Pâte à tartiner au chocolat blanc
Ingrédients
- 1.75oz coconut oil
- 0.53oz cacao butter
- 2.8oz raw cane sugar
- 0.7oz blanched almonds
- 0.7oz cashews
- 0.53oz coconut milk powder
- 1/4 tsp vanilla powder (optional)
- 1/4 tsp sunflower lecithin (optional)
- Pinch sea salt
Instructions
Step 1
Melt the coconut oil and cacao butter together in 30 second intervals in a heatproof bowl in the microwave. Do not allow to overheat/bubble.
Step 2
Place the ingredients in the order listed into the BOWL followed by the melted coconut oil and cacao butter then install the blade assembly.
Step 3
Select POWERMIX, then twist Power Paddle anti-clockwise continuously while blending until the program is complete.
Step 4
Scrape down the sides with a silicone spatula then select BLEND and run the program, repeat again if you can still feel sugar crystals when you rub the mixture between your fingers.
Step 5
Remove blades after blending and transfer to an airtight, sterile jar.
Notes:
Store in an airtight jar at room temperature in a cool, dark place for up to 3 weeks. If the mixture becomes too solid sit in a hot water bath for a few seconds, stir then repeat until you achieve your desired consistency.
This spread may become very thin in hot weather, if this happens place in the refrigerator for 10 to 20 minutes and give a good stir until smooth again.
Makes roughly 13 tablespoon servings.
Raw cane sugar can also be replaced by a 50:50 split of erythritol/xylitol and coconut sugar.