You need only 4 ingredients to make homemade vegan white chocolate cups and just another 4 to make this chic-looking, healthy and delicious dessert
I have a strong desire to create new things in this isolation. OK, those new “things” are basically new recipes. No matter how tired I get from dealing with everyday tasks around my job and kids, kitchen time always feels good. And making desserts even better.
Ever since I went vegan I’ve been looking for a recipe for homemade vegan white chocolate. I’ve tried a few but chocolate always had a too strong taste of cacao butter and was leaving that oily mark on my lips. I realized I needed to add something more to it to make it taste better – that’s why in this recipe I combine cacao butter with cashew and almond butter. With the addition of deep-flavor matcha and mildly acid strawberries that strong taste of cacao butter gets balanced really nice.
If by any chance you came across this recipe but you are not a fan of matcha, I have good news: since the recipe calls only for 1/2 tsp, you can totally omit matcha and make classic dairy-free white chocolate cups! Don’t skip the jam part, though 😉
Here’s the recipe, enjoy it! And don’t forget to check the notes in the bottom for * marked text
MATCHA WHITE CHOCOLATE CUPS WITH STRAWBERRY JAM {vegan, gluten-free, refined sugar free}
author: Iva S. culinary postcards
Prep time: 5 min + cooking time: 10 min > Total hands on time: 15 min (plus waiting time 10+30 min)
Ingredients:
for the cups
2/3 cup (70g) cacao butter
3 Tbsp (45g) cashew and almond butter (homemade)*
2 Tbsp maple syrup
pinch of salt (optional)
1/2 tsp (2g) matcha powder**
for strawberry filling (jam)***
1/2 cup strawberries, stems removed
1 Tbsp chia seeds
1 tsp lemon juice
1-2 tsp of maple syrup or other liquid sweetner, if desired
Method:
1. Place all ingredients for strawberry filling in a small blender/food processor and blend until smooth. Put in the fridge to thicken while you prepare the cups. If you are using a pre-made jam or some other filling, skip this step.
2. Place all ingredients for matcha white chocolate cups in a bowl over a double boiler (bain marie). Wait until melted, stirring occasionally until everything is well incorporated and smooth. Remove from the heat.
3. Prepare small-size muffin cups (bottom diameter:1.15 inches/3 cm ) and place them on a cooking board (with which you will later transfer them easily to refrigerator).
4. Once the chocolate mixture cools down a bit, start pouring it in the cupcake paper tins. You will need 1 Tbsp for the bottom layer (of each muffin cup). Once you finish all cups, place them in refrigerator for 10 minutes.
5. Now place 1 tsp of strawberry filling on the bottom layer of each cup and pour another 1,5 Tbsp of chocolate mixture over it.
6. Place your matcha white chocolate cups in refrigerator for another 30 min to set and enjoy!
They can be kept in the glass/plastic box in refrigerator up to 4 days. Take them out 5-10 minutes before serving.
Notes:
*You can use pure cashew or pure almond butter (also store-bought ones) but the taste may vary a bit.
**If you dislike matcha, feel free to skip it, it will not impair the deliciousness of this dessert.
***If you want to keep it even more simple, use the jam you have at hand, but look for less sugar alternatives, if possible. I suggest strawberry flavor, but I guess lemon, mango or blackberry could be really nice here as well.
I love hearing your feedback! Leave a comment, e-mail me your pictures, or tag @culinarypostcards and use #ieatbettertofeelbetter when you post to Instagram.
If you like matcha, click to check these Matcha Pancakes with Lemon Cream (vegan and gluten-free!)
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