Almost raw white chocolate bites

Almost raw white chocolate bites

This post was created in partnership with Califia Farms.

Can you believe that Christmas is only three days away? THREE DAYS, you guys. I’m having a really difficult time wrapping my mind around it but I’m going to go out on a limb and say that it’s only because we haven’t spent a single Christmas in Denver since we first moved here back in 2009. It feels kind of weird to be home. Weird to not be in Ohio. Weird to not be waking up every morning and schlepping my laptop into the coffee house in my tiny hometown (fun fact: my tiny hometown is where KitchenAid stand mixers are manufactured). But it also feels good. Good to be able to avoid the chaos of the airport and the shitty weather in Ohio (oh, and a certain – uhh – political climate that plagues small-town USA). Good to be staying in the Mile High City and to finally (fiiiiiinally!) be starting traditions of our own. Traditions we’ve dreamed about for years, and traditions we’re making happen thanks – in part – to a certain big brother who moved out here a few months ago. Because without him, I’m pretty sure we’d be eating Chinese takeout and spending Christmas Eve alone. In a bar.

And I don’t even like to drink. 

Anyway. I know I said I’d be here with truffles but with the big day being only three days away (two if you go big on Xmas Eve, like we do), I decided ain’t nobody got time to be rolling truffles. Also, after spending upwards of an hour rolling truffles for Thom’s birthday cake, I’d rather not waste anymore precious moments warming gobs of chocolate between my hands and rolling them into perfectly round balls. However, if that sounds like a fun time to you, put on your favorite holiday tunes, pour yourself a glass of holiday nog (do yourself a solid and add a splash of SNAP), and make the damn truffles because I’ve provided the instructions (for the truffles) (and fudge, too) at the end of this post. I’ve also provided instructions for a handful of flavor variations so if plain ol’ white chocolate isn’t your thing, perhaps peppermint or peanut butter or tahini or matcha white chocolate will do?

Welp, that’s all from this end because I’ve got a laundry list of things to do. One that starts with banging some bread in my pint size powerhouse and ends with driving out to the ‘burbs to see Rogue One with the fam-o. If you’re into it, I’ve got a little giveaway happening over on Instagram (it ends at 3:20PM MST, BTW) (print is available here) and there’s another one heading that way tomorrow, too.

Wishing you all the happiest of holidays. However you spend it, I hope you’re surrounded by laughter, good food, and folks who adore the shit out of you. <3

Almost raw white chocolate bitesFreeze-dried raspberriesAlmost raw white chocolate bitesBetter HalfToppings <3Almost raw white chocolate bitesAlmost raw white chocolate bites

Notes: If you can’t get your hands on better half, feel free to use full fat coconut milk or any unsweetened creamer of choice. If you’d prefer sweeter white chocolates, you can swap as much of the better half with equal amounts of maple syrup. Not all cashew butter is created equal, and this is the only brand I trust/use. It’s super smooth and creamy, which is crucial when using cashew butter to make chocolate. If you’re not into cashews, you can use coconut butter with success but it does alter the texture and make for chocolate that is just slightly crumbly. I have no problems storing these chocolates at room temperature but if you keep your house super warm, I’d store them in the fridge.

More holiday goodness: salted chocolate trufflesmini coconut oil gingerbread folk, and coconut oil sugar cookies with naturally colored icing.

This post is sponsored by Califia Farms, maker of my favorite non-GMO + carrageenan-free almondmilk (amongst other delicious beverages). All opinions are my own and I think Califia rules. 


1/4 (55g) Califia Farms unsweetened better half
3/4 cup (210g) pure maple syrup
8 ounces cacao butter, chopped into small chunks
3/4 cup (180g) raw cashew butter (see notes above)
1 teaspoon (4g) pure vanilla extract
Heavy pinch of fine sea salt

You’ll also need
Cacao nibs
Sea salt flakes
Peppermint sticks, crushed
Freeze dried raspberries

In a small saucepan set over medium heat, bring the better half and maple syrup to a boil. Boil for two minutes then off the heat and toss in the cacao butter. Cover the pot with a lid and set the timer for five minutes. After five minutes, add the cashew butter, vanilla extract, and sea salt; whisk to combine. Set aside and let mixture cool for 20-30 minutes.

While the mixture is cooling, prep your toppings and sprinkle them into the cavities of two small silicone ice cube trays. Once the chocolate mixture is cool, transfer it to a squeeze bottle (not 100% necessary but does result in less mess/more uniform chocolates) and pipe into the silicone molds (I filled mine ~1/8″ below the max fill line and had just enough to fill both trays). Transfer the trays to the refrigerator and chill for up to 24 hours, or until the chocolates are solid. Pop out of molds and store in an airtight container. Will keep at room temperature for one week or in the refrigerator indefinitely.

Yield: 48 chocolate bites

Peppermint white chocolate bites – Replace the vanilla extract with 1 teaspoon of peppermint flavor.
Peanut butter white chocolate bites – Replace the cashew butter with roasted peanut butter.
Tahini white chocolate bites – Replace up to 1/4 cup of the cashew butter with tahini (raw or roasted).
Matcha white chocolate bites – Replace the almondmilk with 1/4 cup concentrated matcha almondmilk (boil the bottle down to 1/4 cup). Finish with matcha powder.
To make truffles – Increase the cashew butter to 1 cup and the maple syrup to 1 cup, too. Chill until solid then let sit at room temperature for an hour before scooping/rolling the truffles.
To make fudge – Increase the cashew butter to 1 cup. Boil all ingredients together, until melted. Let cool for 30 minutes then whisk vigorously and pour into a large pan lined with parchment paper. Chill until solid.

Mostly Chocolate


  • Reply Jodi 22 December 2016 at 9:20 AM

    Oooo I’ve been looking for a good white chocolate recipe and I knew you would deliver. I’m thinking these white chocolate bites might be a good start to making traditions of our own too. For the past few years it’s always been just the two of us for the holidays, it’s quiet and cozy and honestly just the way I like. I hope you find yourself in some quiet moments over the next few days as well (with a handful of chocolate). Happiest of holidays to you and yours x

  • Reply valentina | sweet kabocha 22 December 2016 at 9:24 AM

    Last year we had our first Christmas as “cohabitants” but we weren’t in the mood – we had already spent a fortune for the move-in from Italy to California – that we didn’t buy 1 decoration or even a gift. And we had homemade chilli for Christmas lunch – it was a recipe for my cookbook I still had to make. This year we have a little tree, a couple of gifts to unwrap, but I still have no idea of the food. He’d love vegan tortellini or something else typical Italian, while the only food I’d like to eat from our tradition is panettone, that he hates. Pfff. I’ll end up cooking a pasta probably. We’ll probably start our own holiday traditions when we’ll have a child :P

  • Reply Maya | Spice + Sprout 22 December 2016 at 2:33 PM

    It has been a whirlwind of a holiday with emergency flights and lots of healing vibes, but it is starting to settle and I am immensely grateful to have such kind hearted people around me. I truly think that amidst the gifts and treats, the holidays are really just a time to be with the people you love and support them in every and any way that you can. These look delicious, creamy, and decadent! I hope you have the best holiday, Ashlae <3

  • Reply DessertForTwo 22 December 2016 at 2:53 PM

    I don’t understand why I never thought to grate a giant candy cane for crushed candy cane crumbs! All this time, I’ve been smacking them in a plastic bag with a mallet (which is satisfying in its own right), but the shards break the bag and it’s a mess and blah blah blah.
    You have the right idea!

  • Reply Sarah | Well and Full 22 December 2016 at 3:04 PM

    Happy holidays, Ashlae!! I can’t wait to see what 2017 brings for you and your new company. I’ll be following along for sure!! :)

  • Reply Natalie 22 December 2016 at 3:44 PM

    Oh my gosh! White chocolate is my vice, I had never thought of making my own though – I thought it would be way too difficult but this actually sounds super doable, and I love the extra flavours you’ve added in. Have a great Christmas!

    – Natalie

  • Reply maya kuijper 23 December 2016 at 5:39 AM

    these look amazing, love the idea :) hope you have a lovely christmas Ashlae, thanks for the inspiration x

  • Reply Karlie 23 December 2016 at 7:35 AM

    These look incredible! Enjoy Rogue One it’s amazing as always. XO

  • Reply Bre 24 December 2016 at 8:28 AM

    This recipe sounds delicious. Thanks for sharing! Enjoy your new holiday traditions!

  • Reply Carlos At Spoonabilities 25 December 2016 at 5:28 AM

    Happy holidays!
    I really like this recipe. Thank you

  • Reply Hanna 25 December 2016 at 7:05 AM

    They turned out perfect! I wound up layering the plain and peanut butter flavor and they look so gorgeous. I also made your salted chocolate truffles so there will be no shortage of chocolate at Christmas today. :) Happy Christmas, Ashlae!

  • Reply Gemma 26 December 2016 at 4:17 PM

    Amazing, delicious, beautiful!!!!…and so many more adjectives come to my mind every single time you post a new recipe. <3

    Hope you had a fabulous Christmas Day, can't wait to see what you are going to prepare for New Year's Eve!


  • Reply Jayme | holly & flora 29 December 2016 at 4:56 PM

    Happy, happy, HAPPY, H-A-P-P-Y Christmas and NY to you, babe! :-) These look so darned GOOD! Let’s do brunch this month! I am tucked away in TN, visiting family, and am finally starting to recharge. Like, “no cell phone reception” kind of recharge. Cheers to 2017 and all that it promises for you. So stoked for you! XOXO!

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