Description
This easy homemade vegan white chocolate recipe creates creamy, luscious white chocolate using cacao butter, coconut butter, and cashew butter. Flavored with vanilla seeds, powdered sugar, and sea salt, and optionally topped with chopped pistachios or freeze-dried raspberries, this recipe is a delightful dairy-free alternative that sets beautifully in silicone molds.
Ingredients
Scale
Chocolate Base
- 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
Toppings (Optional)
- Chopped pistachios
- Freeze-dried raspberries
Instructions
- Prepare Molds and Vanilla: Lay silicone molds on trays to make transferring to the fridge easier. Cut the vanilla pod in half lengthwise and scrape out the seeds using the back of a knife. Set the seeds aside for later use and discard or save the pod for other flavoring purposes.
- Melt Butters: Place the cacao butter, coconut butter, and cashew butter in a large heat-resistant bowl. Set this bowl over a saucepan with simmering water, making sure the water does not touch the bottom of the bowl. Melt the butters gently using a bain-marie method, whisking occasionally until all are fully melted and smooth. Take care to avoid any water splashing into the mixture to prevent it from seizing.
- Add Sugar and Flavoring: Remove the bowl from heat and add the powdered sugar to the melted butter mixture. Whisk thoroughly until the sugar is completely incorporated. Then add the scraped vanilla seeds and sea salt, whisking again to evenly distribute the flavor throughout the chocolate base.
- Pour and Chill: Evenly divide the chocolate mixture into the prepared silicone molds. If desired, sprinkle chopped pistachios or freeze-dried raspberries on top of the liquid chocolate to add texture and flavor. Place the molds into the refrigerator and chill for at least 20 minutes until the chocolate is fully set.
- Unmold and Store: Once solidified, carefully remove the white chocolate bars from the molds. Wrap each bar individually in baking paper and store them in an airtight container inside the refrigerator. The white chocolate can be kept fresh for up to 2 weeks this way.
Notes
- Use a silicone mold for easy removal and smoother edges.
- Ensure no water gets into the melted chocolate mixture to prevent it from seizing.
- You may substitute powdered sugar with a different sweetener if preferred, but it may affect texture and sweetness.
- Store the chocolate in the fridge to maintain its shape and freshness.
- Optional toppings add a nice crunch and flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan white chocolate, homemade white chocolate, dairy-free chocolate, cacao butter chocolate, vegan dessert, healthy white chocolate
