Easy Homemade Vegan White Chocolate Recipe

Introduction

This easy homemade vegan white chocolate is a creamy, naturally sweet treat made from simple plant-based ingredients. With a subtle vanilla flavor and optional crunchy toppings, it’s perfect for satisfying your sweet tooth without dairy.

Ingredients

• 285 g cacao butter
• 80 g coconut butter (creamed coconut)
• 2 tablespoons cashew butter
• 80 g powdered sugar
• 1 vanilla pod
• ½ teaspoon sea salt
• Chopped pistachios (optional)
• Freeze-dried raspberries (optional)

Instructions

1. Step 1: Lay silicone molds on trays for easy transfer to the fridge. Cut the vanilla pod in half and use the back of a knife to scrape out the seeds. Set the seeds aside and discard or save the pod for another use.
2. Step 2: In a heat-resistant bowl, combine the cacao butter, coconut butter, and cashew butter. Place the bowl over a saucepan with simmering water, making sure the water does not touch the bowl. Gently melt the butters using the bain-marie method, whisking until smooth and fully melted. Avoid any water splashing into the mixture.
3. Step 3: Remove the bowl from heat. Add the powdered sugar to the melted butter mixture and whisk thoroughly until fully incorporated.
4. Step 4: Stir in the scraped vanilla seeds and sea salt, whisking until evenly distributed throughout the chocolate base.
5. Step 5: Pour the chocolate mixture evenly into the prepared molds. While liquid, sprinkle chopped pistachios or freeze-dried raspberries on top if desired.
6. Step 6: Place the molds in the refrigerator and chill for at least 20 minutes or until the chocolate has set.
7. Step 7: Carefully unmold the solidified chocolate bars. Wrap them individually in baking paper and store in an airtight container in the fridge.

Tips & Variations

• Use other nut butters like almond or macadamia instead of cashew for a different flavor.
• For extra sweetness, add a teaspoon of maple syrup or agave nectar along with the powdered sugar.
• Try adding a pinch of turmeric or natural coloring for a vibrant twist.
• Make sure no water mixes with the melting butters to prevent the chocolate from seizing.

Storage

Store the homemade vegan white chocolate bars wrapped in baking paper inside an airtight container in the refrigerator. They will keep fresh for up to 2 weeks. To serve, let the chocolate sit at room temperature for a few minutes for a softer texture before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar substitutes?

Yes, you can replace powdered sugar with coconut sugar or a finely ground vegan sweetener, but adjust quantities to your taste as sweetness levels vary.

How do I prevent the chocolate from becoming grainy?

Ensure that no water comes into contact with the melted butter mixture and whisk thoroughly after adding the sugar and flavorings. Also, use fine powdered sugar for a smooth texture.

Easy Homemade Vegan White Chocolate Recipe

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★★★★★

4.9 from 64 reviews

This easy homemade vegan white chocolate recipe combines creamy cacao butter, coconut butter, and cashew butter with natural vanilla and powdered sugar to create a luscious, plant-based treat. Enhanced with optional toppings like pistachios or freeze-dried raspberries, this recipe is perfect for anyone looking to enjoy dairy-free white chocolate that’s simple, delicious, and delightful to make at home.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 12 chocolate bars (depending on mold size) 1x
• Category: Dessert
• Method: Bain-Marie
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 285 g cacao butter
• 80 g coconut butter (creamed coconut)
• 2 tablespoons cashew butter
• 80 g powdered sugar
• 1 vanilla pod
• ½ teaspoon sea salt

Toppings (Optional)

• Chopped pistachios
• Freeze-dried raspberries

Instructions

1. Prepare Molds and Vanilla: Lay silicone molds on trays to make transferring to the fridge easy. Carefully slice the vanilla pod lengthwise and scrape out the seeds using the back of a knife. Set the vanilla seeds aside for flavoring and discard or save the pod for another use.
2. Melt Butters: Place cacao butter, coconut butter, and cashew butter in a large heatproof bowl. Set this bowl over a saucepan with gently simmering water, ensuring the water does not touch the bottom of the bowl. Use a bain-marie technique to slowly melt and whisk the butters until smooth and fully melted, taking care to avoid any water splashing into the mixture.
3. Add Sugar and Flavoring: Remove the bowl from the heat source. Add powdered sugar to the melted butter mixture and whisk thoroughly until completely incorporated. Stir in the scraped vanilla seeds and sea salt evenly throughout the chocolate base.
4. Pour and Chill: Pour the chocolate mixture evenly into the prepared silicone molds. While still liquid, optionally sprinkle toppings such as chopped pistachios or freeze-dried raspberries over the surface. Place the molds in the refrigerator and chill for at least 20 minutes until the chocolate has fully set.
5. Unmold and Store: Once firm, carefully unmold the chocolate bars. Wrap each piece individually in baking paper and store them in an airtight container in the refrigerator for up to 2 weeks to maintain freshness and flavor.

Notes

• Use a heat-resistant bowl for melting the butters to prevent cracking or damage.
• Ensure no water mixes with the chocolate mixture during melting to avoid seizing and graininess.
• Silicone molds work best for easy removal of the set chocolate.
• Store the finished chocolates in the refrigerator to prevent melting and extend shelf life.
• Feel free to experiment with toppings like nuts, dried fruit, or edible flowers for added texture and flavor.

Keywords: vegan white chocolate, homemade white chocolate, dairy-free chocolate, cacao butter recipe, vegan dessert, plant-based chocolate