Vegan White Chocolate

5 from 13 votes

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.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 106kcal

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.