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What if I told you that you could now make your very own vegan white chocolate at home from scratch with very little effort? Let's be honest, a lot of store-bought vegan white chocolate bars can be overly sweet and not great when it comes to melting or baking.

It can be pretty tough to get your hands on high-quality vegan white chocolate. But I think you'll love this one. The secret ingredient? Besides the obvious one being raw cacao butter, it uses coconut butter for an even creamier consistency.

If white chocolate isn't really your thing, I've got you covered with this vegan milk chocolate recipe.

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📖 Recipe Overview

  • Minimal Ingredients - Made using only 5 main ingredients (6 if you count the pinch of salt!).
  • Easy to Make - These dairy-free white chocolate bars are fuss-free and suitable for novice bakers.
  • Made with Minimal Equipment.
  • Versatile - Suitable for melting, baking, and enjoying on its own!

🧾 Ingredients needed

As promised, this homemade vegan white chocolate comes together with just 5-6 main ingredients and a couple of optional add-ins. Here’s everything you’ll need:

ingredients to make dairy free white chocolate bars measured out in bowls on a white surface.Pin

Ingredient Notes

  • Raw Cacao Butter - The main ingredient for homemade white chocolate, is the fat derived from the cacao bean. 
  • Coconut Butter - This is sometimes labeled as "raw coconut" or "coconut manna" and usually comes in a jar. It's practically the same as creamed coconut, which comes in block form and can be found in the Asian section of most large supermarkets. You can very easily make your own raw coconut butter from scratch at home. All you need is raw coconut flakes, a food processor, and a little bit of patience!
  • Cashew Butter - This adds creaminess, and depth of flavor, and prevents the chocolate from setting too hard. It also gives a lovely slight nutty flavor to your non-dairy white chocolate.
  • Powdered Sugar - It's important to use powdered sugar (icing sugar if you're on this side of the pond) for this recipe as you want to avoid ending up with a gritty texture.
  • Vanilla - The best way to add vanilla to this recipe is with a vanilla pod or vanilla powder. I don't recommend adding vanilla extract as this adds unwanted liquid to the recipe. Plus, real vanilla will also give you those lovely vanilla specs!
  • Sea salt - I highly recommend this as it helps to balance out the sweetness and enhance the flavor of your dairy-free white chocolate.
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🥣 How to Make Vegan White Chocolate

You're just a few simple steps away from enjoying your own homemade dairy-free white chocolate. Here's how it's done:

cacao butter, coconut butter, and cashew butter in a large bowl ready to be melted down to make vegan white chocolate.Pin

Step 1: Prepare the ingredients. Add the cacao butter, coconut butter, and cashew butter to a large heat-resistant bowl and place it on top of a saucepan with simmering water (known as a bain-marie or water bath).

melted vegan white chocolate in a pink ceramic bowl.Pin

Step 2: Melt the ingredients. Make sure the water does not touch the bowl but allow the steam to rise up and gently melt the ingredients. Gently heat until all of the ingredients have melted. Whisk until melted through and smooth.

pouring sifted powdered sugar into a bowl of melted white chocolate.Pin

Step 3: Add sweetener. Remove the bowl from the water bath and add the sifted powdered sugar. Whisk well until the sugar has been incorporated into the chocolate mixture.

melted dairy-free white chocolate in a pink bowl with a gray towel around it.Pin

Step 4: Flavor the chocolate. Add the vanilla and salt and whisk again until the ingredients are evenly mixed.

pouring melted vegan white chocolate into silicone chocolate molds.Pin

Step 5: Mold and set. Divide the chocolate into 5 silicone chocolate molds and place it in the fridge to chill for at least 20 minutes. If adding nuts or fruit add these on top of the chocolate once it's in the molds. 

🔪 Optional Variations

As much as I love this easy vegan white chocolate recipe just as it's written, there is lots of room for you to add your own flair:

  • White Chocolate With Berries - You can get creative and add freeze-dried raspberries or strawberries or dried fruit such as cranberries to these bars.
  • Nutty White Chocolate - Add chopped or whole nuts such as pistachios, roasted hazelnuts, flaked almonds, and macadamia nuts.
  • Caramel White Chocolate - Add 1-2 tablespoons of lucuma powder when adding the icing sugar and mix well. This adds a wonderful slight caramel flavor to the white chocolate.
  • Superfoods - You can add any powders such as matcha (for green white chocolate), maca powder, or beetroot powder (for pink white chocolate). Use these powders sparingly and make sure you sift them to remove any lumps before mixing them into the melted chocolate.
  • Toasted Coconut - Add some toasted coconut or shredded coconut to these bars for a delicious coconut white chocolate bar.

🍽 Serving Suggestions

There are endless ways to use this homemade dairy-free white chocolate. Here are some ideas to scratch the surface:

💬 FAQs

How should I store vegan white chocolate?

Once set, remove each bar from its silicone mold, wrap it in baking paper, and place it in an airtight container. Store in the fridge for up to 2 weeks.

Can I make homemade white chocolate without sugar?

You could also use a natural sweetener such as Erythritol or Steviol Glycosides. Bear in mind that unless the sweetener you use is powdered, you will have little 'sweetener' crystals in the finished product

Can I make this recipe without nuts?

To keep this vegan white chocolate nut-free, you could try swapping out the cashew butter for sunflower seed butter.

a stack of homemade dairy free white chocolate bars with a jug of melted white chocolate pouring over the top.Pin

➕ More Vegan Chocolate Recipes

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Vegan White Chocolate

4.92 from 35 votes
PREP TIME: 20 minutes
Chilling Time: 1 hour
TOTAL TIME: 1 hour 20 minutes
Servings: 15 servings (5 large bars)
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Description

Easy homemade vegan white chocolate with just 5 core ingredients. Use it to make dairy-free white chocolate bars, for melting or baking!

Equipment

5 Silicone chocolate moulds (Mold Size: 8.35 x 4.1 x 0.4 inch. Cavity Size: 6.3 x 3.1 x 0.4 inch. Volume: 3 oz)

Ingredients

Instructions

  • Lay the silicone molds out on trays that you will easily be able to transfer to the fridge later. Cut the vanilla pod in half and scrape out the seeds with the back of a knife, and set the seeds aside for later. Discard the pod or use it to flavor other recipes.
  • Add the cacao butter, coconut butter/creamed coconut, and cashew butter to a large heat-resistant bowl and place on top of a saucepan with simmering water (known as a bain-marie or water bath). Make sure the water does not touch the bowl but allow the steam to rise up and gently melt the ingredients. Be careful that absolutely no water splashes into the bowl as water will cause the chocolate to seize. Whisk until melted and smooth.
  • Remove the bowl from the water bath and add the icing sugar. Whisk well until the sugar has been incorporated into the chocolate mixture. Then add the vanilla and salt and whisk again until the ingredients are evenly mixed.
  • Divide the chocolate into the silicone molds and place them in the fridge to chill for at least 20 minutes. If adding nuts or fruit add these on top of the chocolate once it's in the molds. Once set, remove the bars from the molds and wrap them in baking paper, and place it in an airtight container. Store in the fridge for up to 2 weeks.

Notes

  • Optional Add-Ins: Freeze-dried raspberries or strawberries, dried fruit, toasted coconut, or nuts.
  • For colored white chocolate: Add any powders such as matcha (for green white chocolate), or beetroot powder (for pink white chocolate). Use these powders sparingly and make sure you sift them to remove any lumps before mixing them into the melted chocolate.
  • Nut-free: Swap the cashew butter for sunflower seed butter or tahini.
  • Refined sugar-free: Use Erythritol or Steviol Glycosides. Bear in mind that unless the sweetener you use is powdered, you will have little 'sweetener' crystals in the finished product.

Nutrition

Calories: 226kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 80mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.

*This recipe was originally published on March 26th, 2018. The recipe has since been improved and was last updated in March 2023.