If you have ever looked at the price of vegan white chocolate and thought there has to be an easier way, this one is for you. This 3-ingredient vegan white chocolate is creamy, smooth, and has that proper snap you want from real chocolate, without any dairy, fillers, or hard-to-find ingredients.
It comes together quickly, stores beautifully at room temperature, and is perfect for making simple bars, coating treats, or adding to toddler friendly snacks when you want something a little special. I love this recipe because it uses simple ingredients, is easy to scale up, and gives you full control over sweetness and flavour. Once you make it once, you will never go back to store bought.
3 Ingredient Vegan White Chocolate
Ingredients
- 100 g cacao butter (pure food-grade)
- 70 g coconut milk powder (sifted)
- 40 g icing sugar (sifted)
- 1 tsp vanilla bean paste (Optional - if you’re using vanilla, do NOT use extract as it contains water/alcohol which wil split the chocolate. Use only vanilla bean paste or powder.)
Instructions
- Add the cacao butter to a heatproof jug or bowl, & place over a pot of simmering water on the stove (the bottom of the jug shouldn’t touch the water). Heat gently & slowly until fully melted ~ 5 mins. If the cacao butter starts to thicken while mixing you can briefly warm the jug over warm water just don’t overheat as that can make it split & go grainy.
- Remove from the heat. Whisk in the icing sugar first, stirring well until smooth & dissolved.
- Slowly whisk in the coconut milk powder, a little at a time to avoid any lumps, until fully combined & smooth
- If using vanilla, stir in the bean paste or powder now along with a tiny pinch of salt
- Optional if it feels grainy: Use a stick blender once everything is mixed for a silky finish.
- Pour into silicone molds or a lined tray & tap gently to remove air bubbles. You can use this as bars & add whatever fillings you like. If you’re using to coat things, do this now before setting.
- Allow to cool to room temp for 30 mins, then set in the fridge for 1 hour until firm, then pop out & enjoy!
Storage
Store in an airtight container at room temp for up to 2 weeks, in the fridge for 1 month, or freeze for up to 3 monthsNotes
Nutrition - Per Serving
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