These vegan vanilla buttercream chocolates are delightfully rich. A crisp chocolate coating gives way to a fluffy, almost whipped vegan buttercream filling made from a combination of raw cashews, almond milk, coconut butter, pure maple syrup, coconut flour, vanilla, and sea salt. Feel free to dress these vegan buttercreams up with a sprinkle of crushed freeze-dried raspberries of fancy sea salt, or keep things simple with a bare chocolate coating.
*I find it's easiest to make a fresh batch of homemade coconut butter
and simply measure off 1/2 cup while it's still in a liquid state. However, store-bought coconut butter will yield a smoother icing because it's typically much smoother than homemade coconut butter. That said, store-bought coconut butter can be tricky to melt because it scorches and burns easily which leads to a seized, hardened texture. It's also WAY expensive (i.e., $14) compared to homemade, which usually only costs $2–$4 to make.
**Do not substitute the coconut flour. Coconut flour is highly absorbent, much more so than any other flour, which is why it's perfect for thickening this buttercream.
***I really, really, really recommend using a cookie scoop or small ice cream scoop for this step. If you try to use a spoon, it will be very difficult (and frustrating) to create evenly shaped mounds.