Add to Favorites
My Favourites
Email this recipe
Print this recipe

Vegan Unicorn White Chocolates

recipe image
Tuesday, 02 May 2017


Add a little extra magic and sparkle to your week with these Vegan Unicorn White Chocolates by Amy Lyon of Fragrant Vanilla Cake. No food dye here... the colorful rainbow pigments are made from ingredients like raspberries, blueberries, matcha and turmeric. The white chocolate is refined sugar-free - made with a combination of raw cacao butter, coconut butter, cashew butter, and vanilla. Sold.


At a glance
White Chocolate:

1/2 cup cacao butter (4 oz)
1/2 cup raw cashew butter
1/2 cup coconut butter
2 tsp pure vanilla extract
1/4 cup maple syrup
1 Tbsp raspberry powder*
1 Tbsp blueberry powder*
2 tsp matcha powder or spinach powder
1/4 tsp turmeric


1. Combine all of the white chocolate ingredients over a double boiler, and whisk until smooth.  Divide between 4 bowls.
2. Stir the raspberry powder into one bowl until completely blended, then the blueberry powder into the next bowl, then the matcha powder into the next, then the turmeric into the last.
3. Set out 8 (peanut butter cup style) chocolate molds. Drizzle a little of each of the different colors of chocolate into each mold, swirl a little with a toothpick, and place into the freezer for about 30 minutes until hard.  Enjoy!
4. Store any leftover chocolates in the refrigerator.

*To make the fruit powders, simply pulverize freeze dried raspberries and blueberries (separately) in a coffee grinder or blender.

Additional Tips

Recipe by Amy Lyons: