A creamy white chocolate center with walnut chunks, surrounded by crunchy rich dark chocolate.
Yes, WHITE chocolate and vegan. I know, I know... it's sinful. But it wouldn't be Valentine's without some chocolate. At least I didn't make them into hearts this time!
This was an experiment, drawing from a couple different sources and my own weird methods. Notably, from the white chocolate recipe from Bittersweet... thank you!! I am in the process of begging my local co-op to carry vegan white chocolate chips soon.
These tasted great- not as rich and fatty tasting as the originals, but a very good substitute. I added a soy milk-cashew puree to the organic cocoa butter, and the water content made it more liquidy. We've been eating them straight out of the freezer and it has the consistency of a very rich nutty sorbet in the middle. We like!
1 C. Vegan white chocolate (Bittersweet's recipe)
1/2 C. soy milk
2 T. ground raw cashews
1 T. vanilla extract
1 C. ground walnuts
1/2 C. chopped walnuts
dark chocolate of choice ( I used candy melts)
Process the cashews until finely ground. Add the soy milk and puree until creamy (should be the consistency of unwhipped whipping cream). Melt the white chocolate by zapping it in the microwave for 1-2 minutes (watch carefully by checking every 30 seconds after the 1st minute to avoid over cooking). Mix in the cashew milk, vanilla, and walnuts until well combined. Put the mixture in the freezer to set up. When ready, melt the dark chocolate and dip compact balls of your white chocolate mixture to coat and place onto parchment paper. Put back into the freezer to cool and harden.
I also made these chocolate peanut butter cups using this recipe. Sorry about the hearts! This cheesy month is almost over :)