WHITE CHOCOLATE

By grinder

Ingredients

• 1/4 cup {56g} Cacao Butter
• 4 " of Vanilla Bean, scraped
• 1 tiny pinch Sea Salt
• 1/3 cup {40g} Powdered Erythritol, sifted
• 1 teaspoon Vanilla Brown Rice Protein Powder {I used SunWarrior; or dried soymilk/nonfat milk}

Details

Adapted from dessertswithbenefits.com

Preparation

Step 1

Put your chocolate mold on a large plate or cookie sheet so that it is level and easy to transport without bending. Reserve space in the fridge for the plate.

In a nonstick saucepan, melt the cacao butter over med-low/low heat.

Scrape the vanilla bean seeds out of the vanilla pod and put into a small bowl. Add the salt, erythritol and protein powder and whisk together.

When cacao butter is completely melted, turn the heat off and whisk in the dry ingredients, one spoonful at a time. When mixture is smooth, pour into the chocolate molds and refrigerate 3 hours, or until firm.
{This recipe is: sugar free, low carb, gluten free, vegan! Recipe adapted from: Bittersweet}