Since I was a kid, one of my favorite types of chocolate has been white chocolate. While some have argued that it’s not really chocolate, because it doesn’t contain chocolate solids (a.k.a. cocoa powder), when done right, white chocolate can be a foodie’s delight!
Unfortunately, most commercial white chocolate contains tons of sugar, low-quality milk and other gut-irritating emulsifiers like soy lecithin.
But not these white chocolate cups! They might not be the fanciest thing I’ve ever made, but they sure are delicious, and the ingredients are as clean and allergen-free as possible (see note below): cacao butter, coconut milk powder (thanks to Martina from the KetoDiet Blog for the idea!), coconut butter, sugar-free almond butter and low-carb raspberry jam.
Seriously, if you’re a white chocolate aficionado like me, these cups will be comfort food heaven in your mouth!
A note about the molds: I use silicone muffin pans for chocolate cups and fat bombs, so I don’t need to use liners (more friendly to the environment). If you are working with an aluminum pan, you will need liners though.
A note about the sweetener: In this recipe I use erythritol, which is a polyol sugar substitute derived from corn. Because of its potential link to leaky gut syndrome, I try to use it as little as possible in my cooking. However, this recipe absolutely requires that you use some form of powdered sweetener, or you will end up with something that doesn’t taste, or look like white chocolate at all. If you know that you don’t tolerate erythritol, you can try using powdered monk-fruit sweetener or a powdered stevia blend. Please note that I have not tried making the recipe with either of those, and they may alter the texture of the chocolate. If you do use an alternative sweetener, please let me know how it goes in the comments below!
About 12 small cups (depending on the molds you use)
Note: click on the links below to see what products I used
- 160g raw cacao (or cocoa) butter
- 1/4 cup almond butter (I used Trader Joe’s)
- 1/8 cup low-carb raspberry jam
- 1 cup coconut milk powder
- 2 tbsp coconut butter
- 1/4 cup powdered erythritol or other powdered, low-carb sweetener
- 4-5 drops liquid stevia or 2-3 drops stevia glycerite
- 1 tsp vanilla bean powder
- 1/2 tsp sea salt or pink himalayan salt
- Make some space in your freezer for the pan.
- Gently melt the cacao butter and coconut butter in heatproof bowl over hot water, stirring occasionally.
- When the mix is melted, take it off the heat and slowly add the sweetener. Stir until it dissolves.
- Slowly add the coconut milk powder and stir well.
- Add the vanilla bean powder and salt, and stir again.
- Slowly add the stevia drops, building up to your desired level of sweetness. Don’t just dump all the suggested drops in at once! We all have different taste buds. One thing to keep in mind, is that the mixture will taste sweeter (and also the cooling effect of the erythritol will be more prominent) as long as it is soft.
- Let the mixture sit for about an hour or two in room temperature, until it starts to thicken just a little bit. How long the mixture needs to sit will depend on the temperature and humidity of your home, so there’s no magic number. Check on it occasionally and give it a gentle stir. Cacao/cocoa butter tends to separate from everything else, and this step will help prevent that from happening. You want the mixture to be soft enough so that you can still poor it into your molds, but thicker than oil so that the vanilla powder, coconut powder and flesh from the butter don’t immediately sink to the bottom of the molds.
- When the mixture has started to thicken, poor into molds. Don’t forget the liners, if you are using them! Fill the molds to about 1/4th full.
- Freeze for 15-20 minutes, or until set.
- Steer your almond butter so the consistency gets smooth and creamy and is easily spreadable. If your almond butter is too hard, mix in a little coconut oil.
- Add about 1tsp of almond butter and 1/2 tsp raspberry jam into each muffin cup. Make sure the butter and jam are not peeking out of the top of the pan. If they do, even them out before pouring the top layer
- Slowly poor the rest of the mixture on top of the almond butter and jam.
- Freeze for another 15-20 minutes. Take out of the freezer, thaw for about 15 minutes, and enjoy!
- These cups will last in an airtight container the freezer for several months. Allow to thaw for 10-20 minutes before enjoying.