Ice-Cream and Giggles

Vegan white chocolate is one of those elusive commodities, rarely found and every more rarely, sugar free. This recipe is altered from Vegan Baking (my go-to site for all the how's/why's and vegan recipes), but I simply switched cacao butter for cocoa butter, and natvia sugar free icing sugar for icing sugar! 

Recipe altered from: Vegan Baking.

Makes 1 x 100 g block of chocolate

Prep: 30 minutes. Refrigeration: At least 1 hour. Total time: 1 h 30 mins.

You will need:

1 tsp soy milk powder
1/4 cup + 1 tbsp natvia sugar free icing sugar
60 g raw cacao butter
1 tsp vanilla essence or 1 vanilla bean, scraped out
1/2 tsp salt

Method:

1. In a high speed blender, combine the soy milk powder, icing sugar and salt until a fine powder is reached.
2. In a double boiler on low heat, melted the cacao butter. Once melted, whisk in the vanilla, and then whisk in the icing sugar/soy milk mixture.
3. Temper the chocolate by heating the mixture up to 49 degrees, whisking all the time. Then place in the fridge, whisking occasionally, until it reaches 26 degrees. Then place back on heat, and heat up to 31 degrees. Then let the chocolate cool to room temperature and pour into chocolate mould.
4. Let chocolate sit in mould for around 10 minutes before placing in the fridge. Let harden.

Notes: I used this mould for the chocolate.