Vegan White Chocolate
Vegan white chocolate, creamy, smooth, and sweet. Additive-free, it's one of my favorite snacks and requires 5 ingredients and 15 minutes!
Servings: 32
Calories: 60kcal
Ingredients
- 1 cup cocoa butter chopped
- ¼ cup coconut oil melted
- 2 teaspoon vanilla extract
- ¾ cup powdered sugar
- ¼ cup soy milk powder any plant milk powder will do
Instructions
- 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.
Notes
- This recipe yields 2 white chocolate barks.
- 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, vegan mug cake, and vegan chocolate cake.
Nutrition
Serving: 1serving | Calories: 60kcal | Carbohydrates: 2.9g | Protein: 0.1g | Fat: 5.5g | Saturated Fat: 3.7g | Sodium: 1mg | Sugar: 2.9g
