3 Ingredient Vegan White Chocolate
Makes 200g of smooth, creamy, and delicious 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!