I love birthday cake flavored things with sprinkles, all year round not just on my Birthday or around my Birthday. I mean, what is not to like about vanilla and sprinkles?! I have made birthday cake waffles, birthday cake cookies, and birthday cake flavored popcorn, but the other day I decided to try something new and make a birthday cake flavored white chocolate. I had recently seen a birthday cake batter flavored white chocolate bar that wasn’t vegan and decided that I wanted one so I was going to have to make one. Not only that, I am on a white chocolate and chocolate making kick lately since we are in the Valentine’s Day season. So I made these Vegan Cake Batter White Chocolate Bars!
These are really simple to make if you have all of the ingredients! The base is a combination of cacao butter, coconut butter (not oil, coconut butter is the whole ground dried coconut flesh similar to nut butter), and raw cashew butter to make it rich and creamy. These ingredients can be combined in a double boiler to melt, or you can make sure they are at room temperature with the cacao butter microwaved to melt it and whisked together in a bowl. I add maple syrup for sweetness and a touch of vanilla, almond extract and sea salt to make it extra delicious and give it that birthday cake flavor.
I bought these chocolate molds on Amazon by the way, in case anyone was wondering since I have gotten that question a lot lately when I post chocolate bars. Before I poured the white chocolate into the molds, I sprinkled them with the sprinkles, then poured it in and sprinkled more on top. I loved the look of them and they turned out so heavenly! I could not wait to try it! It was rich and smooth, scented with heavenly vanilla and almond, with crunchy little bits of sprinkles! If you are a vanilla lover like me and enjoy white chocolate definitely whip up a batch of these Vegan Birthday Cake Batter White Chocolate Bars! You don’t even have to share, I didn’t!
Vegan Birthday Cake White Chocolate Bars
Makes 4 Bars
White Chocolate:
- 1/2 cup cacao butter
- 1/4 cup coconut butter (warmed to liquid)
- 1/4 cup raw cashew butter
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 1/4 cup maple syrup (or to taste)
- pinch sea salt
Instructions:
- Combine the cacao butter, cashew butter, and coconut butter, and in the top of a double boiler, and melt until smooth.
- Add the maple syrup, vanilla, and sea salt and whisk together until well blended.
- Sprinkle some sprinkles into 4 standard sized chocolate bar molds set on a tray.
- Pour the white chocolate over the sprinkles, then sprinkle more sprinkles onto them.
- Set the tray with the molds back into the freezer until set, about 20 minutes.
- Un-mold and enjoy!
Chocolate bars keep in a container in the refrigerator for up to a month.
