White chocolate is not really chocolate.
- Just like tomatoes aren’t really vegetables.
- Lentils aren’t really beans.
- Koalas aren’t really bears…
Life’s confusing, isn’t it?
Sometimes people are surprised to find not a single white chocolate recipe on this entire chocolate-covered blog. White chocolate has just never been my favorite thing… because I want it to taste like chocolate and am mad when it doesn’t!
Plus, most white chocolate chips aren’t vegan, and they are full of unhealthy trans fats (partially-hydrogenated oils) and artificial ingredients.
Many of you have asked if I could come up with recipes that include chocolate’s paler cousin. But to do that, I first had to figure out how to make my own healthy white chocolate.
Thankfully, it turned out to be really, really easy!
I read up about white chocolate on Wikipedia and checked out the candy bars at the grocery store. Research! (To make research fun, all you have to do is get out of the library and head to the chocolate aisle. Who knew?)
They all consist of the same basic ingredients: cacao butter, milk solids (dry milk), sugar, and salt… Pretty much, as long as you have the one magic ingredient, the white chocolate is so easy to make it can hardly even be called a recipe.
White Chocolate Chips
(can be sugar-free)
- 2-inch cube cacao butter (30 grams, or 2 tbsp after melting)
- scant 1/8 tsp pure vanilla extract
- stevia or powdered sugar to taste (2 tbsp if powdered sugar)
- 1 tbsp raw cashew or macadamia butter (can omit; it’ll just be less creamy) (15g)
- very tiny pinch salt
- optional: If you can find it, I highly recommend adding 1/2 tsp dry milk powder—such as soy or ricemilk powder—to the ingredients for optimum creamy texture, as this is one of the basic ingredients in every white chocolate bar I looked at during my aforementioned research. However, knowing that a lot of people would have trouble finding the powder, I also tried omitting it. And then I tried adding protein powder instead (increasing to 1 tsp). Omitting or adding the protein powder instead will yield a texture that’s a little different than store-bought white chocolate, but both ways still work! (Just please don’t add liquid milk. I tried that too, and it doesn’t work.)
Melt the cacao butter (either in the microwave or on the stove). Turn off heat, then stir in all other ingredients. Pour into candy molds or a plastic container, and freeze until it hardens. Healthier and vegan white chocolate chips. Yay!
Question of the Day:
Are you going to vote tonight?
I never got around to early voting, so I will be going tonight. Unfortunately, my roommate’s and my opposite votes are going to cancel each other out… we jokingly thought about just staying home!
Link of the Day:
Well I tried your recipe and after a long time of gathering the ingredients and waiting for that special moment, I finally made them. I was very pleased. The taste was fabulous. I would probably use this recipe for no-bakes rather than say, cookies, as the cacao butter melted into my cookies and made them extra ‘buttery’ rather than keeping that solid chip effect I was after. Maybe those big conglomerate chocolate chip cookie companies know a thing or two about having your chip and eating it in a cookie too!
Here’s some magic why adding liquids to cocoa butter will never work – butter (even cocoa) is hydrophobic which ultimately means you won’t be able to get the chocolaty texture 🙂 Where can I get vegan milk powder? I’ve been looking all over the internet and no success 🙁
do you think coconut milk powder would work? I’m hoping it would be the same principal as replacing the milk powder with rice milk powder or soy milk powder. Plus, coconut milk is pretty creamy normally.
I can’t have grains nor nuts since I’m on the AIP diet to keep my autoimmune disease in remission and I’m dying for something white chocolate
I am DESPERATE to figure out where you got that hexagon type mold for the chocolate chips. I cannot find it anywhere. I really really want one. lol. I’ve searched the internet, all I keep finding are huge hexagon ice cube molds and baking molds, but not these tiny cute ones. Help?
Hobby Lobby 🙂
thank you so much for this! I’m simultaneously quitting caffeine AND refined sugar so I’ve been trying to find a way to get my chocolate fix!
Been looking for a white chocolate recipe for ever! I just tried it. Used protein powder, and sunflower butter. But after mixing, it was really dry. Could it be the powdered sugar? I stuck it back into the microwave and hoped for the best. Not sure if it’s supposed to be like that. This IS my first time using coconut butter so I’m not sure what I did wrong. Help!
Hi! I was wondering if these could be melted and put into like a vegan cheesecake to make it a white chocolate cheesecake? Great recipes btw!! 😀
How much white chocolate does this make? It sounds like it just makes ¼ cup, which isn’t very much. I’m trying to figure out how much to multiply the recipe by and knowing how much it makes would be very helpful. Thanks in advance for your help, Katie! And thank you very much for the recipe! I’ve been dying for white chocolate.
I thank you for this and I can’t wait to try it. My son as severe food allergies and I make a lot of vegan food because of it. I’ve never been able to even find a white vegan chocolate that wasn’t contaminated with peanuts. Did anybody on here actually taste the recipe ?
These look so good! Where can I get a mould like this?! X