Name: Easy Homemade Vegan White Chocolate Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vegan
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; Chopped pistachios; Freeze-dried raspberries

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Introduction

This easy homemade vegan white chocolate is rich, creamy, and delightfully flavorful. Made with simple plant-based ingredients like cacao butter and cashew butter, it’s perfect for anyone craving a dairy-free treat. Plus, you can customize it with your favorite toppings for added texture and taste.

The image shows several white chocolate bars placed on a white marbled surface. Each bar has a smooth, creamy white base with different toppings. One bar has whole hazelnuts evenly spaced on top, another is topped with crushed pistachios scattered across its surface, and a third bar is decorated with small pieces of red dried fruit arranged on one half. The bars are rectangular with clean lines and slightly glossy texture. The light highlights the creamy texture and colorful toppings clearly. Photo taken with an iphone --ar 4:5 --v 7

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
Chopped pistachios (optional)
Freeze-dried raspberries (optional)

Instructions

Step 1: Lay silicone molds on trays to make it easy to transfer them to the fridge. Cut the vanilla pod in half and scrape out the seeds with the back of a knife. Set the seeds aside for later and discard or save the pod for other uses.
Step 2: Place the cacao butter, coconut butter, and cashew butter in a large heat-resistant bowl. Set the bowl over a saucepan with simmering water, making sure the water doesn’t touch the bowl. Melt the butters gently using a bain-marie method, whisking until smooth and fully melted. Avoid any water splashing into the mixture.
Step 3: Remove the bowl from the heat. Whisk in the powdered sugar until completely combined. Then add the vanilla seeds and sea salt, whisking again until evenly mixed.
Step 4: Pour the chocolate mixture evenly into the prepared molds. If you like, sprinkle chopped pistachios or freeze-dried raspberries on top while the chocolate is still liquid.
Step 5: Place the molds in the refrigerator and chill for at least 20 minutes, or until the chocolate has fully set.
Step 6: Carefully unmold the chocolate bars once solid. Wrap them individually in baking paper and store in an airtight container in the fridge.

Tips & Variations

For a smoother texture, sift the powdered sugar before adding it to avoid lumps.
Try adding a pinch of cinnamon or cardamom for a warm spice twist.
Use almond or sunflower seed butter as alternatives to cashew butter depending on your preference.
Add chopped dried fruit or shredded coconut on top for extra flavor and texture.

Storage

Store the vegan white chocolate bars wrapped in baking paper inside an airtight container in the refrigerator. They will keep fresh for up to 2 weeks. To enjoy, let them sit at room temperature for a few minutes before eating to soften slightly. Avoid storing at room temperature for too long as the chocolate may melt.

How to Serve

The image shows several white chocolate bars arranged on a white marbled surface. Each bar is divided into small squares with a smooth, creamy texture. One bar is topped with whole hazelnuts, another is covered with chopped pistachios, and a third has dried rose petals scattered over the top. The simple design of the chocolate bars highlights the different toppings and textures clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of powdered sugar?

Powdered sugar dissolves better and creates a smoother texture, but you can use finely ground regular sugar. Just be sure to whisk thoroughly to prevent graininess.

Is it necessary to use a bain-marie for melting?

Yes, gently melting the butters over simmering water helps prevent overheating and keeps the mixture smooth without burning or seizing. Avoid direct heat for best results.