Make your own Sugar Free White Chocolate with Amaranth and Cranberries.
Hey! I hope you liked the Sugar Free Crispy White Chocolate with Amaranth and Cranberries video. I’m glad to bring it to. Looks pretty good, if you ask me!
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Only the best,
100 gr. cocoa butter
20 – 30 gr. erythritol
2 gr. vanilla bean powder OR organic vanilla flavoring
a handful of amaranth pops
a handful of dried cranberries (unsweetened, not oiled, free from additives)
Preparation: 5 to 10 minutes
Refrigeration time: 30 minutes
▶︎ Step 1: Prepare the chocolate
1 – 100 gr. cocoa butter into a heavy-bottomed sauce pan (00:09)
2 – melt the cocoa butter over low heat (00:12)
3 – add 20 – 30 gr. of erythritol (00:14)
4 – mix with a tablespoon (00:16)
5 – pour the cocoa butter & erythritol mix into a blender (00:21)
6 – add a pinch of salt (00:24)
7 – add 2 gr. of bourbon vanilla (00:25)
8 – add a few drops of vanilla aroma (organic and sugar-free) (00:28)
9 – blend for 30 seconds (00:32)
10 – prepare a small loaf pan and a baking paper (00:36)
11 – fill in the loaf pan with the liquid chocolate mix (00:42)
12 – add a handful of puffed amaranth for crispness (00:46)
13 – stir to mix (00:51)
14 – add a handful of dried cranberries (sugar free) (00:55)
15 – stir to mix (00:58)
16 – refrigerate for 30 minutes (01:00)
17 – Ready! (01:07)