For the white chocolate lover, not my favourite, but the kids LOVE them!
What you will need:
1/2 cup cocoa butter
1/2 cup creamed coconut
3 Tbsp erythritol
3 drops of toffee flavoured stevia (optional)
scrape the inside of 1 vanilla bean (2 tsp vanilla extract or 1 tsp vanilla powder)
How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted.
Step 2: Remove from heat and blend in a blender until silky smooth.
Step 3: Pour into silicone molds.
Step 4: Store in the fridge.
You can send the kids to school with these babies, because they are solid at room temp.
I am very delighted by this recipe, especially because in general, white chocolate has never been something that I particularly enjoyed.
However, these babies are totally delish!
Unlike many fat bomb recipes, this one has enough cocoa butter that you can actually keep these outside of the fridge and they won’t melt….yay!!
What you will need:
1/2 cup coconut oil
1/2 cup coconut butter
1 tsp vanilla extract
3 tsp whey powder
3 Tbsp of ground erythritol
How to do it:
1. Melt the erythritol, coconut oil and butter on the stove top.
2. Blend in a high powered blender like a Vitamix, to make sure that the erythritol is evenly distributed and not re crystallized.
3. Pour into glass contains, square candy mold or silicone ice cube tray.
4. Refrigerated until firm.
However, these babies are totally delish!