The vegan white chocolate mocha is a relaxing and indulgent afternoon pick-me-up that's extra relaxed with the addition of herbal coffee. Super creamy and naturally dairy-free with raw cashews and cacao butter!
30gramslightly chopped cacao butter(about 1 teaspoon once it’s chopped)
1tablespoonDandyblend or other herbal coffee of choice
sweetener, to taste (I used 6 drops of stevia)
In an upright blender that can handle hot liquids, combine the cacao butter, herbal coffee, cashews, coconut oil, vanilla, and sweetener of choice. Pour the hot water over everything and let it sit for 30 seconds or until the cacao butter has melted.
Slowly bring the blender’s speed up to high and blend the mixture until the cashews are completely liquefied, about 30 seconds. Pour the vegan white chocolate mocha into a mug and enjoy.
The thing about traditional white chocolate is that it’s SWEET. I leave that level and method up to you, but just felt the need to put that out there. I received a sample of Anima Mundi Herbals’ vanilla stevia recently and it’s amazing. Highly recommended. Maple syrup or a soft date would also be delicious though!
I used MCT oil for this, but any concentrated and rich fat source is great. Coconut butter, virgin coconut oil, or ghee (if you consume dairy) are all good choices.
The herbal coffee that I use dissolves in hot water. If yours is the kind that you have to brew, make yourself a strong 12 ounces first and then pour it into the blender on top of all the other ingredients.