Creamy honey-sweetened white chocolate confections are studded with the crunch of toasted walnuts and the syrupy chew of black mission figs.
As it turns out, white chocolate from home, naturally sweetened and flavored is a challenging creature. Lots of research backed up this recipe that just kept writing itself out in flavors in my mind’s taste buds. So the trick with homemade white chocolate seems to be to add loads of additional flavor as well as to properly temper this fickle and fragrant fat. The flavor comes from the honey, in this case I used dehydrated honey, or honey granules to keep the intensity of sweetness without extra moisture. A heavy cream powder or coconut cream powder for a paleo version, adds richness and that “white” chocolate flavor. The pure, raw cocoa butter on it’s own, while it smells utterly heavenly and promising, needs a boost to combat the oily taste of it on it’s lonesome. A pinch of fine salt, those gorgeous black and miniature beads from real vanilla beans, these ingredients deliver the hoped-for heavenly flavors.
While some may find some of the ingredients finicky and may not wish to whip up a batch weekly, around the holidays, with fancy and unhealthy ingredients alluring us with every shopping trip, I find this recipe perfect for real food lovers like myself. I do appreciate the blessing of a dessert that is not only decadent and addictingly delicious (I think I ate 8 pieces during my photo shoot alone) but offers sweet benefits of wholesome fats and natural sweeteners. For even more nutritional bonuses, soak your raw nuts in salted water over night and dehydrate them before lightly toasting!
Note from Kimi: I highly recommend the below coconut milk powder! It doesn’t have any of the same concerns as regular milk powder, and is very delicious. It makes AMAZING hot chocolate. Plus, it looks like it’s cheaper than the heavy cream powder. 🙂 Just note that it does have a trace of casein in it, so those very sensitive to dairy, should be cautious (it hasn’t bothered me at all, but you should be forewarned if extremely dairy sensitive).
Here is a list of needed ingredients for this recipe (affiliate links): Pure Honey granules (make sure you get a pure version), coconut milk powder or heavy cream powder, Navitas Cocoa butter, or organic cocoa butter melting disks, and vanilla paste.
- 4 oz. raw cocoa butter
- generous ½ cup raw walnut halves or halves and pieces
- scant ½ cup dried black mission figs
- 4 tbs. honey granules
- 3 tbs. heavy cream powder/coconut cream powder
- 1 vanilla bean or 1 tbs. vanilla bean paste or vanilla extract (I used paste)
- fine salt
- ¼ tsp. fresh grated nutmeg
- Toast walnut pieces in 350 degree oven for about 10-15 minutes or until fragrant and crunchy.
- Weigh and melt cocoa butter in a heatproof bowl set over simmering water.
- Blend the honey granules to a fine powder in a blender. Add honey powder and cream/coconut powder to the melting cocoa butter. Add a tiny pinch of salt and whisk together. Bring the mixture to 120 degrees and remove from the heat to the fridge to cool for around 5 minutes.
- Meanwhile, slice the figs in halves or thirds depending on the size of the fig. Add nutmeg, vanilla, walnuts, and a tiny pinch of salt. Toss together to evenly coat.
- Whisk the cooling chocolate and continue chilling, whisking every few minutes until the mixture reaches 79 degrees. (This step only takes around 15 minutes.)
- Line a miniature muffin tin with papers, or use similar-sized molds, and place ONE fig piece in each hole along with 1 walnut half or a few smaller pieces. (I usually end up with around 18-20 fig pieces)
- Put the chocolate bowl back on the heat and bring up to 87 degrees or NO more than 89 degrees.
- Pour chocolate over fruit and nut mixture, I find that 2 teaspoons of chocolate works out nearly perfectly.
- Allow the chocolate to rest at room temperature several hours before chilling.
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