Learn to make homemade vegan white chocolate with this easy recipe. Just 6 simple ingredients!
White chocolate has its lovers, and its haters. Which one are you?
If you’re a hater, I get it. Most commercial white chocolate tastes like, well, sweetened wax. It most certainly does not taste like actual chocolate. That’s because most white chocolate isn’t made with any cacao butter.
Cacao butter is simply the creamy, cocoa fat that is separated from the fiber of cocoa beans. Without it, you can forget about anything having the smoothness of chocolate of any kind.
When you see a percentage, like 72% or 56%, on a bar of chocolate, it’s referring to the percentage of cocoa solids. The darker the chocolate, usually the more cacao solids it has.
Better quality white chocolates will also have a fair amount of cacao butter. They will also almost always contain milk, as milk helps create a lovely, creamy taste and feel. Instead of milk powder, I add cashew butter for the same effect. Almond butter also works fine, but with only a slight added taste.
It’s so easy to make your own vegan white chocolate at home, though. And the only ingredient that you may not already have is cacao butter. There are a number of brands available online and at health food stores.
I really like this cacao butter (aff link) for a great combination of price and quality. Cacao butter is naturally gluten free, but check labels to be sure that yours hasn’t been exposed to gluten in manufacturing.
Rather than using 100% cacao butter, I prefer to add nonhydrogenated vegetable shortening (aff link). Although you can make white chocolate with all cacao butter, the results tend to be too rich-tasting for most people (including me!). By the way, if you’re curious about baking with cacao butter and have ever wondered about a ketogenic diet (*raising hand*🙋🏻), we should both try these White Chocolate Raspberry Fat Bombs from Perry’s Plate.
I used silicone molds in cute little shapes here, but anything flexible will do. I even have a set of silicone measuring cups that I’ve used. Or any regular ice cube tray works just fine.
Since cacao is a superfood, it’s a shame to add regular confectioners’ sugar to it. I’ve taken coconut palm sugar and ground it as fine as possible, adding 1 teaspoonful of arrowroot powder or tapioca starch to it to prevent clumping.
You can make vegan white chocolate with this version of Paleo confectioners’ sugar, but the sugar has a tendency to settle out of the mixture. Heat the mixture a bit longer, and stir until it is as fully dissolved as possible before pouring into a mold. Then take that Paleo version and use it to make Paleo Pumpkin Fudge with this recipe from Texanerin Baking.