The cacao butter looks like blonde oil when melted at low temperature, and hardens into cream-colored solids when cooled to room temperature. Cacao butter is the reason your chocolate bar tastes so smooth, and chocolate chips in cookies are hard to touch but melt in your mouth.
5 Desserts Recipes Made With Cacao Butter
1. CHOCOLATE PEPPERMINT BARK
For Dark Chocolate
● 6 ounces dark chocolate, sliced
● ½ cup refined coconut oil, melted
● ½ Cup Cacao Powder
● 3 – 4 tablespoons maple syrup, to taste
For White Chocolate
● 4 oz. (132 g) Edible raw cacao butter, sliced
● 2 tablespoons (48 grams) coconut oil
● 1 tbsp (16 g) smooth natural cashew butter
● ⅓ cup maple syrup
● ⅓ Spoon Kosher Salt
● ¼ teaspoon pure vanilla extract, or ⅓ spoon vanilla bean powder
● ⅓ spoon mint extract
● Line a small baking sheet or baking pan with parchment paper.
● In the Microwave Safe Bowl, melt the dark chocolate in 30-second increments, stirring between each, until smooth and melted. Alternatively, whisk together the melted coconut oil, cacao powder, and maple syrup until they have coarsened. Pour chocolate over the prepared pan and place it in the refrigerator or freezer to set.
● While dark chocolate sets, make white chocolate. In a medium-sized heat-safe bowl, place cacao butter and coconut oil. Heat indirectly by making a make-shift double boiler. Place the bowl in a small pot of water, making sure the bowl does not touch the water. Allow the cacao butter and coconut oil to melt, stirring occasionally. The mixture will be thin.
● With the mixture still on top of boiling water, mix cashew butter and the mixture. Add maple syrup, salt, and vanilla and mix until smooth. Remove the bowl from the pot and allow it to cool for about 10 minutes before adding and re-shaking the peppermint extract to ensure everything is incorporated.
● Once the white chocolate has cooled slightly, pour over the set dark chocolate. If desired, sprinkle with crushed cacao nibs or peppermint candies. Return to the refrigerator to set for approximately one hour. Break it with your hands or cut it into pieces with a knife.
● Store in the fridge or freezer.
2. CHOCOLATE COATING OR CHIPS
● 1/3 cup 30 grams of natural cacao powder, (if making chocolate chips, use 1/2 cup Or 40g)
● 1/3 cup 80mL melted cacao butter
● 3 tablespoons 45mL agave nectar
● 1/2 teaspoon 2.5mL pure vanilla extract
● A pinch of sea salt
● For coating: Put all the ingredients in a shallow bowl on a pot of boiling water over low heat and until smooth. Follow the instructions to coat in the recipe.
● For Chips: Place all the ingredients in a shallow bowl in a pot boiling water over low heat and whisk together until smooth.
● Line a square pan with parchment paper. Pour the mixture into the pan and rotate the pan to spread evenly. Keep in the fridge or freezer until solid.
● Once solid, cut the block into small pieces about the size of small chocolate chips. Freeze it until ready to use. One batch or about 1 cup of chocolate coating makes chocolate chips.
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3. ALMOND JOY BAR
● 1/2 cups dry unreserved coconut
● 2 tablespoons coconut oil
● 3 tablespoons maple syrup
● 1 teaspoon vanilla
● A pinch of salt
● 1/3 cup melted cacao butter
● 1/3 cup raw cacao powder
● 2 tbsp maple syrup
● A pinch of sea salt
● 12 almonds
● In a food processor fitted with an “S” blade, process the filling until all ingredients are well mixed and uniform. They will be slightly wet, but they should stick together well.
● Shape the filling into twelve mini rectangles. Place them in a shallow casserole or baking pan on parchment. Keep in the fridge for 30 minutes.
● Using a medium-sized mixing bowl, set a double boiler. Melt the cacao butter, then mix in the cacao powder, syrup, and sea salt.
● Take each minibar and dip it into the coating, quickly placing it back on the parchment. Return them to the fridge for 10–15 minutes, or until a coating has set.
● Press one almond above each minibar. Return them to the fridge for another 15 minutes (or more), to set them.
Also read: Is Cacao and Cocoa the Same Thing?
4. COCONUT JOY TRUFFLES
● 3 cups chopped coconut
● 1/2 tsp vanilla powder
● 1/2 cup agave nectar
● 6 tbsp coconut butter
● 2/3 cup melted cacao butter
● 2/3 cup cacao powder
● 1/3 cup agave nectar
● 1 teaspoon pure vanilla extract
● a pinch of sea salt
● Using a high-speed blender or spice grinder, mix 2 cups of chopped coconut into the fine meal. Pour it into a large bowl and fill the remaining ingredients.
● Mix the mixture into small balls and place it in 1 tbsp each and place it on a cookie sheet with parchment or Silpat. Keep in the fridge or freezer to freeze.
● To make the chocolate coating, whisk all the coating materials together until smooth.
● When the coconut shells harden, dip each in a chocolate coating and place it back on the cookie sheet. Return to the fridge to make the coating firmer. Store in the fridge or freezer until ready.
5. ICE CREAM WITH CUSTOM FLAVORS
● 4 whole pastured eggs
● 4 yolks from pastured eggs
● ⅓ cup (50 grams) melted cacao butter
● ⅓ cup melted coconut oil
● 15-20 drops of cup xylitol or alcohol-free stevia
● ⅓ cup flavor variation (optional)
● ¼ cup MCT oil
● 2 teaspoons vanilla bean powder
● 8-10 ice cubes
Add all the ingredients but pieces of ice to the jug of your high-powered blender. Blend for 2 minutes until it becomes creamy.
While the blender is still running, remove the top half of the lid and drop it into 1 ice cube at a time, allowing the blender to run for about 10 seconds between each ice cube. The goal here is to just dilute the mixture slightly and cool it down, so it will come in handy through the ice cream maker. If you have Vitamix, there is a small space at the top, just big enough to drop into a cube of ice. If you don’t have a hole in your lid, turn the blender off each time because you add one ice cube at a time.
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Once all the ice has been added, pour the cooled mixture into your ice cream maker and churn on high for 20-30 minutes depending on your ice cream maker. If you do not have an ice cream maker, place the mixture in a 9×5 loaf pan and freezer. Set the timer for 30 minutes before taking it out to stir. Repeat for 2-3 hours, until desired consistency is reached.
Serve immediately as a scoop or soft serve into a 9×5 loaf pan and freeze for 45 minutes or so. Store in the freezer for up to a week.