Vegan White Chocolate Bliss
A creamy, dairy-free white chocolate made at home using cocoa butter and plant-based milk powder — perfect for indulgent vegan treats.
Equipment
- Double boiler or heat-proof bowl over saucepan
- Chocolate mould or lined baking dish
- Spatula
Ingredients
Base Ingredients
- 1 cup cocoa butter, melted
- 1 cup powdered sugar, sifted
- ½ cup almond milk powder
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Gently melt the cocoa butter using a double boiler (bowl over simmering water), stirring until fully melted.
- Remove from heat and whisk in the powdered sugar, almond milk powder, vanilla extract and salt until mixture is smooth and well combined.
- Pour the mixture into a mould (or lined baking dish) and tap gently to remove bubbles.
- Refrigerate (or freeze) until fully set — about 1–2 hours (or longer in a thicker mould).
- Once firm, remove from mould, slice or break into pieces and enjoy. Store in a cool, dry place or refrigerate for best texture.
Notes
Use food-grade cocoa butter and ensure all equipment and moulds are completely dry (moisture will cause the chocolate to seize). Adjust sweetness by varying the powdered sugar amount. Store the finished white chocolate in an airtight container in a cool place. :contentReference[oaicite:0]{index=0}