vegan white chocolate

These Vegan Cinnamon and Macadamia Biscuits with White Chocolate Drizzle are crunchy and snappy, have Christmas spices, chocolate (because it’s Christmas, duh!) and the subtle taste of macadamia nuts. The perfect entertaining or gifting recipe!

Vegan Cinnamon and Macadamia Biscuits with White Chocolate Drizzle

250 g plain flour (plus extra for rolling) ((1 cup))

tsp baking powder

tsp salt

g coconut palm sugar / caster sugar ((3/4 cup))

cinnamon powder

80 ml sunflower oil ((1/3 cup))

vanilla essence

nuts

chocolate chocolate

Prepare

Pre heat oven to 180°C / 350°F / Gas Mark 4.

Put the dry ingredients (flour, baking powder, salt, sugar and cinnamon) in a mixing bowl.

Mix the linseed / flaxseed egg, oil and vanilla together in a separate bowl. Then add to the dry ingredients.

Add the macadamia nuts. You should have a dough mixture with all ingredients combined. 

Roll

Sprinkle some flour on a firm flat surface. Roll out the dough to a thickness of around 4mm. Use a cookie cutter of the shape of your choice to cut the dough. It may be easier to divide the dough into 3 or 4 pieces and roll each separately (there&#039;s a lot of dough once all rolled out!). 

Place

Place the cut out dough on baking trays covered with a piece of baking parchment (this ensures they don’t stick to the bottom).

Bake

Bake in the oven for 15-20 mins. The trays may need to be turned around half way through the cooking time. If the trays are on different levels of the oven, those at the top may cook quicker, and those on the bottom may need an extra few minutes. 

Remove

When the cookies are ready, they should be only very slightly browned. They may still have a slight softness to them, but they will harden once cool. Place on a cooling rack once out of the oven.

Decorate

To decorate, melt the white chocolate in a bowl over boiling water. Use a spoon to drizzle the chocolate over the cookies. Wait for them to cool, then enjoy.

Delicious vegan banana bread with the indulgent addition of strawberries and white chocolate.

Strawberry &amp; White Chocolate Banana Bread

bananas

60 ml vegetable oil

60 ml plant milk ((1/4 cup))

100 g light brown sugar

tsp pure vanilla extract

flour

strawberries ((1 cup))

g vegan white chocolate ((1 cup))

salt

Line the Tin

Line a loaf tin with baking paper or parchment. Leave some over the edges, you will use this to pull the cake out of the tin later.

Mash

Roughly mash the bananas in a large mixing bowl

Add the sugar, oil, vanilla, and plant milk, and give it a good stir. You want the sugar to start to dissolve.

Sift

Gradually sift in the flour, baking soda, salt and mix.

You will have a stiff lumpy mixture. That&#039;s ok, becuase the strawberries will add moisture as they cook.

Slice the strawberries and bash the white chocolate into small pieces.

Save a few of the prettiest strawberry slices to go on top of the cake.

Mix the strawberries and white chocolate into the batter.

Pour

Transfer the banana cake mix to the lined tin.

Bake for about 35 mins. Then test the cake with a skewer. If it comes out clean, then the cake is done. If not, put it back in your oven for another 5-10 mins.

Cool

Let the cake cool &amp; use the paper you cleverly left hanging over the edges to remove it from the tin.

Serve

This banana bread will keep for around a week in an airtight container. It also freezes well!

Scrummy Vegan Strawberry and White chocolate Banana Bread is super easy to make and utterly indulgent. Make for afternoon tea or snacks!

Ingredients
2 medium ripe bananas
60 ml vegetable oil (1/4 cup) I use sunflower usually
60 ml plant milk (1/4 cup)
100 g light brown sugar
2 tsp pure vanilla extract
240 g flour (1.5 cups all purpose flour) You can use any kind of flour. If using self raising, omit the baking powder.
100 g strawberries (1 cup)
100 g vegan white chocolate (1 cup)
2 tsp baking powder
½ tsp salt

Full Recipe: http://theveganlarder.com/strawberry-and-white-chocolate-banana-bread/

Yummy Vegan Strawberry & White Chocolate Banana Bread

This drink is thick, rich and pretty much unforgettable. It does have simple flavors so the vanilla is important to zing it up. You can add coffee to make a vegan white mocha. This is the opposite of fat-free, but if you are on a fat-free eating plan try adding extra vanilla and maybe some cacao or cocoa powder to make an oil-free hot chocolate.

Vegan Hot White Chocolate

water

raw cashews

almonds

oats (Steel-cut, Scottish or Rolled will work)

dates (,optional)

cacao butter (chopped)

vanilla bean split

Soak the milk ingredients (the water, cashews, almonds, oats and dates) at least 8 hours. I like to toss everything in my Vitamix before I leave the house for work.

After it's soaked, blend well. Put a fine mesh strainer over a saucepan and strain the milk mixture to remove the sediment.

Please note that you should have pulp left over. You can use this in a baked good or your morning bowl of oatmeal.

Add the cacao butter, vanilla (either scraped or extract) to the saucepan. If you didn't use dates earlier, now is the time to add your sweetener.

I used 2 tablespoons sugar in one batch, dates in another and monk fruit in the last. They all worked well and you will be able to add more later if it's not sweet enough for you.

Heat over medium heat whisking all the time. First the cocoa butter will melt and cover the top of the mixture like an oil slick. Don't panic - this is supposed to happen.

Keep whisking and the oil will incorporate and the oats in the milk will begin to thicken ever so slightly.

It's a fine line between making it just right and cooking it too long until it looks like gravy. It is tasty gravy, so if that happens just whisk in some nondairy milk you have hiding in the fridge.

I like to take it off the heat as soon as the oil droplets disappear (this takes between 5 to 10 minutes), but still whisking a minute more. If it doesn't thicken up enough put it back on the heat for another minute or so.

I've made this thick like a liquid truffle or French hot chocolate and I like it that way. It will continue to thicken, so err on the side of thinness.

https://www.youtube.com/watch?v=uLr7giTaY1k

Did you know that you can make your own Vegan White Chocolate Cocoa? And you can use that to make your own white chocolate mocha?



If you are vegan and love white chocolate this is just for you!


Get the original recipe here: https://healthyslowcooking.com/vegan-hot-white-chocolate/


Don't forget to check out my cooking classes: https://kathyhester.podia.com/


Affiliate links* to products used in this live:


Culinary Cacao Butter: https://amzn.to/3geTLVE


Cashew Pieces: https://amzn.to/3mZr16d


Gluten-free Rolled Oats: https://amzn.to/33LF2Nd


Vanilla extract: https://amzn.to/2JxrCxs


Vanilla Paste: https://amzn.to/2JNvrOG


12 oz Ceramic Creamer: https://amzn.to/3mOhK0n


*Buying through my affiliate links allows me to earn money through no additional cost to you. It helps support these lives, gives me the room to create new recipes for you, and keep a roof over my head. Thank you for all your support!

DIY Hot White Chocolate - Updated Version

Creamy, perfectly sweet, vegan white chocolate truffles made with 5 ingredients! Low sugar, easy to make, and entirely plant-based!

5-Ingredient White Chocolate Truffles

macadamia nuts

desiccated (finely shredded) unsweetened coconut

cocoa butter ((melted))

Tbsp organic powdered sugar ((or sub stevia to taste*))

tsp vanilla extract

sea salt ((optional))

Add macadamia nuts and desiccated coconut (1 1/2 cups as original recipe is written // adjust if altering batch size) to a food processor and mix until a creamy paste is formed, scraping down sides as needed.

Add melted cocoa butter, powdered sugar, vanilla, and sea salt (optional) and mix once more to combine (see photo). Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or powdered sugar for sweetness.

Transfer the mixture to a shallow plate or a bowl and place in the refrigerator to chill for about 1 hour or until firm to the touch (especially in the center). In the meantime, add 3/4 cup (amount as original recipe is written // adjust if altering batch size) desiccated coconut to a small dish (for rolling). Set aside.

Remove mixture from refrigerator and use a Tablespoon or small cookie scoop (I like this one) to scoop out rounded Tablespoon amounts. Either leave as a "disc" shape or gently roll into balls. If you roll for too long, they can start to melt, so don't fuss too much with the shape.

Once formed, add to the desiccated coconut dish and roll to coat. Set on a serving plate. Repeat until all truffles are rolled - about 10.

Set back in refrigerator for 5-10 minutes until mostly firm/set. Store leftovers at room temperature up to 3-4 days, in the refrigerator for 1 week, or in the freezer for 1 month. Best enjoyed at room temperature.

Our 6-ingredient Vegan White Chocolate Fudge is the dessert of your dairy free dreams! This decadent and delicious vegan fudge recipe takes about 15 minutes of active time to make + even includes a low(er) sugar trick we’re really loving right now. The base is a luxurious blend of coconut milk, coconut oil, and cacao butter. You’ll be shocked how rich and creamy this blend becomes (and NO coconut taste!).

Vegan White Chocolate Fudge

cacao butter, melted

refined coconut oil

coconut cream

vegan vanilla protein powder

tsp sea salt

sugar

First, melt your cacoa butter followed by the...

First, melt your cacoa butter followed by the refined coconut oil. You can do this on the stove or in the microwave, but be sure to keep it at a low heat and stir often. Measure each of them in their melted forms and add them to a large mixing bowl.

Add the coconut cream, protein powder, and sea...

Add the coconut cream, protein powder, and sea salt to your mixing bowl. Use your hand or stand mixer on low to combine these ingredients. Then, mix in the powdered sugar, 1/2 cup at a time. Once all the sugar is incorporated, turn the mixer to high and beat for about a minute. This part is vital, as you want the ingredients to completely emulsify.

Next, Line a 9x9 baking dish (or any...

Next, Line a 9x9 baking dish (or any dish of a similar size) with parchment or plastic wrap. This will help you pull the fudge out easily. Pour the fudge mixture into the dish, using a rubber spatula to make sure you get allllll of it. Set this in the fridge overnight to set. Alternatively, you can freeze it for 1-2 hours, but the texture is better in the fridge.

When ready, carefully pull the fudge out of...

When ready, carefully pull the fudge out of the dish using the parchment. Slice it on a cutting board into whatever shapes / sized you want and enjoy! Leftovers can be stored in an air-tight container in the fridge for a week or the freezer for up to a month (if you can last that long, lol!).

https://mediavine-res.cloudinary.com/video/upload/ziikexju35ege8lq9bsn.mp4

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Top 5 vegan white chocolate recipes from across the web

The most viewed vegan white chocolate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Strawberry &amp; White Chocolate Ba...

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The most viewed vegan white chocolate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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