Set up a double boiler on a burner over medium low heat (a heat safe bowl over a saucepan filled with about 1 inch of water).
Add Raw Cacao Butter (220 gram) to double boiler and stir occasionally until melted.
While the cacao butter is melting, add Cashew Nuts (70 gram) to a high speed blender and blend until finely chopped.
Once cacao butter is melted, add in Raw Honey (70 gram) and Vanilla Bean Powder (1/4 teaspoon) stir to combine and then add mixture to blender.
Blend on high until very smooth.
Pour the mixture into a medium sized dish lined with parchment paper.
Place in the refrigerator until set (this typically takes about 1 hour).
Remove white chocolate from parchment, store in an airtight container in a cool, dry place.