Dairy-Free Soy-Free White Chocolate
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I’m cool with soy generally. I mean, there’s all kinds of weirdo stuff that goes on with soybeans in this country, but we’re not here to talk about that. I … more »

Dairy Free Soy Free Gluten Free Homemade White Chocolate

I’m cool with soy generally. I mean, there’s all kinds of weirdo stuff that goes on with soybeans in this country, but we’re not here to talk about that.

I actually like tofu. And so do my kids. No biggie.

But for some reason, soy powder gives me the heebie jeebies. And I know that it’s pretty common to have a soy problem if you have a dairy problem. Since I really really like my finely ground almond flour as a protein type powder, I wanted to see if it could sub-in for the milk powder that is typically found in white chocolate.

Dairy Free Soy Free Gluten Free Homemade White ChocolateSo, yeah. It works a treat. Start to finish, it’s ready-to-eat in about 30 minutes flat, too. Not bad.

And if you’ve never had really really good white chocolate, then you might rightly consider yourself a white chocolate virgin. ‘Cause the cheap stuff tastes like wax. And that’s a fact.

Dairy Free Soy Free Gluten Free Homemade White Chocolate

You’ll need to get yourself some edible Raw Cacao Butter. This … is Navitas Naturals Raw Cacao Butter. I live in a major metro area, but the first few places I looked didn’t stock this, so I had to order it.

It’s not cheap, but a little goes a long way. And when you compare it to buying super high quality chocolate, there’s no contest. Not only that, but try finding high quality dairy-free white chocolate. Go on.

And it has to be edible raw cacao butter, not cosmetic. It’s solid and smells like a dream.

Dairy Free Soy Free Gluten Free Homemade White Chocolate

I think it might be time for a kitchen scale. But it’s totally up to you. Except maybe you should get one. And a small offset spatula. Not that you need one for this recipe. It’s just that I’d just really like you to have one of those little kitchen workhorses.

This is what the cacao butter looks like when it starts to melt. There’s really no need for a double boiler here. Your microwave will do the trick. So you put it in at 70% power for 1.5 minutes. And stir stir stir.

Then another minute at 70%. And stir stir stir.

Dairy Free Soy Free Gluten Free Homemade White Chocolate

Maybe one more minute at 70%. Stir stir stir. If it’s nearly liquified but not quite, keep stirring. It won’t likely need another spin in the microwave.

Dairy Free Soy Free Gluten Free Homemade White Chocolate

Then add the confectioner’s sugar (more or less to taste is fine), the almond flour and vanilla bean paste if you have it.

Dairy Free Soy Free Gluten Free Homemade White Chocolate

See the flecks of vanilla? It’s the Nielsen-Massey Pure Vanilla Bean Paste.

I know it seems spendy, but when you consider the cost of actual vanilla beans, it’s an outright bargain. I have whole vanilla beans, but I’m afraid to use them because of how expensive they are. At this point, they’re more like expensive museum pieces. What good is that? A little vanilla bean paste goes a long way. This — I use.

You can totally use pure vanilla extract if you prefer. No flecks for you.

Dairy Free Soy Free Gluten Free Homemade White Chocolate

Pour it into something made of silicone. These little numbers are from a set of silicone measuring cups. I’m not big on silicone generally (I never ever use it for baking), so I was a little light on the silicone at first.

Dairy Free Soy Free Gluten Free Homemade White Chocolate

You can make it into a big chunk and then chop it up when you’re making white-chocolate-chunk cookies. Or pour it into molds and make some sweets for your sweetheart. Wait ’till you see what we’re going to do with our friends at Think Garnish for Valentine’s Day. Simple and affordable, but with just the right touch.

Keep coming back. That way, you won’t miss it. Enter your email address below, and then you’ll never miss a thing. Cross my heart!

Dairy-Free Soy-Free White Chocolate
By: 
Recipe type: Confections
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Dairy-Free Soy-Free (Gluten-Free) White Chocolate
Ingredients
  • 4 ounces (112g) edible raw cacao butter, roughly chopped
  • 2 teaspoons vanilla paste (or pure vanilla extract)
  • ⅔ cup (76g) confectioner's sugar
  • 1 teaspoon (3g) finely ground almond flour
  • ¼ teaspoon kosher salt
Instructions
  1. Place the cacao butter in a medium-sized microwave safe bowl. Place in the microwave and heat on 70% power for 1 minute 30 seconds. Remove from the microwave and stir. Return to the microwave and heat again on 70% power for 1 minute. Remove and stir. Return and microwave again for 1 minute. Once the cacao butter is mostly liquified, continue stirring until the last small pieces have melted. It will be a thin liquid (see photo).
  2. Add the vanilla paste, confectioner's sugar, almond flour and salt, and stir until smooth.
  3. Pour into some form of silicone molds (really any flexible container will do) and refrigerate (or leave at room temperature) for about 30 minutes, or until solid. Pop out of the molds and enjoy.
Notes
If you'd like to make this with soy powder or milk powder, substitute an equal amount by weight for the almond flour. Other than that, please do not make any substitutions the first time you are making this. If you substitute, it is no longer the same recipe and I will not be able to help you troubleshoot. I used Navitas Naturals raw cacao butter. Be sure to buy the edible cacao butter, not the stuff for your pretty face. There is a link to it in the text of the post. I used Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. There is a link to it in the text of the post.

Go on. Have one.

Dairy Free Soy Free Gluten Free Homemade White Chocolate

Love,
Me

 

  • Michelle O

    I’m in HEAVEN! I have been waiting all weekend in anticipation of this post. Thank you Nicole! I cannot wait until my little boy can try this for the first time :)

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Michelle,
      I’m so glad! Quick get some raw cacao butter. By the way, as a mom of a little boy, you really got me on that one. ;)
      xoxo Nicole

  • Sanja Petrovic on Facebook

    Yay! Thank you! The soy powder version did not work well for us. So now I am making this one, can’t wait to try one!

  • Tanya

    Hey Nicole…that looks amazing…my son doesn’t do nuts (so no almond flour for us). Would maybe Tapioca or another flour work? Whatcha think?

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Tanya,
      Another plain flour wouldn’t work. You need something with protein. If he does dairy, I’d do milk powder. If he does soy, soy powder. I haven’t tried soy powder, though, but you should give it a whirl!
      xoxo Nicole

  • Christin Holt

    Nicole, I love your recipes…but I think I love your sense of humor just as much!

    Christin

    • http://glutenfreeonashoestring.com/ Nicole

      Thanks, Christin! That made me happy. Some consider me an acquired taste, you see… ;)
      xoxo Nicole

  • Bonnie

    Nicole, Could you just make some and ship it to me? I cannot seem to get the hang of cooking “gluten free” Bonnie

    • http://glutenfreeonashoestring.com/ Nicole

      You bet, Bonnie. ;)
      Seriously, though, if you’re looking for a place to start, this is as good a place as any. This basically couldn’t be easier to make once you have the proper ingredients. Honest.
      xoxo Nicole

  • http://saintsandspinners.blogspot.com Saints and Spinners

    I remember a humorous book about chocolate I read in the early 1980s, before I had reached my double digits. There was one page on white chocolate. It had a dotted rectangle, and the directions were: to know what white chocolate smells like, scratch and sniff. To know what white chocolate tastes like, cut and chew. Years later, I learned on a tour of the Theo’s Chocolate Factory that white chocolate accepts other flavors really well, hence their key lime confection.

    This recipe looks like it’s worth it.
    xo,
    Farida

    • http://glutenfreeonashoestring.com/ Nicole

      Farida! It’s so lovely to ‘see’ you!
      Really good white chocolate does have a flavor all its own, but it is very easily complemented, as you say. It’s not like the tofu of chocolate, though (ew). I love that you said it seems worth it. It really really is. Especially for people who, at best, shrug their shoulders at white chocolate generally.
      xoxo Nicole

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  • Debbie

    Thanks for the recipe and sharing your info to all of us out there navigating the world of “living without”. My son has multiple food allergies, do you think I could substitute the almond flour with rice milk powder? What is the action of a protein in making white chocolate ? Thanks, Debbie from Winnipeg

    • gfshoestring

      Hi, Debbie, Rice milk powder might work if it has enough protein in it (as almond flour has quite a lot of protein). But I haven’t tested it with that sub, so you’ll have to experiment!
      xoxo Nicole

  • Jen

    Can you use this as a fondue to cover certain fruits? I am planning my daughters bday party and want to set out some covered fruit with white chocolate. Maybe I coud dip the fruits when it’s still in liquid form?

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/dairy-free-soy-free-white-chocolate/
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