Easy Homemade Vegan White Chocolate Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
