White Chocolate Chips

For all you vegans out there that have felt deprived of white chocolate, this post is for you! The ingredients are a bit pricey, but the actual process is really easy - you only need a few bowls and a microwave. You do have to move sort of quickly once the cocoa butter is melted, but it's not that bad. It's a good idea to make a big batch and store them in the fridge. Try them in chocolate cookies, or pomegranate white chip cookies.

Ingredients:

1/4 c and 1 tbsp powdered sugar
1tsp soymilk powder (not protein powder)
pinch salt
1/3 c cocoa butter (try looking for food-grade butter with hand lotions and body cream)
1/2 tsp vanilla

Directions:
1) Prepare a flat surface for your chocolate chips. I like to line a cookie sheet or plate with parchment paper, but you could easily just pipe them onto a pan or plate, you'll just have to do a bit more cleanup at the end.
2) Mix the dry ingredients in a bowl.
3) Melt the cocoa butter in a double boiler, or in the microwave. Be careful - it gets very hot.

4) Add the vanilla, and mix the dry ingredients into the melted cocoa butter.

5) Once combined, quickly scoop the chocolate into a ziplock bag or frosting bag. Cut off a small hole in the corner.
6) Quickly and confidently pipe out chocolate-chip sized dollups onto your surface; size depends on your preference, but bigger chips are faster.

7) Pop your chocolate chips in the freezer for about 10 minutes, then take them out and put them in a sealed container. They'll keep for several weeks in the fridge.