Description
This Easy Homemade Vegan White Chocolate recipe creates creamy, rich, and luscious white chocolate using natural ingredients like cacao butter, coconut butter, and cashew butter. Perfectly sweetened with powdered sugar and infused with real vanilla, it’s a dairy-free, vegan alternative that melts smoothly and sets beautifully. Optional toppings like chopped pistachios or freeze-dried raspberries add a delightful crunch and tartness, making this treat ideal for snacking or gifting.
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
Optional Toppings
- Chopped pistachios
- Freeze-dried raspberries
Instructions
- Prepare molds and vanilla: Lay silicone molds on trays for easy transfer to the fridge. Cut the vanilla pod in half and scrape out seeds with the back of a knife; set seeds aside and discard or save the pod for other uses.
- Melt the butters: Combine cacao butter, coconut butter, and cashew butter in a large heat-resistant bowl. Place the bowl over a saucepan with simmering water (bain-marie), ensuring the water doesn’t touch the bowl. Gently melt the butters, whisking continuously until smooth and fully melted. Avoid any water splashes into the bowl to prevent the chocolate from seizing.
- Add sugar and flavorings: Remove the bowl from heat. Whisk in the powdered sugar until fully incorporated. Add vanilla seeds and sea salt, whisking again to evenly distribute all ingredients.
- Pour and chill: Divide the melted chocolate mixture evenly into the silicone molds. If using, sprinkle chopped pistachios or freeze-dried raspberries on top before chilling.
- Set and store: Refrigerate the molds for at least 20 minutes until the chocolate is firm. Once set, carefully remove the white chocolate bars from the molds, wrap them in baking paper, and store in an airtight container in the fridge for up to 2 weeks.
Notes
- Ensure no water gets into the chocolate mixture while melting to avoid seizing.
- You can replace cashew butter with almond butter for a different nutty flavor.
- Store finished white chocolate in the refrigerator to maintain firmness.
- Vanilla pod can also be infused into sugar or cream for other baking uses.
- Feel free to add other toppings like shredded coconut or chopped dried fruits.
