Crunchy Raisin & Walnut White Chocolate

Crunchy Raisin & Walnut White Chocolate

How about some crunchy fresh chocolate?

Ingredients: 16 cm square

Raw cacao powder
25 g (melted in double broiler)
Cashew butter
20 g
20 g (1 handful)
20 g (1 handful)
Agave syrup
5 g
a pinch


1. Add the raw cacao powder, cashew butter, and agave syrup to a bowl. Heat in a double boiler to about 42°C.
2. Remove the mixture from the double boiler and use a spatula to stir it. Let the temperature of the white chocolate drop to about 31°C.
3. Pour the white chocolate into a mold and sprinkle with raisins and walnuts. Chill in the refrigerator until hard. Enjoy.

Story Behind this Recipe

I had some leftover white chocolate from when I was experimenting with making raw chocolate, so I turned it into a crunchy chocolate bar.