Homemade Vegan White Chocolate Recipe | PLUS Low Carb Option That Actually Works!!

Follow along and watch our step-by-step video here: https://youtu.be/juXmCOKIq7w

Chocolate is usually made in a wet grinder/mill to get it super smooth and creamy (that’s what we do at our bakery), BUT you can make a decent version at home with your blender!! This recipe is for a dairy-free/vegan white chocolate bar (which uses coconut milk powder in place of regular milk powder), and it also lets you choose your sugar (here we’re using allulose for sugar-free version)!!

I’ve successfully made this using cane sugar, coconut sugar, and also allulose for a zero-sugar version.

INGREDIENTS:

30g Cocao butter (see NOTES*)

20g Sugar/coconut sugar/allulose (see NOTES**)

23g Milk powder (see NOTES***)

=73g bar (minus waste/yield; feel free to scale up & make a bigger batch, this makes enough for 1 bar in our silicon molds)

NOTES:

*Cocao Butter: You can also do this with coconut oil, but you’ll get a slightly different flavour & mouth-feel because of its lower melting point.

**Sugar: You want to blend you own sugar into a powder as powdered sugar contains cornstarch it may impact your finished chocolate bar. We do this by adding our sugar and our milk powder to a blender jar and pulse until finely ground. (Warning: I haven’t tried this with other sweeteners, and the bulking agents may mess with the final product. Allulose behaves very much like regular sugar, and even lets you temper your chocolate like regular chocolate).

***Milk Powder: Watch for maltodextrin in your coconut milk powder, they use it as a drying agent, and most maltodextrin is sourced from GMO corn. I like Yupik brand (from Montreal Canada) who uses tapioca sourced maltodextrin in their coconut milk powder. And if you don’t need your white choc to be vegan, go ahead and use regular milk powder here instead.

EQUIPMENT:

Double boiler or microwave

Blender

Mould or simply line a baking pan or tray with parchment

1. Start by melting your cocao butter over a double boiler or in a microwave safe bowl, microwaving in 30 sec increments until melted

2. Blend your sugar and coconut milk powder until powdered

3. Add the sugar/milk powder to the melted cocao butter and mix until smooth. Gently reheat if you find it getting thick.

4. From here, you can pour it into a mold or a parchment lined dish/tray and place in the fridge to set up,

5. OR you can temper your bar so it has “snap”. This is easier with a larger quantity (if you make a bigger batch). To temper, you want to heat the chocolate mixture to 45-50C, then let cool to 25-27C while occasionally stirring, then reheat to 28-29C (this can just be 5-15sec in microwave - be careful here, if you overshoot 29C, you have to start the process over, cooling and reheating. This process eliminates certain types of cocao butter crystals and encourages a specific crystal growth responsible for the higher melting point, and characteristic “snap”

6. Let set (you can pop it in the fridge to help set faster)

7. Remove from mold, and enjoy!

Properly tempered chocolate can be stored at room temp. If you skipped the tempering, or used coconut oil instead of cocao butter, store your chocolate in the fridge.

Have fun with it! Now you can play around and add fun mix-ins like cookie pieces to make Cookie & Cream chocolate bars, or pumpkin spice, or freeze dried strawberry powder (the possibilities are endless!), or skip ahead from step 3 and use your white chocolate to make some vegan white chocolate fudge or dairy-free 2-ingredient cake (if you eat eggs).

2-Ingredient Choc Cake: https://youtu.be/ZFdLTCbxlGM

2-Ingredient Vegan Fudge: https://youtu.be/vl88UQz7jGc

WARNING: since this doesn't contain additives that choc chips usually do to help them maintain their shape during baking, this won't hold up well if chopped and added to cookies as "chips", it will melt and almost disappear into your baked good.

Follow along and watch our step-by-step video here: https://youtu.be/juXmCOKIq7w

#vegan #dairyfree #refinedsugarfree #paleo #cleaneatingrecipe #healthier #healthyrecipe #whitechocolate #cocaobutter #keto #lowcarb #allulose

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4+ years ago I left my career in corporate pharma to open a gluten-free dairy-free paleo bakery to help others with autoimmune conditions & food restrictions. Come with us behind the scenes at our bakery, for gf/df recipes, product unboxings, and some visits to other bakeries.

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