Recipe Directions
- 1. Place dried, shredded coconut in food processor. Process for a couple of minutes. (It will seem like the coconut is too dry and you will want to add liquid. DON'T DO IT! Just keep processing. Eventually it will start to cling together and get oily-ish!)
- 2. Once it starts to get quite moist, add all remaining ingredients and process again until almost similar in texture to wet oily peanut butter! Or hummus! You know, all wet! (Or perhaps not QUITE as wet as hummus or PB, a bit crumblier than that, but it should definitely be moist and not grainy at all.)
- 3. Spoon your crazy white mixture into whatever molds/dish you want and PRESS DOWN FIRMLY WITH YOUR HANDS. (I don't have a lot of fancy cooking molds, so I just threw the mixture into a shallow glass dish and PRESSED IT DOWN FIRMLY with my hands.)
- 4. Place in freezer for at least 30 minutes. (It will harden and turn into what you see in the pic.)
- 5. YOU NOW HAVE RAW WHITE CHOCOLATE. Store it in the freezer at all times. Don't eat too much or you'll get a chocolate headache lol.
The Rawtarian's Thoughts
By The Rawtarian Now, this recipe will confuse and confound you. Why? Because it is so easy and bizarre and the coconut transforms into "white chocolate" right in front of your eyes. In fact, you just have to try it to believe me! OK, so as you can see, I call it "white chocolate" even though it is mostly coconut. It does have a coconutty flavor, so do not be surprised about that, but to me it tastes more like white chocolate than like coconut. This raw white chocolate recipe is ridiculously sweet and heavy, so you can really only handle a nibble at a time.
A food processor is definitely required for this recipe. People, when I say that, you must listen to me. Stop blending when I tell you to processs, k? :) And vice versa. Said with love! Because I want you to succeed at this whole raw food thing!
I keep it in the freezer all the time. If you let it get warm, it will get all messy.
TIP: If you are one of those fancy people, you can use candy molds to make all different kinds of white chocolate candy, but all I did was press it into a dish and then cut/break into pieces once frozen. Because I am SO not fancy!
TIP: Leave a few tablespoons of the mixture in its unfrozen state and you can use the crumbly stuff for fun things, like crumbly sweet topping over chopped berries <drool>
CLARIFICATION: I took this picture with coconut oil in the background, but I did not use any coconut oil in this recipe. Sorry to confuse you. I was just uncooking up a storm yesterday and took a whole bunch of pictures at once.
Recipe Photos
Nutrition Facts
- This recipe is very low in Calories, Carbohydrates, and Sodium.
- This recipe is a noteworthy source of Dietary Fiber, and Riboflavin.
Amounts per 32 g (1 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 178 | 7 % |
| Protein | 1.6 g | 3 % |
| Fat | 15 g | 19 % |
| Carbohydrates | 11 g | 3 % |
| Dietary Fiber | 4 g | 12 % |
| Sugars | 7 g | |
| Calcium | 14 mg | 1 % |
| Iron | 0.8 mg | 6 % |
| Sodium | 39 mg | 2 % |
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Comments and Reviews
All
Sharon
Apr 12, 2013
These are amazing! I made them as-is this time; next time I'm going to experiment with add-ins, perhaps finely chopped pumpkin seeds and dried cranberries. I'm salivating! Thanks for all the amazing recipes you share! My husband and I just started this raw food adventure last fall. I was pregnant, and we had three kids, ages 5, 3, and 1 at the time. It was a super-steep learning curve for me, what with trying to find recipes the kids liked and trying to make sure I kept abreast of my own increased calorie n
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Karen
Apr 11, 2013
I made these the other day and LOVE them...even more than loving them...I love how easy they are to make.
The Rawtarian
Apr 20, 2013
Hi Karen,
Couldn't agree more! It's one thing to love something that took 2 hours to make, it's another thing to love something that took 5 to 10 minutes to make :)
Monica
Apr 11, 2013
Oh my....oh my oh my oh my. SO tasty!!!!
Thank you SO MUCH for this recipe! I haven't had white chocolate in 20 years...and this tastes almost exactly as I remember it (well, except with a hint of coconut..but what's wrong with a hint of coconut? Nothing, I say!!) I think i might add chopped almonds next time, just for fun :D
The Rawtarian
Apr 20, 2013
Hi Monica, I feel the same way!!! It's probably been about 4 or 5 years since I've had "real" white chocolate. I think it tastes the same too. Definitely has a coconut flavor too, but I am cool with that.
Some small chopped almonds would be REALLY good. Nice texture.
Sarah B&B
Apr 11, 2013
This is yummy but, despite processing for AGES, my coconut remained 'bitty'. Is it supposed to be totally smooth? I wonder if I need a better processer? (ker-ching!)
PS - I was SO tempted to put it in my Vitamix but, being a 'good girl', I followed instructions not to!
The Rawtarian
Apr 20, 2013
Hi Sarah,
It was probably the case because they needed to be processed quite a bit longer.
My food processor (I have this crappy little Black and Decker: http://tinyurl.com/avdwva4) isn't a good one at all, but I got it super smooth and non-bitty just by processing for quite a while.
PS: Good girl! :)
Kathy
Apr 10, 2013
Hi. Can anyone tell me, can I use dessicated coconut instead? I find shredded hard to get except frozen. Thanks.
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The Rawtarian
Apr 11, 2013
Hi Kathy, yes, dessicated coconut is fine.
alli
Apr 10, 2013
it really does taste like white chocolate!! genius! pure genius!!
The Rawtarian
Apr 11, 2013
I know, right??
JLMitch
Apr 10, 2013
I've just put my first batch in the freezer, think I should have blended the coconut a little more than 2mins in my food processor, its not the best! Oh well, hopefully it'll work ;-)
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The Rawtarian
Apr 11, 2013
JLMitch, perhaps a little longer next time :)
Tamiko
Apr 10, 2013
It's funny that you should say, "People, when I say that, you must listen to me. Stop blending when I tell you to processs, k?" I made the delicioso raw brownies with the awesomely rich icing. I was too lazy to use both a blender AND a processor, so I made the icing with the processor. OmG...what a chocolate EXPLOSION I had. Once I got things under control, it was smooth sailing. Then, I cleaned the countertops and walls...lol
I'm not a raw foodists. I'm primarily vegan, with a great appreciation for more and more raw recipes. Your site basically has become my Raw Food Bible...Thanks for great recipes that don't involve so many obscure ingredients! Finally got my Excalibur--albeit only a four-tray--so I'm definitely ready to try the Buttery Zucchini Crackers...woo hoooo
The Rawtarian
Apr 11, 2013
Lol Tamiko. Been there done that!!!
Pauline
Apr 10, 2013
I am so happy to see this recipe - I made some coconut butter by processing shredded coconut, and I'm not keen. Now I can add the extra ingredients, shape it and freeze it and have something I think I will like a whole lot better! Thank you, I am in love with your recipes :-)
The Rawtarian
Apr 11, 2013
A perfect solution, Pauline!
Katrin - therawfoodsisters.com
Apr 10, 2013
Ooooh what an Amazing idea!!! Sounds delicious. Love all your Creations!!!
The Rawtarian
Apr 11, 2013
Thanks Katrin, right back atcha!
Mai
Apr 10, 2013
Btw,artisan coconut butter tastes exactly like Raffaella candy in the jar.Perfect Nature.I guess it's easy to make white chocolate from coco butter too,just putting it in the mold.Or add cacao powder,etc.
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The Rawtarian
Apr 11, 2013
Nice ideas Mai!
Annie Woodhurst
Jun 29, 2013
I tried using coconut that is in chunks from Costco....and it hasn't broken down at all...I guess I need different coconut?
Sherry G.
Apr 10, 2013
Okay....looks delish! Mine is just about to go into the freezer. Preliminary taste test: 'thumbs UP' Thanks for the new recipe! Always appreciated!
Sherry G.
Apr 10, 2013
Really tasty! TWO thumbs UP!
The Rawtarian
Apr 11, 2013
So glad it worked out well for you, Sherry!
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