100% realfood white chocolate syrup.

First we make the white chocolate. I used Carlos Rios' recipe. 100gr cashew nuts 50gr coconut oil or cocoa butter The cream of two dates previously soaked in hot water and crushed. Vanilla essence Then to make the syrup we simply add milk. Whatever we use at home. Quantity depends on the texture we want for the syrup.

To make the chocolate. Soak the cashew nuts for a minimum of two hours and drain. Add 50gr of coconut oil or cocoa butter. Add also the vanilla essence and grind. Then add the flesh of the two soaked dates. I added a little bit more, although the recipe says 2. We put it in a mold and cool. The chocolate is ready. If we make the recipe with coconut oil must be kept in the freezer if we do it with butter is enough in the refrigerator. I put photo of the paste as it is. My intention was not to make chocolate, but syrup, so I did not put it in a chocolate bar mold.

To make the syrup simply take some of this paste and add milk to taste to obtain the desired texture and stir with a spoon. As from now on it will have milk, its shelf life is shorter. So I make small quantities and keep it in the fridge. And it is possible that every time you use it you have to give it a touch of 20-30sec of micro.

And this is the result of the syrup. With the texture that we like. 😋 I hope you find the recipe useful.

We put it in a bottle or in the container that suits you and that's it!

Let me know how it goes if you make it! 🤗