Vegan White Chocolate

Don't worry, ads are not going to appear on your printed document!

5 from 7 votes

Scan this to go to the updated recipe!

www.theconsciousplantkitchen.com

An easy homemade Vegan White Chocolate recipe made with a few wholesome ingredients in 10 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-white-chocolate/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: servings (2 squares each)

Calories: 22kcal

Author: Carine Claudepierre

Equipment

Ingredients

2 oz Raw Cocoa Butter
2 tablespoons Melted Vegan Butter (Unsalted) or refined coconut oil
2-3 tablespoons Maple Syrup
2 teaspoons Cashew Butter
½ teaspoon Vanilla Extract

Instructions

First, prepare a chocolate silicone tab mold, place it on a wooden board. Set aside.
In a small saucepan, add cocoa butter and vegan butter. If using coconut oil, use refined coconut oil to avoid the coconut flavor.
Bring over medium/low heat and occasionally stir until melted. The mixture will be really thin and yellow.
Keep the saucepan over low heat, and stir in cashew butter until melted.
Finally, stir in maple syrup and vanilla extract.
Turn off the heat and let the mixture cool down slightly before pouring it on the mold.
Pop the mold in the freezer for 10-12 minutes until the chocolate bar is hard and set.

Storage

Store in the fridge or in the freezer for an ultra-crunchy bar. The chocolate melts fast under 85°F (30°C).

Nutrition