Cashew Maple White Chocolate (Dairy-free, Vegan)

This delicious Cashew Maple White Chocolate is made with only 4 simple ingredients. It’s dairy-free, vegan, refined sugar-free, and Paleo. All you need is a bowl to mix everything in and less than 20 minutes of prep time!

I have to admit I’m not a big fan of white chocolate. In fact, I don’t like it at all. All I taste when I bite into a piece of commercial white chocolate is sugar and milk, neither of which I really care for. To me, the best part of chocolate is the cacao flavor. So I set out to create a healthier version of white chocolate that was much lower in sugar and actually tasted like cacao. That’s how these buttery cashew maple white chocolate bites were created!

It’s such a simple recipe made with only 4 main ingredients: cacao butter, cashew butter, pure maple syrup, and vanilla. In other words, it’s dairy-free, vegan, refined sugar-free, and Paleo! I like to add a pinch of sea salt to enhance the flavors and bring out the sweetness but that’s totally optional.

Ingredients and Substitutions

• Cacao Butter: You can find cacao butter (best if it’s raw and organic) at your local health food store or online. If you couldn’t get it, you could still make this delicious treat using coconut oil. I recommend using refined coconut oil for best results since it has no distinct coconut taste or aroma.
• Cashew Butter: Cashew butter works best in this recipe and I don’t recommend using a different nut butter. If you don’t have cashew butter, you can make your own using just 1 ingredient: raw cashews. First, roast the cashews in the oven at 250 F for about 25 minutes until they smell nutty and fragrant. Be careful not to over-toast them, as this can cause them to burn and develop a bitter flavor. Allow them to cool for at least 15 minutes. Then add them to a food processor or high-powered blender and process for several minutes, scraping down the sides as needed, until the mixture is smooth and creamy. This may take 5-10 minutes, depending on the power of your machine. Store leftovers in a jar with a tight-fitting lid in the fridge for up to 3 months.
• Pure maple syrup: My favorite natural, unrefined sweetener to use. If you don’t have maple syrup, you could opt for raw honey instead.
• Vanilla Extract: Be sure to use pure vanilla extract that doesn’t contain any artificial flavors or colors and is free from additives or preservatives.
• Sea Salt: Adding a pinch of sea salt to desserts can balance the sweetness and help enhance the flavors.

How to Melt Cacao Butter

To make the cashew maple white chocolate you’ll need to melt the cacao butter first. I highly recommend using the double boiler method, since heating cacao butter directly over the stove or in the microwave can cause it to scorch and develop a burnt flavor.

Fill a small pot about 1/4 full with water and bring it to a boil. Reduce heat to a simmer and fit a heat-resistant bowl on top. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water). The intention is to heat the bowl with steam and not water. Chop cacao butter into small chunks and place in the bowl. Stir the cacao butter occasionally until it has melted and is smooth. Remove the bowl carefully with oven mitts and let it cool for a few minutes before mixing it with the rest of the ingredients.

After melting the cacao butter, you just need to mix everything together until smooth, pour it into a dish, and refrigerate or freeze it. You can use a lined mini muffin tray, or silicone chocolate molds, or pour the mixture flat over a baking tray lined with parchment paper. Top with chopped cashews and/or toasted coconut flakes for some delicious crunch.

If you try this decadent cashew maple white chocolate recipe, please rate it and leave a comment below to let us know how you liked them. Don’t forget to tag your photo @nutriholist #nutriholist on Instagram and share a picture on our Facebook page! We love seeing your creations!