- 1 cup cocoa butter (120 g), chopped
- ¼ cup coconut oil (60 ml), melted
- 2 tsp vanilla extract
- ¾ cup powdered sugar (90 g)
- ¼ cup soy milk powder (46 g), any plant milk powder will do
- Add the cocoa butter to a heat-safe bowl. Set aside.
- Incorporate a couple of inches of water (about 5 cm) into a saucepan and bring to a boil. Then place the bowl on top to create a double boiler.
- Let the cacao butter melt gently over medium heat.
- Once it’s melted, remove from the heat, add all the remaining ingredients, and stir until well combined.
- Carefully pour the vegan white chocolate mixture into a silicone chocolate mold (I used 2 of them). You could also use a lined cupcake or muffin tray, or anything you have on hand.
- Transfer to the fridge or freezer and allow the vegan chocolate to set.
- Enjoy your vegan white chocolate straight from the fridge or at room temperature.
- Keep the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
- This vegan white chocolate recipe will work with any kind of syrup, but agave syrup is the best one to substitute maple syrup.
- Feel free to add other ingredients to your vegan chocolate, such as chopped nuts, chopped dried fruits, or a pinch of salt.
- Prep time doesn’t include the time you need to keep the vegan white chocolate in the fridge or freezer to set.
- If you’re looking for more vegan chocolate recipes, feel free to try these ones: vegan chocolate, vegan chocolate chip cookies, white hot chocolate, vegan mug cake, and vegan chocolate cake.
- Serving Size: 1/16 of one vegan white chocolate bark
- Calories: 60
- Sugar: 2.9 g
- Sodium: 1 mg
- Fat: 5.5 g
- Saturated Fat: 3.7 g
- Carbohydrates: 2.9 g
- Protein: 0.1 g