White chocolate used to be my favorite kind of chocolate when I was little.
Especially the one with puffed rice, do you remember it?
Years later when I had started making my own healthier versions of my childhood sweets, I created these strawberry cacao butter bars. I just love their sweet creaminess! 

White chocolate is made from cacao butter, which is fat from the cacao bean.
It is sweetened and flavored, but doesn’t contain any cacao powder such as pure and milk chocolate do. This explains its creamy, ivory color.

Cacao butter contains healthy fats and oleic acid which has tons of health benefits.
It promotes heart-health, boosts your immunity, fights inflammation, has anti-aging properties etc. It also contains antioxidants and vitamins K and E.
Besides being a good source of energy and a delicious snack, cacao butter is also a very nourishing product for your skin and hair.

Healthy homemade white chocolate has a very pure, natural taste. When you compare it to store-bought white chocolate which is very sweet and contains many ingredients, the latter suddenly tastes like way too much of everything.

These strawberry cacao butter bars have the same creamy texture of white chocolate, but they’re much healthier.
I make them with coconut cream, virgin coconut oil, natural vanilla extract and maple syrup.
The strawberry powder gives them a fresh-sweet splash of flavor and a cute look.

If you’re looking for an easy, healthy sweet treat, give these cuties a try!

 

 

Vegan strawberry cacao butter bars

 


Strawberry cacao butter bars

 


Ingredients:

1/4 cup raw organic cacao butter
3 tbsp virgin coconut oil
1/2 cup coconut cream
1/2 tsp vanilla extract
2 tbsp maple syrup
dash himalaya salt
1 tbsp strawberry powder

 

Melt the cacao butter au bain marie.
You can use a bowl placed in a pan with shimmering water for it.
This melting method is a gentle way to protect the nutrients from the higher temperatures.

Add the coconut oil while stirring the mixture.

Once fully melted, remove the bowl from the heat and mix in the coconut cream, vanilla extract, maple syrup and himalaya salt. Stir well until everything is equally mixed.

Use a mold of choice, pour the mixture and sprinkle the strawberry powder on it.

Place in the fridge to set for 1-2 hours.

Store whatever you don’t eat right away in the fridge, to keep it from melting.

 

 

 

More recipes with cacao butter:

Raspberry caramel chocolate slices

Pastel bounty balls

Chocolate bark with berries and coconut

 

 

 

Vegan strawberry cacao butter bars with coconut cream