When I found white sweet potatoes I knew I had to make a vegan white sweet potato recipe with them. Vegan white chocolate recipe are delicious. So these vegan white chocolate cheesecake Bon Bons were created! Check out this white chocolate pudding cake.
I had no idea white sweet potatoes existed. Never heard of them before, never noticed them in the store. Then someone mentioned them in a vegan Facebook group and I was like…. what?! I had to make a vegan white chocolate recipe.
Where can I get one? It turns out they are right in the grocery store next to the orange sweet potatoes. I guess I always thought they were regular potatoes. It’s so easy to make white sweet potato recipes.
Sweet potatoes come in a variety of colors. The skins can be red, brown, orange, yellow, purple, white, etc. Inside they can also be white, yellow, orange, or purple. They taste delicious in white chocolate pudding cake.
This vegan cheesecake recipe uses the white ones! They are rich in fiber, protein, Manganese, Vitamin A, Vitamin C, and Potassium. Consuming white sweet potatoes has many health benefits.
Benefits of sweet potatoes include healthy blood sugar, heart, skin, hair, and digestion. The way these potatoes fluff up and thicken is so perfect for this Vegan White Chocolate Cheesecake Bon Bons recipe!
Other ingredients for this Gluten free vegan white chocolate recipe include coconut cream, maple syrup, or agave. Also vanilla extract and dairy free white chocolate chips.
Make sure you refrigerate the canned coconut milk starting the night before. Once the canned coconut milk is chilled, cook your sweet potatoes.
It doesn’t not matter which way you cook the white sweet potatoes. You can skin them and boil for about 20 minutes. Or bake them and scoop the potato out from the skin. This is the base for white chocolate pudding cake.
Scoop the cream out of the can of coconut milk. Discard the clear liquid at the bottom. Allow sweet potato to cool off then combine with coconut cream in a large mixing bowl. Your white sweet potato recipe is almost done.
Use an electric mixer to blend the cream and sweet potatoes. Then add the sweetener and agar to the white chocolate pudding cake Mixture and blend again.
put your full fat canned coconut milk in the refrigerator for 4 hour
Add sweetener and agar and blend
Pour into molds (or balls on parchment) and freeze for one hour (freeze in order to hold shape when dipped in melted chocolate)