Celebrate a brand new year with these colorful, unicorn inspired vegan white chocolate cups. And no Red #40 or Yellow #5 going on here – only pure superfood plant pigments from raspberries, blueberries, matcha, and turmeric. The base is a mixture of cacao butter, coconut butter, and cashew butter – a combination that is perfectly rich, dreamy, and melt in the mouth once chilled. Enjoy!
- Combine all of the white chocolate ingredients over a double boiler, and whisk until smooth. Divide between 4 bowls.
- Stir the raspberry powder into one bowl until completely blended, then the blueberry powder into the next bowl, then the matcha powder into the next, then the turmeric into the last.
- Set out 8 (peanut butter cup style) chocolate molds. Drizzle a little of each of the different colors of chocolate into each mold, swirl a little with a toothpick, and place into the freezer for about 30 minutes until hard. Enjoy! Store any leftover chocolates in the refrigerator.