Dairy-Free White Chocolate Crispy Bars
Prep time
Total time
Recipe adapted from my book, Go Dairy Free: The Guide and Cookbook!
Serves: 4 servings or about 4 ounces
  1. Place the cashews, sugar, and salt in your spice grinder and whiz into a powder (about 30 seconds).
  2. Melt the cocoa butter, preferably using this method. Use caution if using the microwave - only heat until just melted. If it heats up too much, it may be scorched even if you can't see it.
  3. Whisk the cashew-sugar mixture and seeds scraped from the vanilla bean (or the vanilla powder) into the melted cocoa butter until smooth and creamy.
  4. Pour the mixture into your prepared molds. Top with crispy rice cereal, and gently press the cereal in to ensure it adheres as the chocolate chills.
  5. Place the molds in the refrigerator for about 1 to 2 hours to set up.
  6. Pop them out and enjoy! As long as your home isn't too toasty, these white chocolate crispy bars can be stored in an airtight container at room temperature. They can also be stored in the refrigerator or freezer.
*I would say ¼ cup to ⅓ cup on the powdered sugar, depending on how sweet you like it (taste test as you go!), but ¼ cup + ½ tablespoon was right on the money for me.

**Though you can use coconut oil as a substitute for the cocoa butter in a pinch (about ⅓ cup when melted), it will have a slight coconut flavor instead of that pure chocolate taste, and it will be much softer - I would recommend storing it chilled only.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-white-chocolate-crispy-bars