I think we can all agree that the simplest recipes are often the best - and so it is with this Easy Homemade Vegan White Chocolate recipe.
There are so many overly complicated vegan and dairy free white chocolate recipes out there and I wasn’t impressed with any of them...so I made my own! They either had too many ingredients to track down (such as coconut milk powder) or the powdered sugar didn’t dissolve in the cacao, so the chocolate was gritty. I was after a smooth white chocolate with simple ingredients.
And, so it is. This is not your sickly sweet, waxy white chocolate from the supermarket. This is levelled up white chocolate using only high quality ingredients. The flavour is quite delicate with some caramel notes from the maple syrup and the lovely cacao butter aroma. It's the easiest recipe with the best rewards for your tastebuds. This chocolate is for savouring - a little goes a long way. This is the recipe that could turn white chocolate haters in to lovers...I promise!
If you make the recipe, let me know! You can tag me @electricvitality on social media, so I can see it.
⭐ What you'll love about this white chocolate recipe:
- 5 mins active time
- only 3 ingredients plus optional salt and mix-ins/toppings
- makes 1 small bar of white chocolate or 12 individual chocolates
- 2 hrs non active time
- no fuss, easy to make
- dairy free, vegan, no refined sugar
- very subtle, delicate flavour with caramel notes
- smooth and creamy with a subtle sweetness
- can easily be scaled up to make a bigger batch...you will need enough chocolate molds though
🔪 Equipment
- digital scales
- double boiler/bain marie (saucepan and a heatproof bowl or jug)
- mini whisk or metal spoon/fork
- silicon spatula
- chocolate mold
- small baking tray
- heatproof gloves or kitchen towel
💭 Top tips for the best results
- Ensure all your equipment is bone dry and clean - even a tiny bit of water getting into the chocolate may ruin it
- Measure your ingredients accurately - since there are only a few ingredients, accuracy is important to the final result
- I recommend only washing your molds with hot water, no soap. This is because the silicon tends to
❓ Frequently Asked Questions
Cashew butter and macadamia butter are the most neutral. Any smooth cashew butter works well - raw has a more neutral flavour than roasted cashew butter or tahini but it's hard to find. I often make my own cashew butter in the food processor using raw cashews and a tiny bit of oil towards the end of blending. There are lots of tutorials online - it’s super easy. In the US, Artisana have a raw cashew butter.
Tahini is a bit less neutral but, by using the 10g amount, it's quite a subtle flavour. I actually prefer this version!
If using macadamia butter or tahini, it’s really important to use a new jar with a visible line of oil at the top. Pour off the oil first before using. We don’t want that extra oil in the chocolate. You can add it back to the jar after you've made your white chocolate or discard if you want to keep using the tahini/maca nut butter for ore white chocolate...which I think you will! 🙂
I don't recommend using these as their flavours are on the stronger side.
Store in the fridge, it's not designed to be stored at room temperature or for travel (it might be ok in a cooler box/Esky).
You can eat it straight from the fridge or let it sit out for a few minutes
Try not to leave it out of the fridge too long as the texture changes. Just take out what you need and put it back in again.
I recommend eating it within a week.
This vegan white chocolate has been designed for eating rather than baking, since the ingredient list has been kept minimal intentionally. More ingredients such as milk powder would be required for a baking-friendly version, such as milk powder.
This chocolate is not always super white since we aren’t using sugar or milk powder. The colour of the chocolate will depend on the colour of each of your ingredients.The whitest version I made was with macadamia butter, light maple syrup and a pale off-white cacao butter. Other cacao butter is more yellow and darker maple syrup also changes the colour a bit. It's still much better than store bought white chocolate!
🍧 Looking for more sweet treats?
How about my Miracle Brownies? Or Banana, Date and Pecan Collagen Cookies? For something special to finish a meal, you can't beat this Black Rice Pudding.
📋 Recipe
🌟 Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ star rating and a comment below to let us know how it turned out. Save it for later by pinning to your favourite Pinterest board and make sure to tag us on Electric Vitality's Instagram to show off your cooking!
Easy Homemade Vegan / Dairy Free White Chocolate
Equipment
- Digital scales
- double boiler/bain marie (saucepan and a heatproof bowl or jug)
- mini whisk or metal spoon/fork
- chocolate mold
- small baking tray
- heatproof gloves or kitchen towel
- silicon spatula
Ingredients
- 50 g food grade cacao butter
- 20 g maple syrup
- 15 g smooth cashew butter, macadamia butter* (or 10-15g hulled tahini*)
Optional
- pinch cooking salt
- 1 tablespoon mix-ins (eg. macadamia and sea salt flakes, freeze-dried raspberries, roasted pistachios, toasted coconut flakes)
Instructions
- Ensure all your equipment is bone dry and clean - even a tiny bit of water getting in to the chocolate may ruin it.
- If using tahini or macadamia butter, pour the oil off the top first (we don’t want to use it - reserve it in a clean dish to pour back in after measuring the tahini/macadamia butter).
- You can either use a double-boiler set up on the stove OR the imcrowave for the next step.
- For double-boiler: Measure your ingredients in to the heatproof bowl/large Pyrex glass jug using digital scales.Set up the double boiler, using either the heatproof bowl or large Pyrex glass jug over a small saucepan with simmering water. Ensure the bowl does not touch the water. Melt the ingredients (either together or starting with cacao butter alone) and mix well with a mini whisk, spoon or fork. Once everything is fully melted and there are no visible pieces of tahini/nut butter or cacao butter, remove the bowl/jug from the double boiler (it will be hot - use gloves or a kitchen towel).
- Microwave: If you'd prefer, you can use the microwave. Add only the cacao butter to the heatproof jug or bowl and melt on high power for 4-5 minutes. When it has 95% melted, remove from the microwave (careful, the jug will be hot). Add the tahini/ nut butter and maple syrup and mix well until the nut butter has combined fully.
- Allow to cool for 30 minutes on a wire rack - possibly less time in a cold kitchen. Cooling first, then stirring well before pouring the mixture in to the mold ensures everything is mixed well just before the chocolate sets.
- Place the mold on a small baking tray - this helps with putting it all in the fridge - and then pour the chocolate mixture in to the mold. Allow to set in the fridge for 90 minutes until set. I don’t recommend setting in the freezer.
- Store in the fridge for up to a week, best consumed within a week.
Notes
- Store in the fridge, not designed to be stored at room temperature or for travel (it might be ok in a cooler box/Esky)
- This white chocolate is for eating rather than for baking with (it would need more ingredients)
- You can eat it straight from the fridge or let it sit out for a few minutes
- This chocolate is not always super white since we aren’t using sugar or milk powder. The colour of the chocolate will depend on the colour of each of your ingredients.The whitest version I made was with macadamia butter, light maple syrup and a pale off-white cacao butter.
- Ensure all your equipment is bone dry and clean - even a tiny bit of water getting into the chocolate may ruin it
- Not suited to baking since it doesn't have milk powder
- Try not to leave it out of the fridge too long as the texture changes. Just take out what you need and put it back in again
Leave a Reply