Gluten Free Cookies and Cream White Chocolate
Ingredients
2 1/2 ounces gluten free chocolate sandwich cookies (5 to 6 cookies)
4 ounces (112 g) edible raw cacao butter, chopped
4 tablespoons (48 g) nonhydrogenated vegetable shortening (see Notes)
1 tablespoon (16 g) smooth natural cashew butter (see Notes)
1 cup (115 g) confectioner’s sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
Chocolate bar molds (optional) (See Notes)
Notes
- Shortening: You can replace the shortening with an equal amount, by weight, of cacao butter. The resulting white chocolate is much richer. You an also replace it with triple-filtered virgin coconut oil (the kind that’s solid at room temperature, and doesn’t smell like coconut at all), which will result in a slightly less stable chocolate bar.
- Cashew butter: You can use natural almond butter, but it will flavor the white chocolate in a way that cashew butter will not.
- Chocolate bar molds: Since I wrote a cookbook called Gluten Free Classic Snacks for which I created gluten free recipes for all the name-brand snacks, candies, and treats you can imagine, I have a variety of chocolate bar molds. They were difficult to find at the time, but now they seem to be available everywhere, made of either food grade plastic or food grade silicone. Just do a quick Amazon.com search, or even a Google search and pick the one you like best, by appearance and reviews.
Instructions
Place the chocolate sandwich cookies in a wide, flat bowl and, using the back of a large spoon or your hand wrapped in plastic wrap, crush the cookies into small chunks. You should have some crumbs, but the cookies should be mostly in chunks about 1/4-inch wide.
In a medium-sized heat-safe bowl or the bowl of a double boiler, place the cacao butter and shortening. Heat indirectly by placing the bowl over small pot of simmering water or filling the double boiler, making sure that the bowl doesn’t touch the water. Allow the cacao butter and shortening to melt, stirring occasionally. The mixture will be thin.
With the mixture still over the simmering water, add the nut butter and mix to combine. Add the confectioner’s sugar, salt, and vanilla, and mix until smooth. Remove the bowl from the pot and allow to cool briefly before transferring it to a measuring cup for pouring into molds. Add the crushed cookies in two parts, stirring to combine fully in between.
Pour the mixture into chocolate bar molds if you have them (really any flexible container will do) and refrigerate until solid. Remove from the molds and serve. For storage, wrap each bar in foil and store in the refrigerator.