Pistachio White Chocolate Toffee Fingers with Rose Petals

Addicted to dates
Jan 21, 2017
2 min read

White Chocolate Toffee Fingers

Who else loves white chocolate? Let me guess, you also thought you'd have to give it up after going vegan? That's what I thought! After trying numerous shop bought brands of white chocolate, I began to lose hope. They were either packed with refined sugars, tasteless or incapable of being melted down.. Ugh... So hopefully you'll love this white choc recipe as much as I did. It's not perfect yet, It has a very low melting point, which makes it best enjoyed straight from the freezer. But so many of you have been asking for the recipe.. and I'm not going to keep it from you! Maybe you have some suggestions on how to make it more stable?

RECIPE

Makes 8-12 Fingers

Ingredients:

White Chocolate:

- 1 cup cacao butter

- 4 tbsp coconut oil or coconut butter (melted)

- 1 tsp vanilla bean paste

- 4-8 tbsp maple syrup (depending on the sweetness you desire)

- 1/5 cup cashews- or about 10 pieces (soaked in water overnight)

Toffee Filling:

- 6 dates (soaked overnight)

- 3 tbsp coconut oil (melted)

- dash of vanilla extract or vanilla bean paste

- pinch sea salt

Optional:

- 1/6 cup pistachios finely chopped

- Some dried rose petals

METHOD:

Toffee Filling:

- Blend all ingredients until completely smooth

- Set the mixture aside until ready to use later

White Chocolate:

- Fill a saucepan 1/4 of the way with water and place on a low-medium heat.

- Place the cacao butter in a bowl and place on top of the saucepan and allow it to melt gently.

- Strain the cashews, add them to your blender with the rest of the ingredients and blend until completely smooth and creamy. Transfer this mixture to a bowl.

- Once the cacao butter has melted, slowly add it to the cashew mixture, a little bit at a time, stirring gently to incorporate the mixture.

- Taste, and add more maple syrup if needed.

- Get your finger shaped silicone moulds (or any mould you wish to use) and spoon a little bit of the white chocolate mixture into each one. Pop them into the freezer for a couple of minutes to help them set a little bit before adding the toffee layer.

- Add a thin strip of the toffee to each mould.

- Cover with the remaining white chocolate.

- Add the chopped pistachios to the top of each chocolate and place back in the freezer overnight.

- Enjoy the next day straight from the freezer