When a white chocolate bar meets soft coconut fudge, things start going places, I tell ya! The other day I was making some raw white chocolate for a project and then had a few ingredients leftover and decided to try something different. I let my hands work away intuitively, throwing together some simple things and creating something new here. When I popped these little cups out of the mold and had a taste I simply fell in love.
Biting into one of these little cups you get to experience several things at once. The deliciousness of a raw white chocolate bar (with a hint of lemon, because that’s the flavor I was feeling in the moment), firm and smooth, topped with a soft sweet and salty fudge topping, rather reminiscent of caramel. Sort of like candy bar in mini treat form. Yeah. In love.
So here’s the quick scoop on enjoying these best. You can keep them frozen if you want them to last forever… but they should ideally be thawed out slightly before consuming so that the white chocolate layer isn’t rock hard. If you plan on eating them up sooner than later, you can just unmold them once set (as per the recipe) and store them in the fridge in a container. Or just thaw out individual cups from the freezer as needed at room temp for a bit.
I tried them with some lemon extract in there and also with some almond extract — both versions were delicious, so the flavoring is up to you. You can always just use some raw ground vanilla or a fresh vanilla bean instead if you prefer. I loved the “lemoniness” though — goes well with white chocolate.
Oh, last but not least, don’t worry about creating layers here — that just happens automatically as the recipe separates into “chocolate bar” and “fudge” as it sets in the freezer.
Raw white chocolate cups topped with a soft, sweet and salty fudge topping reminiscent of caramel. Gluten-free and vegan recipe.
- 1 cup melted cocoa butter, cooled off
- ½ cup coconut manna (coconut butter)
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 tsp pure vanilla extract
- ½ tsp lemon extract (or ¼ tsp almond extract)
- ¼ – ½ tsp salt (to taste)
- Make sure your melted cocoa butter is cooled off to be room temp or very slightly warm, but still liquid (I melted mine minimally on a double boiler, then let it cool off until cool to the touch). Place into a small mixing bowl. Add coconut manna and stir well to combine the mixture until uniform (can also use an immersion blender if you prefer, especially if your coconut butter is on the firm side). Then stir in maple syrup. Add all remaining ingredients and stir thoroughly to combine.
- Divide the mixture evenly between 14 mini silicone cups (or use larger silicone cups if you prefer). Take care to keep stirring the mixture before you pour it into each mold as it separates.
- Immediately freeze for 4-5 hours or overnight. Pop out of the molds and into a container. Store refrigerated (or frozen, if you prefer to thaw them out individually each time). Enjoy!