4.98 from 36 votes
Prep Time : 5 minutes minutes
Cook Time : 5 minutes minutes
Learn to make homemade vegan white chocolate with this easy recipe. Just 6 simple ingredients, including rich edible cacao butter.
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Learn to make homemade vegan white chocolate with this easy recipe. Just 6 simple ingredients!
What makes this recipe for vegan white chocolate special?
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 doesnot 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 aboutanythinghaving 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 solidsit 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.
How to make vegan white chocolate
It's so easy to make your own vegan white chocolate at home.The only ingredient that you may not already have is cacao butter. When you open a bag of cacao butter and inhale, you may believe that you've already got some white chocolate. It smells so rich and chocolatey already!
But if you try to eat just plain cacao butter, you won't enjoy it. There are plenty of recipes floating around for “fat bombs” for ketogenic dieting. They contain large amounts of cacao butter with just another ingredient or two.
We're making actual white chocolate, though, for eating and baking. To the cacao butter, we're adding a true sweetener plus a stabilizer. Here, the stabilizer is cashew butter to keep the recipe vegan, but the stabilizer is typically non-fat dry milk. If you'd like to use non-fat dry milk in place of almond flour in this recipe, you certainly can but keep in mind that it won't be vegan—or even dairy free any longer.
I've also made this recipe with powdered coconut milk (affiliate link), and it's worked really well, too. There are a number of brands of coconut milk powder available now, and competition usually leads to better products at a better price.
All you really need to do to make homemade white chocolate (vegan or not) is to melt cacao butter, with or without some shortening to keep the chocolate from being too rich, add your stabilizer and sugar plus salt and vanilla as flavor enhancers.
Pour the thick liquid mixture into molds, and wait. 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.
Where to buy cacao butter
There are a number of brands of cacao available online and at health food stores. I really like this cacao butter(affiliate 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 (affiliate link). Although you can make white chocolate with all cacao butter, the results tend to be too rich-tasting for most people (including me!).
Paleo Options for Vegan White Chocolate
Sincecacao 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 powdered maple sugar (affiliate link), 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, and it works.
FAQs
Does vegan white chocolate taste as good?
Yes, vegan white chocolate is just as decadently delicious as its non-vegan counterpart. This homemade version tastes better than any commercial option you'd find in the grocery store as it uses good quality cacao butter which gives the white chocolate it's creamy, irresistible texture and taste.
Can you melt vegan white chocolate?
Yes, you can melt vegan chocolate. Like traditional chocolate, the ingredients in vegan white chocolate melt when heated.
What makes vegan chocolate different?
Vegan chocolate is different in that it contains no animal products such as dairy, butter, or honey. Traditional and commercially-produced chocolate is often made using animal products such as dairy.
How can I use vegan white chocolate?
Vegan white chocolate is the sweet treat we all deserve, but what else can you do with it? Wrap the chocolates in attractive packaging and give them as a thoughtful, homemade gift. Use the cute chocolate shapes as decoration on a vegan birthday cake, or as a wintery topping on your gluten free Bûche de Noël.
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Vegan White Chocolate
Learn to make homemade vegan white chocolate with this easy recipe. Just 6 simple ingredients, including rich edible cacao butter.
Course: Candy
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Chilling time: 30 minutes minutes
Yield: 10 ounces white chocolate
Author: Nicole Hunn
Ingredients
- 4 ounces (112 g) edible raw cacao butter chopped
- 4 tablespoons (48 g) nonhydrogenated vegetable shortening (See Recipe Notes)
- 1 tablespoon (16 g) smooth natural cashew butter (almond butter is fine, too, but has a competing flavor)
- 1 cup (115 g) confectioners' sugar
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Instructions
In a medium-sized heat-safe bowl, place the cacao butter and shortening.
Heat indirectly by placing the bowl over small pot of simmering water, making sure that the bowl doesn’t touch the water.
Allow the cacao butter and shortening to melt, stirring occasionally. The mixture will be thin.
With the mixture still over the simmering water, add the nut butter and mix to combine.
Add the confectioner’s sugar, salt and vanilla, and mix until smooth.
Remove the bowl from the pot and allow to cool briefly before transferring the mixture to a measuring cup for pouring into molds.
Pour the mixture into silicone molds (really any flexible container will do) and refrigerate (or leave at room temperature) for about 30 minutes, or until solid.
Remove from the molds and serve.
Notes
About the shortening.
I like to use Spectrum brand nonhydrogenated vegetable shortening. Crisco works, too.
If you'd prefer to eliminate the shortening entirely, you can replace it with an equal amount, by weight, of cacao butter. The resulting white chocolate is much richer.
Print Pin Save
Vegan White Chocolate
Learn to make homemade vegan white chocolate with this easy recipe. Just 6 simple ingredients, including rich edible cacao butter.
Course: Candy
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Chilling time: 30 minutes minutes
Yield: 10 ounces white chocolate
Author: Nicole Hunn
Ingredients
- 4 ounces (112 g) edible raw cacao butter chopped
- 4 tablespoons (48 g) nonhydrogenated vegetable shortening (See Recipe Notes)
- 1 tablespoon (16 g) smooth natural cashew butter (almond butter is fine, too, but has a competing flavor)
- 1 cup (115 g) confectioners' sugar
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Instructions
In a medium-sized heat-safe bowl, place the cacao butter and shortening.
Heat indirectly by placing the bowl over small pot of simmering water, making sure that the bowl doesn’t touch the water.
Allow the cacao butter and shortening to melt, stirring occasionally. The mixture will be thin.
With the mixture still over the simmering water, add the nut butter and mix to combine.
Add the confectioner’s sugar, salt and vanilla, and mix until smooth.
Remove the bowl from the pot and allow to cool briefly before transferring the mixture to a measuring cup for pouring into molds.
Pour the mixture into silicone molds (really any flexible container will do) and refrigerate (or leave at room temperature) for about 30 minutes, or until solid.
Remove from the molds and serve.
Notes
About the shortening.
I like to use Spectrum brand nonhydrogenated vegetable shortening. Crisco works, too.
If you'd prefer to eliminate the shortening entirely, you can replace it with an equal amount, by weight, of cacao butter. The resulting white chocolate is much richer.
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
