I have been working on a really good vegan white chocolate bar recipe for a while now. To be honest I underestimated the white chocolate challenge, I mean how difficult can it be to make dairyfree white chocolate? But whatever I tried, the consistency, texture or taste was just not satisfying enough for my taste. I went through a whole lot of recipes and some of themes call for soy milk powder which I couldn’t find in any store. I also wasn’t very keen on using soy in my chocolate so I kept searching for alternatives.
But in search for soy milk powder in my favorite Asian store I found my secret white chocolate ingredient: coconut milk powder which is being used to sub milk powder in the chocolate. This makes the chocolate more a lot more creamier and adds great taste. I do hope you have an Asian store somewhere close because this is where I got the coconut cream powder from (should be close to where the coconut milk and cream is). Brilliant stuff and perfect for dairyfree chocolate making.
I also found that you got to be careful with the sugar you use. I tried using maple syrup but ended up with a soggy soft chocolate which still tasted great though. As you can imagine I wasn’t very keen to use any white sugar so I decided to go for Erythritol which is a sugar replacer. If anyone has tried coconut sugar I would love to hear how that went. I didn’t try because I felt the brown color of the coconut sugar would leave me with a brownish chocolate.
For the chocolate bars I used a silicone mould which I really love and it’s super useful if you make chocolate bars more often. It adds that last bit of magic when making your very own chocolate which I find really satisfying.
Lots of recipe fails and tons of melted cocoa butter later I am so happy to present you with my vegan white chocolate recipe. This in itself might a bit boring but once you turn this usual white chocolate bar into a cookies n cream bar, things get pretty delicious!
Basic Recipe for 1 x 100g Bar of Vegan White Chocolate
- 50g cocoa butter (melted)
- 1 tbsp coconut milk powder (from the Asian store)
- 1 tbsp Erythritol (alternatively use icing sugar)
- pinch of salt
- 1/4 tsp ground vanilla
Add for Cookies N Cream Version:
- handful raw probiotic Goody bites by Biostyle
Melt the cocoa butter in a double boiler or microwave. Once melted, whisk in the coconut milk powder, salt, ground vanilla and Erythritol. Reheat the mixture in the microwave for another 20 seconds or leave on the flame for another minute stirring continiuosly until all ingredients have melted together. Let the mixture cool for 10 minutes, then pour into your chocolate bar moulds. Let the chocolate sit for at least 15 minutes before you start decorating with cookies, chocolate, dried fruit or coconut.