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Vegan and Dairy Free white chocolate chopped in a close up with knife

Easy Homemade Vegan / Dairy Free White Chocolate

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.
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Course: Dessert
Keyword: chocolate, dairy-free, dessert, vegan
Prep Time: 5 minutes
Cook Time: 5 minutes
Time to set: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 serves
Author: Allison Jones

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, pour the oil off the top first (we don’t want to use it). 
  • 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).
  • 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

*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. Do not use unhulled tahini as the flavour will be too strong.
  • 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