If you didn’t love me before, these ‘things’, will win you over. I don’t really know what to call them because they aren’t really chocolate. What they are really is amazing. Really amazing. They have all my fave things including vanilla bean and the ever so decadent cocoa butter. See, what’s confusing here is that the vanilla bean is what gave them that brown on top but in factory farmed confectionery- vanilla is always shown as a ‘white’ flavour. Why is that when the bean is so clearly black as night?
The outer layer is tough, like a bark and inside is where the goodness lies. So if vanilla beans are black- why is vanilla ice cream white?
I searched and searched and couldn’t determine how Vanilla came to be known as a flavour that was white in colour. Really makes no sense at all. White chocolate on the other hands does make some sense. I used to think white chocolate was just regular vanilla chocolate- not really thinking that each were their own distinct foods with their own distinct textures, colours and tastes. Are you following me here?
Interesting factoid alert: vanilla is the second most expensive spice, second only to saffron. Also interesting- the bean grows really fast but takes a full ten months to be mature enough to harvest for use. Each bean ripens at its own time, which requires a daily harvest and to ensure the finest flavour from every bean, each individual pod must be picked by hand just as it begins to split on the end.
And lovers and other strangers, vanilla is, as we know an aphrodisiac. Show me the love!
Aaaaand one more thing- you can get fresh beans right here in St. Lucia. See! You totally should have come away with me.
Now that we’ve sorted all of that out, here is the recipe for vanilla bean cacao bon bons
Vanilla Cacao Bliss Bites
1/2 cup Cacao Butter, grated
2 tsp coconut syrup, maple syrup or raw honey
1/3 cup Coconut Oil
1 Tbs vanilla bean powder
1/4 cup Lucuma Powder
2 Tbs Cacao Nibs
1 tsp maca powder
pinch of sea salt
- In a double boiler, melt together cacao butter, coconut oil and sweetener of choice.
- Once melted together, remove from heat and stir in remaining ingredients until well blended.
- Spoon about 1 1/2 Tbs mixture into your favourite candy/chocolate mold or ice cube tray.
- Allow to chill in the freezer for about 30 minutes. As they chill, the beautiful colour layer is formed.
- Pop them out and enjoy.
- Store in your fridge or freezer.