Learn how to make dairy free white chocolate from scratch. No special tools needed to make this vegan white chocolate. You can turn this recipe into bars or chunks easily.
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As a long time vegan, I know how hard it can be to find white chocolate, ESPECIALLY, it you don’t live in a populated area with speciality stores like Whole Foods or Sprouts.
I knew that I wanted to solve the problem of creating white chocolate that’s vegan for people so you too can make our Vegan White Chocolate Raspberry Sweet Rolls, Vegan White Chocolate Peanut Butter Cups, or our Vegan White Chocolate Macadamia Cookies.
We’ve made this at least a dozen times to test in everything from shaping into bars, chips, and more and baking into some of our favorite treats.
This is not only easy to make, but easy to use and we know you’ll love it!
Why You’ll Love Homemade Vegan White Chocolate
Sometimes it is really hard to find things when you have a dietary restriction or dietary preference. If you are dairy free, then you know one of those things is dairy free white chocolate. More and more stores are starting to carry dairy free chocolates, especially the Enjoy Life brand semi-sweet, but dairy free white chocolate is elusive.
You can usually find something if you go to a speciality grocer like Whole Foods or Mom’s Organic, but most regular grocers haven’t started yet (of course there’s exceptions).
Sometimes it’s also just nice to make things from scratch. This allows you to control the ingredients, which is so important when you are dealing with an allergy or preference. This dairy free white chocolate contains just four ingredients and is:
- dairy free
- vegan
- top 8 free
- corn free
Vegan White Chocolate Ingredients
Dairy free white chocolate surprisingly doesn’t need that many ingredients. In order to make a vegan white chocolate you need:
- food grade cocoa butter
- powdered sugar (click link for corn free version we use)
- vanilla extract
- unrefined coconut oil
How to Make White Chocolate (Dairy Free & Vegan)
Being completely honest, this is one of the harder recipes that we are showcasing on our site. It took us a few attempts to really perfect this recipe and even once we did, it was finicky. One of the best things though is that it tastes and smalls absolutely divine once it is finished. You can use this recipe in any way that you would use another white chocolate.
- In order to make dairy free white chocolate, you first need to temper the chocolate. To do this, you need a bowl that can be heated and a small pot. The bowl needs to be able to sit on top of the pot without touching the water in the pot. The best thing to do is to have all your ingredients measured out and waiting.
- Add in 1 ½ cups of water to the small pot. Turn the heat on simmer. Place your bowl on the pot and add your cocoa butter and coconut oil. Start whisking the two around as it starts to melt. Once melted completely, add in the powdered sugar slowly, vigorously whisking the entire time. Once well combined and you can no longer see sugar particles, remove from heat and add in the vanilla, still whisking. At this point we chose to move to a mixer with a whisk attachment because the mixture needs to be really whisked at a fast pace to form the fatty chains that you need for white chocolate. Whisk on high for 5 minutes. The mixture will still be liquid form. This is okay.
- As quickly as you can, pour the mixture into your desired container. You can do molds, or any flat container to get a bar shape. If using silicone molds, the mixture can go right in. If using any other container, line it with wax paper prior to starting the heating process.
- Place in freezer immediately. The time it needs to stay in depends on the container that you placed it in. If the mixture is less than an inch, it should harden up within 2 hours. If it is more than that, add 2 hours for every half inch. In our opinion, it’s best to just let it sit for 24 hours.
Where can I buy dairy free white chocolate?
We get it. Sometimes you just need to get it pre-made. Whether you don’t have the time or tempering chocolate seems a little outside your cooking skills, you may just want to purchase dairy free white chocolate. Though, we do think that you should give it a try at some point, we do understand.
As stated above, dairy free white chocolate is one of those things that is a little hard to find still. Even Amazon doesn’t have a huge selection. If you are looking locally, you’re best bet is to check a local health food store, Whole Foods, Wegmans, or Mom’s Organic store. It’s always best to call ahead and ask if they carry it so you don’t waste a trip (or multiple trips) looking for your dairy free white chocolate. Here’s some vegan white chocolate or dairy free white chocolate brands for sale:
- Milkless Vegan White Chocolate Bars
- Pascha Vegan Rice Milk White Chocolate Bars
- Dee’s Best Vegan White Chocolate Chips
- King David Dairy Free White Chocolate Melting Bars
- King David Dairy Free White Chocolate Chips
- or King David Dairy Free White Chocolate Coins
🥳 Get the Full Recipe
Vegan White Chocolate (Dairy Free)
Ingredients
- 8 oz food grade cocoa butter
- ½ cup unrefined coconut oil
- 1 ⅓ cup powdered sugar
- 2 teaspoon vanilla extract
Instructions
- It’s best to have all your ingredients prepped before starting this recipe.
- Add in 1 ½ cups of water to a small pot. Turn the heat on simmer.
- Place a bowl on the pot that is large enough that it won’t touch the water.
- Add cocoa butter and coconut oil to the bowl. Start whisking the two around as it starts to melt.
- Once melted completely, add in the powdered sugar slowly, vigorously whisking the entire time.
- Once well combined and you can no longer see sugar particles, remove from heat and add in the vanilla, still whisking.
- Move to a mixer with a whisk attachment because the mixture needs to be really whisked at a fast pace to form the fatty chains that you need for white chocolate. Whisk on high for 5 minutes. The mixture will still be liquid form at this point.
- As quickly as you can, pour the mixture into your desired container. You can do molds, or any flat container to get a bar shape. If using silicone molds, the mixture can go right in. If using any other container, line it with wax paper prior to starting the heating process so it’s ready at this point.
- Place in freezer immediately.
- The time it needs to stay in depends on the container that you placed it in. If the mixture is less than an inch, it should harden up within 2 hours. If it is more than that, add 2 hours for every half inch. In our opinion, it’s best to just let it sit for 24 hours.
- Once frozen completely, chop or break into desired sizes. Use as needed. Can be store in fridge or freezer in air tight container for 3 months.
Notes
Nutrition
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Hi
Thank you for sharing.
I will definitely try this but would like to reduce the sugar amount, I tend to do in all recipes
I come across, I just find most baked goods (and stir bought vegan “chocolate” overly sweet.
Thanks
We can’t say that it will work