Description
This easy homemade vegan white chocolate recipe combines creamy cacao butter, coconut butter, and cashew butter with powdered sugar and real vanilla for a smooth, luscious treat. Molded into bars and optionally topped with chopped pistachios or freeze-dried raspberries, this delightful dairy-free alternative is perfect for snacking or gifting, and requires no baking—just gentle melting and chilling.
Ingredients
Scale
Main Ingredients
- 285 g cacao butter
- 80 g coconut butter (creamed coconut)
- 2 tablespoons cashew butter
- 80 g powdered sugar
- 1 vanilla pod
- ½ teaspoon sea salt
Optional Toppings
- Chopped pistachios
- Freeze-dried raspberries
Instructions
- Prepare the molds and vanilla: Lay silicone molds on trays for easy transfer to the fridge. Cut the vanilla pod in half and scrape out the seeds using the back of a knife. Set the seeds aside for the recipe and discard or repurpose the pod.
- Melt the butters: In a large heatproof bowl, combine cacao butter, coconut butter, and cashew butter. Set the bowl over a saucepan with simmering water (bain-marie), ensuring the water does not touch the bowl. Gently melt the ingredients while stirring until smooth and fully combined. Avoid water splashing into the mixture to prevent seizing.
- Add sugar, vanilla, and salt: Remove the bowl from the heat. Whisk in powdered sugar thoroughly until completely incorporated. Stir in the vanilla seeds and sea salt, mixing evenly throughout the chocolate base.
- Pour into molds and add toppings: Carefully divide the melted chocolate mixture into the silicone molds. If using, sprinkle chopped pistachios or freeze-dried raspberries on top of the chocolate bars in the molds.
- Chill and store: Refrigerate the filled molds for at least 20 minutes to allow the chocolate to set. Once firm, pop the bars out of the molds, wrap each in baking paper, and store them in an airtight container in the fridge for up to 2 weeks.
Notes
- Ensure no water gets into the melting chocolate mixture to prevent it from seizing.
- Use silicone molds for easy removal of the bars after setting.
- The vanilla pod can be saved to flavor other recipes like custards or syrups.
- For added texture and flavor, try different nuts or dried fruits as toppings.
- Store the finished chocolate bars in the refrigerator to maintain firmness and freshness.
