Learn how to make vegan white chocolate at home in minutes with just 5 ingredients! Creamy, buttery, smooth and rich.
Before I went vegan over 10 years ago, I was the white chocolate queen. White chocolate mochas, white chocolate chip cookies, cookies and cream candy bars; you get the idea. I preferred white chocolate over milk or dark, but I had to give up the obsession when I stopped consuming dairy.
There are a few brands of dairy free white chocolate chips out there, but I’ve never tried them. They are expensive and hard to find, I don’t think I’ve ever seen them in a real store. So I’ve been on a mission to make my own at home. And you know what? It’s pretty dang easy and SO tasty.
The first several batches I made tasted great but they were rather grainy in texture, but I finally found the easiest solution that I’ll share with you. Then you can have super creamy, smooth vegan white chocolate, too!
Ingredients you need
- Cacao butter – This stuff is magic and it smells SO GOOD. It’s essential for making white chocolate, and can not be substituted. It’s easy enough to order online if you can’t find it in a store, and one bag will last you a very long time, probably six recipes worth of white chocolate. It’s actually the fat separated from a cocoa bean.
- Vegetable shortening – Since cacao butter is rather rich, adding some shortening helps tame this a bit, plus it’s more stable at room temperature than coconut oil, which you could use instead, but it will melt quicker and won’t hold up well in cookies.
- Powdered sugar – For sweetening our white chocolate, of course. It also helps stabilize the chocolate. I haven’t tested it with any other sweetener, so substitute at your own risk.
- Coconut milk powder – This is your main stabilizer. Rice milk powder works as well, but I used coconut.
- Vanilla extract – Use quality pure vanilla extract for the best taste.
- Salt – Just a tiny pinch, optional.
How to make vegan white chocolate
(This is an overview with photos, scroll down for the complete, printable recipe.)
- If you have a double broiler, use it. If you’re like me and don’t have one, place a heat safe bowl over a small-medium sized pot with a few inches of simmering water. Add the cacao butter and shortening to the bowl.
- Let it melt, stirring frequently. This usually takes about 10 minutes.
- Once melted, add the powdered sugar, coconut milk powder, vanilla and a tiny pinch of salt, if using. Whisk until fairly smooth, about 2 minutes.
- Transfer the white chocolate to a blender and blend for a few minutes to make it very smooth. The coconut milk powder is rather grainy, plus blending will smooth out any chunks from the powdered sugar. Pour into chocolate molds (you could also use a small pan, or muffin trays perhaps with liners). Place in the refrigerator or freezer to harden, which only takes about 30 minutes.
Remove from the molds and store in a covered container in the refrigerator (or freezer). You will get about 3 large chocolate bars, or several smaller, it just depends on your chocolate molds.
- Cookies and Cream – Stir in a little bit of crushed oreo cookie crumbs for cookies and cream candy bars.
- Fruity – Fold in a little crushed freeze dried raspberries or strawberries.
- Peppermint – Instead of vanilla, use peppermint extract for peppermint white chocolate. Or some candy cane pieces, chopped small.
- Nutty – Add some chopped nuts, like hazelnuts, almonds, etc.
Tips for using in recipes
- You can chop up the white chocolate into chunks and use in cookies, but for best results chop into chunks, freeze for 15-20 minutes, then fold into cookie dough and bake immediately. This will help them not melt while they bake.
- If you find they are melting in a recipe, simply bake the cookies, then while still warm stick chunks on top of the cookies instead of baking in the oven. How stable it is in baking largely depends on the brand of cacao butter you use.
- White Hot Chocolate – I haven’t tested it yet, but I think you could make my Vegan Hot Chocolate but omit the cocoa powder and use white chocolate chunks instead of dark for a delicious warm beverage.
Vegan White Chocolate
- If your cacao butter comes in large chunks, chop them a bit smaller so they will melt more quickly.
- In a heat safe bowl, add the cacao butter and shortening. Place the bowl on top of a small-medium sized pot with a few inches of simmering water. Make sure the bowl is not touching the water. Let it melt, stirring frequently. This will take about 10 minutes, and it will look like oil.
- Now add the powdered sugar, powdered coconut milk, vanilla and a tiny pinch of salt. Whisk until fairly smooth, about 2 minutes.
- Carefully, using hot pads, transfer the mixture to a blender and blend for 1-2 minutes until smooth. Pour into chocolate molds (I used these silicone molds). TIP! Place the molds on a flat surface like a baking sheet and move very carefully so they liquid chocolate doesn't spill out before it has a chance to harden.
- Refrigerate until solid, about 30 minutes. You can also stick them in the freezer to speed this up. Enjoy! Store white chocolate in a covered container in the refrigerator or freezer.
- If you prefer, you can substitute coconut oil for the vegetable shortening, but just know your white chocolate will melt faster at room temperature, and will likely melt into baked goods.
- Use another sweetener at your own risk, as I haven't tried anything but powdered sugar!
- Variations: Oreo cookie crumbs for cookies and cream, freeze dried raspberries or strawberries, chopped nuts, peppermint extract and/or chopped candy cane pieces.