Below I will explain more about how to make vegan white chocolate. Xylitol can be substituted for erythritol, or another sweetener that dissolves quickly. Sugar or powdered sugar will give too sandy texture. Instead of powdered coconut milk, you can use soy or plant protein that you like to taste. Chocolate is perfect for tea drinking or making desserts.
Prepare all ingredients.
Chop the cocoa butter finely.
Combine cocoa butter with dry coconut milk, xylitol, and cashew urbech. Melt in a water bath until smooth over low heat.
Pour the resulting mixture into a bowl, then stir it in circular motions until the temperature drops to about 25-26 degrees.
Pour the chocolate mass into a silicone mold.
Add toasted hazelnuts. Leave to set in the refrigerator for 1 hour.
Vegan white chocolate ready, bon appetit!
Categories: Diet recipes