Christina These Vegan White Chocolate Pralines are so amazingly creamy and melt-in-your-mouth delicious. We made them for Valentine’s day, along with our Vegan & Gluten-Free Love Cookies for Valentine’s Day(No-Bake) and our Vegan Chocolate Covered Strawberries. We hope you like them all!
For the making of the white chocolate, we use our Homemade Cashew Butter. Be sure to have it ready before you start making the chocolate. You’ll love it!
We purchase our cacao butter from Buywholefoodsonline. We are very satisfied with their products, service and prices. You can buy it here: Organic Raw Cacao Butter Drops 500 g.
If you liked this recipe for Vegan White Chocolate Pralines, check out our Vegan Giant Chocolate Chip Skillet Cookie, our Autumn Vegan Chocolate Pie, our Luscious Vegan Forest Fruit Pie, or the rest of our Sweets & Desserts recipes. You’ll love them!
And… in case you missed it, we are so excited to announce that we have published our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store, and our Etsy Shop.
Vegan White Chocolate Pralines
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Ingredients
VEGAN WHITE CHOCOLATE
- 112 g raw cacao butter
- 50 g vegetable shortening cacao butter based, 72 g cacao butter + 140 ml canola oil
- 3 tbsp homemade cashew butter
- 1/3 cup coconut milk powder
- 1/2 cup icing sugar
- 1 tsp pure vanilla extract
- 1/8 tsp sea salt
DARK CHOCOLATE
- 1 cup vegan chocolate chips
- 1 tbsp refined coconut oil
- Crushed nuts, optionally
- Raspberries, optionally
Instructions
VEGAN WHITE CHOCOLATE
- Be sure to have the homemade cashew butter ready.
- For the making of the vegan shortening cacao butter based, melt the cacao butter in the microwave until it's barely melted and as close as room temperature as possible. Measure it and add it with the canola oil to a food processor. Process for 1 minute. Pour the mixture into ice cube trays and place in the freezer. It will be ready to use in less than one hour. Extract 50 grams of it. Leave the rest in the freezer for later use.
- Combine the raw cacao butter, cashew butter, icing sugar, coconut milk powder, vanilla extract, salt, and the 50 grams of frozen shortening into a metallic bowl. Set the bowl over a pot of boiling water on the stove stirring occasionally.
DARK CHOCOLATE
- Using a double boiler, combine dark chocolate and coconut oil and melt.
ASSEMBLING
- Pour into moulds while still warm. You can use an ice cube tray if you don’t have chocolate moulds. You can pour half of each flavour or add some crushed nuts and raspberries inside. Your choice!
- Refrigerate until hardened. Keep refrigerated or store at room temperature. Enjoy!
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