Melt the cocoa butter in a stainless steel mixing bowl placed over a saucepan filled with 1-2 cups of water.
Remove from the heat pour the mixture into a food processor.
Add coconut milk powder and powdered Erythritol or sweetener of your choice.
The coconut milk powder we are using contains maltodextrin. If you use a similar product then when adding ingredients to the recipe, pass it through a sieve to help prevent clumping.
Also, add vanilla extract and Himalayan salt.
Pulse for a couple of minutes or until smooth. Alternatively, use a hand blender in the stainless steel mixing bowl.
Pour into silicone molds or ice cube trays and place the white chocolate mixture in the fridge to harden up.
Once solid, remove from the molds and enjoy. You can continue to store in the fridge or freeze for up to 3 months.