tapioca starch

Ummm, I don’t even know how to start this blog except by acknowledging that I am a genius of epic-proportions.

White chocolate is literally one of my most favourite things of all time, but up until now I avoided eating it because:

1. Most store bought, vegan “white chocolates” are an amalgamation of random, non-chocolate ingredients, that while being delicious serve very little nutritional value
2. I figured that making me own would be arduous and with a 10 month old I didn’t have time for it.

But ladies and gents I am pleased to announce that I have created a 3 ingredient white chocolate recipe that is SO delicious, and LITERALLY takes 5 minutes to make.

You’re welcome.

They are:

• High in good, healthy, brain fuelling fats
• Filled with complete plant based protein
• FREE of sugar and refined carbohydrates
• Great to eat as pre or post yoga fuel!
• Super. Freakin’. Delish.

You can make these bad boys two ways, as I did:

The traditional PB cup, ORRRR white chocolate PB fat bombs. You could also just double or triple the white chocolate recipe and have straight up white chocolate fat bombs.

Also feel free to use this white chocolate recipe in any way that you would use store bought white chocolate… I have some big plans for white chocolate macadamia nut cookies.

Ok, I need to get on to the recipe before I start drooling on my keyboard.

All you need to do for this recipe, is mix the cocoa/cacao butter, coconut oil and Profi Vanilla Vegan protein in a sauce pan over medium heat until well combined.

Is it important to use Profi specifically? YES!! NOT all vegan proteins are created equal. From the perspective of the consistency of the protein itself, and it’s nutritional content. Profi is a complete vegan protein (which means it has all 9 essential amino acids), is soy-free, and has the BEST texture of any vegan protein I’ve ever tried.

If you use another vegan protein you run the risk of having a clumpy, gunky, not so delightful white chocolate experience.

So…. yea. You gotta use their stuff..!

You can purchase their protein online here AND use my discount code YOGIFUEL to get 10% off AND free shipping! You’re welcome again!

Now, you’re going to line a mini-muffin tin with liners, and scoop about a tsp of the white chocolate in the bottom. This recipe will make about 10 mini’s. Now place them evenly in the freezer for about 5-10 minutes so the white chocolate can solidify.

In the mean time, scoop your peanut butter and tapioca flour into a bowl and mix well. You are going to use more tapioca than you think you’ll need. Ideally, you want to use enough that you can roll your PB into little balls and flatten those into circles that you can place nicely over top of your white chocolate.

Once your PB and Tapioca are mixed, place them on your frozen white chocolate. Once they are all topped with PB, cover with white chocolate and place them back in the freezer.

NOW if you want to make these into fat bombs, take an equal amount of PB and coconut oil (I did 1/4 cup PB to 1/4 cup coconut oil) and place this in a pan over medium heat til they are well combined.

Then all you’ll do is fill the muffin liners about half way with the coconut oil PB mix. Let them set in the freezer for 10 mins and then top with white chocolate! Easy peasy and so delish!

If you make this recipe please let me know by tagging me on Instagram @melissasinghwellness or use the hashtag #yogifuel!

Print Recipe

White Chocolate Peanut Butter Cups

Servings

Cups

Ingredients

White Chocolate PB Cups

• 1/4 Cup coconut oil
• 1/4 Cup Cocoa butter
• 3 Tbsp PROfi Vanilla Vegan Protein powder
• 1/4 Cup peanut butter
• 2 Tbsp tapioca starch

White Chocolate PB Fat bombs

• 1/4 Cup Cocoa butter
• 1/4 Cup coconut oil
• 3 Tbsp PROfi Vanilla Began protein
• 1/4 Cup Peanutbutter
• 1/4 Cup coconut oil

Servings Cups Ingredients White Chocolate PB Cups 1/4 Cup coconut oil 1/4 Cup Cocoa butter 3 Tbsp PROfi Vanilla Vegan Protein powder 1/4 Cup peanut butter 2 Tbsp tapioca starch White Chocolate PB Fat bombs 1/4 Cup Cocoa butter 1/4 Cup coconut oil 3 Tbsp PROfi Vanilla Began protein 1/4 Cup Peanutbutter 1/4 Cup coconut oil

Instructions

1. Place cocoa butter, coconut oil, and PROfi vanilla vegan protein in a small saucepan over medium heat. Whisk together until well combined, and a liquid consistency has been achieved.

2. Line a small muffin pan with liners. Fill the bottom of each liner with a thin line (less than 1/2 cm ) of the white chocolate mixture and place in the freezer

3. In the mean time, scoop your peanutbutter and tapioca flour into a bowl and mix well. You are going to use more tapioca than you think you’ll need. Ideally, you want to use enough that you can roll your PB into little balls and flatten those into circles that you can place nicely over top of your white chocolate.

4. Top the cups with the rest of the white chocolate and place back in the freezer until they have set!

White Chocolate Fat BOMBS!

1. Place 1/4 cup peanut butter and 1/4 cup of coconut oil in a sauce pan over medium heat, and whisk until they have melted together.

2. Line your muffin tin with liners, and fill about half way with the peanut butter coconut oil mixture.

3. Place in the freezer to let set for about 10 minutes.

4. In the mean time, mix your cocoa butter, coconut oil, and PROfi Vanilla Vegan Protein in a sauce pan over medium heat, and whisk together until well combined, and a liquid consistency has been achieved.

5. Pour the white chocolate over the set peanut butter/coconut oil mixture, and place back in the freezer to set! This will take about 10-15 minutes!

Recipe Notes

Note: keep these in the fridge or freezer as they will melt easily at room temp!

They will keep for over a week in the fridge, and longer in the freezer but truthfully, I don't think they will last!

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