Google+ Rawfully Tempting™: White Chocolate Chips

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January 26, 2011

White Chocolate Chips

Another treat for making COOKIES...
Add a few drops of flavored extract and these lovelies can be made in almost any flavor to decorate and enhance your Rawfully Tempting treats! I'm thinking about coffee, mango, rum, almond, orange, raspberry, etc. Make your own trail mix by adding these chips to sunflower seeds, nuts, raisins, etc.


*Medicine Flower extracts are my FAVORITE extracts,  and they are available in over 30 flavors! I've still not tried them all, but I'm working on it! I have probably tried close to half of them... and they are amazing!

I kept these chips simple and used vanilla. But OHHhhhh Soooo Vanilla!  I hate to sound like a commercial, but I find Medicine Flower Vanilla Extract to have the most potent and authentic vanilla flavor over any extract or vanilla bean powder that I've tried. I'm assuming it's because they are so concentrated. (They are also organic and raw!) Making these is a bit of a project, so make them in advance and make a HUGE batch and store them in your freezer. I keep both Chocolate Chips and White Chips in my freezer, so they are readily available whenever I need them. I never seem to make a big enough batch.
             
White Chocolate Chips
1 1/2  cups cashews, soaked 1 - 2 hours
1/4  cup water (add more as needed to blend)
1/3  cup maple syrup, grade B (or your favorite sweetener)
1/4  tsp lucuma powder (optional)
1/2  tsp vanilla extract or (2 drops *Medicine Flower Vanilla Extract)
3 drops Medicine Flower White Chocolate Extract (optional)
1/8  tsp sea salt
1 1/2  cups cacao butter, grated or chunks to be melted

Procedure
Blend cashews and water. Add more water, carefully, as needed.

Melt cacao butter by placing in a metal bowl, over a smaller metal bowl filled with hot water. (Or melt in dehydrator)

Add remaining ingredients to blender and blend until creamy.

Pour mixture into a piping bag  #5 decorator tip. Let set for about 15 minutes so mixture thicken or refrigerate about ten minutes.

Squeeze chips onto a non-stick dehydrator sheet, with a lifting movement to create peaks at top of chip, and dehydrate at 110 degrees for 6-8  hours or until firm. They get firmer as they cool. (see pic of Chocolate Chips below). If you have trouble peaking, chill mixture.

Using a small metal spatula, or dull knife, gently free any chips sticking to the sheet, flipping them over a bit, and dehydrate 2-3 hours. Let them come to room temperature. They are soft to touch, remove from sheet with care and freeze. I used an offset spatula to flip and remove. They are not as hard as store bought chips, but are awesome in cookies, cakes, and other treats.

Store in glass jar or zip lock bag, in freezer until ready to use.  This makes about 2 cups of chips.


*Mention Rawfully Tempting in Shipping Comments, and Medicine Flower will include a Special Bonus Sample with any purchase.

7 comments :

michelle said...

Genius! Everything you post is sooo amazing and yet very accessible!!! Keep going!!

Rawfully Tempting (Barbara) said...

Thank you so much Michelle! I appreciate your positive feedback!!! Hugs!

bitt said...

Awesome that you created a white chocolate chip recipe. I made some chocolate chip ones that had a similar base with cashews and were dehydrated, from EveryRaw I think.

MsByn said...

That is amazing:) I might make my kids try this next time they want chips!

Rawfully Tempting (Barbara) said...

Yes, Matthew Kenney makes chocoloate chips with a cashew base. I like adding cacao paste to chocolate chips, and figured I could use cacao butter to make white chips.........now, add a different flavored extract and you can have a white chip in almost any flavor...what fun!!! It's a bit of work and I'm trying to figure out a faster way, but they do look so cute! hahah!

Rawfully Tempting (Barbara) said...

MsByn - I'm sure they'd love them, mix them with some raw sunflower seeds and nuts, and make your own trail mix. You can also make the chocolate chips, using cacao paste and cacao powder...similar technique. Let me know how the kiddles like em.

Ela said...

Thanks for sharing this: wow and yum! I'm not really supposed to have dark cacao because of adrenal issues, and have been meaning to make some 'real' white chocolate sometime (although really, it's the dark chocolate taste that I love). It's great to see these to spur me to try doing it. And I second the medicine flower recommendation: I _love_ what they do!

love
Ela

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