This vegan white chocolate is so smooth and creamy you’ll totally fall in love with it. With only 6-ingredients it’s also a breeze to make.
It can be hard to get hold of vegan white chocolate, so if this is something you’ve been missing then you are going to love this recipe.
It’s a super simple recipe that tastes totally divine.
How To Make Vegan White Chocolate
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
The main ingredient is cacao butter. You start off by adding chopped cacao butter to a double boiler or a heat safe bowl and place it above a pot with a couple of inches of water in it, making sure that the bowl is not touching the water. This creates a homemade double boiler.
Let the cacao butter melt gently over the hot water. As soon as it starts melting, stir it gently and keep stirring until melted.
Stir in cashew butter, powdered sugar, rice milk powder, salt and vanilla extract and whisk it all until smooth.
Pour it into a jug with an easy pour spout and from there pour it out into molds and then place into the freezer to set.
They set really quickly (around 15-20 minutes or so) and after they’re set you can pop them out of the molds and store them in the fridge.
Pro Tips for The Best Vegan White Chocolate
Chop the cacao butter up into small pieces before melting it, it will melt much faster and more evenly.
Melt the cacao butter over a homemade double boiler. Place it into a heat safe bowl and place that above a pot with a couple of inches of water in it, making sure that the bowl is not touching the water. Then put on the heat, and as the water boils, it will heat the bowl, gently melting your cacao butter.
I must confess I did try this in the microwave, the issue is though that as I added the other ingredients and the melted cacao butter cooled down, it became harder to mix and I had to microwave it again. Whereas if you do it with the double boiler method, you can add your ingredients in to the dish while it’s still being heated by the water below, making it all mix in really easily.
Sift the powdered sugar. Powdered sugar can get quite lumpy and that does not work here at all, whereas if it’s sifted, it mixes in smoothly and perfectly.
Storing and Freezing
Keep it stored in the fridge and enjoy anytime you want a sweet treat. They will last perfectly in the fridge for a couple of weeks.
If you want to keep them longer then keep them stored in the freezer.
More Delicious Vegan Desserts
- Vegan Twix
- Vegan Millionaire Shortbread
- Vegan Toffee
- Vegan Snickers
- Vegan Bounty Bars
- Vegan Peanut Butter Cups
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan White Chocolate
- Add the chopped cacao butter to a heat safe bowl and place it above a pot with a couple of inches of water in it, making sure that the bowl is not touching the water. This creates a homemade double boiler.
- Let the cacao butter melt gently over the hot water. As soon as it starts melting, stir it gently and keep stirring until melted.
- Then add in the cashew butter, sifted powdered sugar, rice milk powder, salt and clear vanilla extract and whisk in. Do this all while the bowl is still over the hot water, so that the mixture stays hot and everything mixes in easily.
- Pour the liquid chocolate into a jug for easy pouring and carefully pour from the jug into chocolate molds. I used two chocolate molds of different sizes, both were heart shaped, but one was quite deep and the other quite shallow.
- Place the molds into the freezer for 15-20 minutes until set and then pop them out of the molds. Keep stored in the fridge where they stay good for a couple of weeks, or store them in the freezer if you want them to stay fresh for even longer.
- Clear Vanilla: The reason for the clear vanilla extract is to keep the chocolate as white as possible. If you can’t find it, you can use regular, but your chocolate will have a darker color.
- Cupcake liners: If you have more chocolate than molds then place the excess into cupcake liners, this also works great. You can also do this if you don’t have any silicon molds at all. Just line a cupcake tray with 12 cupcake liners and divide the chocolate mix between all 12 liners and then place into the freezer for 15-20 mins to set.
- Prep time is just for hands on time and does not include time spent setting.