Wow! So, I posted a photo a couple weeks ago on Instagram about cacao butter and you guys really, really wanted to know how I use it.
Cacao butter is one of those ingredients that has only become a staple in my cupboard in the last 6 months. I used to only be able to get it in huge blocks which was a pain in the ass to use. And expensive. Now it’s super easy to find the cacao butter buttons, which means no sharp knives to cut chunks, which also means I get to keep my fingers a little while longer.
Cacao butter smells like chocolate but most certainly does not taste like chocolate as we know it. It is a saturated fat, but remember guys, fats are friends! It contains Vitamin E, which is awesome for your skin and also has amazing moisturizing properties so feel free to smear it all over your body. Really!
This recipe is definitely a treat although I’ve been known to get a little carried away with a spoon. Use it to take your morning porridge to add new levels of amazingness to your breakfast, drizzle it on top of coconut yoghurt or ice cream or even use it as a glaze for cupcakes.
I’d love to hear how you use it. Comment below!
Raw White Chocolate Sauce
Makes 1 cup/small jar
GF, DF, vegan, RSF, high fat, paleo
Prep time + tidy up: 15mins
Cook time: 2mins
2 cups macadamia
½ cup cacao butter, melted
1 tbsp coconut oil, melted
3-4 tbsp maple syrup
Pinch pink Himalayan salt
In a high-speed blender (I used my trusty Bullet as usual), blitz the macadamias until there are no large chunks left. It’s ok if some of it starts to turn to butter. You might have to wipe down the sides of your blender a couple times.
Add the remaining ingredients and blend until smooth. This may take a couple minutes.
Check for sweetness or saltiness and adjust for your taste.
Store in a sterile jar, at room temp out of direct sunlight. If you keep it in the fridge it will go hard, which is ok but you will need to re-melt before using.
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