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
The Rawtarian
Sep 23, 2013
Child-and-husband-approved? I call that a success, Carrie! xox
Raine
Aug 19, 2013
Firstly thanks for great recipes and inspiration :)
Why do you say not to make this recipe in a blender? I tried it in a food processor and it just wasn't coming together so I added a bit of coconut oil. Still didn't want to go smooth so I ended up putting it in my Hi-blend and then I got a much better texture. I also added some cacao butter for a more chocolatey flavor :) just put it in the freezer. It was a bit if a mission but I'm sure it's going to be yum!
I also make brownies using my blender and they
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Sep 23, 2013
Hi Raine,
I'm glad that it worked out well for you in your blender.
My general rule of thumb is to make liquid/wet items in the blender and dryer items in the FP. And I stick by my rule because it tends to work best for me :)
Warmth,
Laura-Jane
CaraR
Aug 19, 2013
CaraR's Review
Raw white chocolate bars
Just put my first batch in the freezer and it has me scared. This is so yummy I don't think I will be able to stop at one bit :D.
The Rawtarian
Sep 23, 2013
Lol, but that's the good kind of fear, yah? <3 Cara
:)
Judith
Aug 13, 2013
This time I added shelled hemp seeds for an extra crunch. Love them!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Sep 23, 2013
Judith. Genius!
Hendrik Bonthuys
Aug 12, 2013
Hendrik Bonthuys's Review
Raw white chocolate bars
My wife and I just made this and it turned out amazing! Amazing recipe, thank you!
The Rawtarian
Sep 23, 2013
Hi Hendrik,
So glad it turned out well for you! Glad to have you here :)
S
Jul 16, 2013
S's Review
Raw white chocolate bars
just wondering if you could keep these for longer than a week in the freezer maybe for 2 weeks, also can you keep the shortbread and chocolate slice for longer then two weeks. Thanks, also love your recipes you are amazing!!!
The Rawtarian
Aug 04, 2013
Hi S, Yes, you probably could keep things longer in the freezer - but I just put 2 weeks as a general guide because I know that once food has been in my freezer for 2 weeks + I tend to forget about it and get turned off because they seem old lol. Also, freezer burn can happen too after a while
Salwa
Jul 11, 2013
Salwa's Review
Raw white chocolate bars
Amazing, can't stop eating
The Rawtarian
Aug 04, 2013
Hi Salwa, don't stop on my account lol
Holly
Jul 09, 2013
Umm, wow! I really didn't think it was going to taste as good as it did. Love it!
The Rawtarian
Aug 04, 2013
It's a happy surprise, Holly :)
Monica Catherine
Jul 07, 2013
I make something very similar to this, except that I also put a couple of tablespoons of coconut oil in with it. It's fabulous flavored with cocoa and/or coffee beans. I keep mine in the freezer too.
The Rawtarian
Jul 09, 2013
Hi Monica, I love playing with this recipe too. I added cacao nibs and it reminds me of the "cookies and cream" chocolate bar that I used to get when I was a kid in Canada - not sure if those existed elsewhere in the world or not!
Skylar
Jun 28, 2013
I tried making this and instead of being white it was a tan-ish color. Do u know why?
The Rawtarian
Jul 08, 2013
Skylar, what kind of sweetener did u use?
Jacaleen
Jun 16, 2013
I found the sane thing as Taniya... But they were still delicious! Like white coconut ruffles!
Our little girl ate the entire batch I think!!!
Next time I will try doubling it- more yuminess either way!!! Haha!
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The Rawtarian
Jul 08, 2013
Awesome Jacaleen! Your girls are lucky to have you uncooking up such delicious delights for them :)
neat
Jun 09, 2013
Is it necessary to keep this in the freezer?. I make one similar with about 5 cups coconut , 1/2 cup honey and some vanilla,- which is the base. Then can add various flavours, a couple of tbs of lemon or orange juice, ground cardamom , a bit of beet root juice , rose water - whatever, even.... Cacao powder :-) BUT I've never kept it in the freezer. Is there a reason as opposed to the fridge? thanks
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The Rawtarian
Jun 09, 2013
Hi neat, nice add-ins for flavor! Freezer ensures that it stays really firm - and so you can break it apart just like chocolate!
Tanyia
Jun 08, 2013
I have tried to make these three times now and they just aren't working out. I'm finding when I'm processing the coconut it just goes onto the sides and doesn't process into that oilyish consistency. Do you have any hints as to how to overcome this? I still make them but they are grainy and not at all smooth. They still taste great and my family loves them.
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The Rawtarian
Jun 09, 2013
Hi Tanyia, Interesting. Are you halving the recipe? (Don't do that) It sounds like it isn't moving around properly in your food processor. Can you try doubling the recipe? Also, you may need to stop the recipe numerous times to redistribute the mixture so that it processes properly
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