White Chocolate Squares

April 6, 2014 by Leanne Vogel July 25, 2017

Lightly sweetened white chocolate squares made with a nut and fruit base with a creamy coconut white chocolate topping.

Ingredients

Base

• ¾ cup (135g) pitted medjool dates
• 1½ cups (150g) almond meal (replace with sunflower seeds ground to a powder to keep nut free)
• 1 tablespoon unrefined coconut oil, melted
• ½ teaspoon vanilla extract

Filling

• 1/3 cup (80ml) full fat coconut milk
• 1/3 cup (80g) coconut butter
• 1/3 cup (75g) raw cacao butter
• 2 tablespoons coconut nectar
• 1 heaped tablespoon lemon zest
• 1 tablespoon lemon juice

Topping

• 1/3 cup (55g) dairy-free dark chocolate
• 2 tablespoons toasted shredded coconut and coconut flakes
• Zest from 1 lemon

Instructions

For the Base

1. Place dates into your food processor and blend to a paste. Combine with all other ingredients. The mixture should stick together when pressed between your fingertips.
2. Place in a non stick or greaseproof paper line 6 inch square baking tray (or you could use a round!). Press down evenly with your fingertips ensuring its evenly spread across the base. Place in the fridge whilst you make the filling.

For the Filling

1. Place cacao butter (finely chopped) and coconut butter in a jug or heat proof bowl. Gently place in a larger bowl or jug where it can easily sit. Pour boiling water carefully into the larger bowl or dish and leave the butters to slowly melt (about 10 minutes), stirring occasionally.
2. Once melted whisk all the filling ingredients together by hand. Relatively quickly pour over your base and return it to the fridge to set for at least 3 hours or overnight.

For the Topping

1. Melt dark chocolate using the same method as for the cacao and coconut butter above.
2. Remove set lemon square from the tin. Slice into 8 – 10 squares. Sprinkle toasted coconut and lemon zest on top of each one before drizzling each with the melted dark chocolate.
3. Return to the fridge for 30 minutes to set.

Notes

Store in the fridge in a seal tight container for up to one week or freeze for up to one month.

Nutrition Information Per Serving