Plant based superfood cacao butter and creamy coconut come together to make this white chocolate whipped topping that is the perfect addition to almost any dessert or hot drink. #dessert #whitechocolate #cream #glutenfree #vegan
Whipped cream is a simple yet classic topping that could be considered a necessity by many. Veganizing this classic, and making it taste like something besides coconut, however is not all that simple ... which is exactly why this is not called classic whipped cream. The addition of cacao butter creates the white chocolaty essence, which together with the cream cheese and vanilla, rounds out the flavor profile. I hope you enjoy this non-classic classic with your next strawberry shortcake, hot chocolate, pumpkin pie, or straight off the spoon!
Yields 4 Cups
Ingredients:
2 Ounces cacao butter, melted
6 Ounces coconut cream
8 Ounces vegan cream cheese of choice (I like Violife, Kite Hill, or Tofutti)
1 Tablespoon vanilla extract
2-3 Tablespoons maple syrup depending on desired sweetness
½ Container of Coco-Whip whipped topping
Directions:
Melt the cacao butter and then set aside to cool to room temperature (it will still be liquid)
Place the cacao butter, coconut cream, cream cheese, vanilla, and maple syrup in a blender and blend on high until creamy. Add in the Coco-Whip and blend on low quickly just to combine. Transfer mixture to a bowl, cover, and chill in the refrigerator for at least an hour. Once the cream is completely chilled and firm, remove from the refrigerator and whip for 2-3 minutes.
Enjoy!
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