Creamy, smooth, with a hint of vanilla and just the right amount of sweetness- you might not even guess that this white chocolate is vegan.
Melt the cocoa butter using a double boiler method. In a sauce pan, bring water to a boil, and then in a bowl placed on top of the saucepan, stir the cocoa butter until it is completely melted.
Then add the coconut milk, cashew butter, powdered sugar, and the grains from the inside of the vanilla bean. Stir until well blended and all clumps removed. I was able to do this with just a spoon. No need for any special blender or mixer.
In a parchment lined container (I used a rectangular tupperwear container that was about 8 by 4 inches) pour the white chocolate mixture, and let it spread to evenly cover the surface of the container. Depending on the side of your container, the thicker or thinner your chocolate will be. With a smaller container, you will have thinner chocolate.
Place the container in the refrigerator for at least 30 minutes. Remove from fridge and enjoy! Bon appétit!