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How to make Vegan White Chocolate

Learn how to make homemade Vegan White Chocolate. This recipe is vegan, dairy-free, gluten-free and wheat free! The perfect chocolate for all to enjoy!

I love white chocolate. It’s definitely my favourite flavour of chocolate to enjoy, especially if i’m craving something sweet. The creamy texture along with the sweet vanilla is simply delicious!

Back when I first started my vegan diet and transitioning onto vegan sweet treats, it was very hard to find a tasty vegan white chocolate in supermarkets and on online stores, so I decided to make my own!

This recipe features easy to find ingredients such as icing sugar and vanilla extract, along with cocoa butter.

Looking for more white chocolate inspired recipes? Look no further:

What is Cocoa Butter:

Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. Cocoa butter has a cocoa flavour and aroma.- Wikipedia

I was so excited when I saw Ocado was selling cocoa butter. I picked up the brand /’Choc Chick cocoa Butter’. As of 2022, you can pick up cocoa butter drops and shards (available from a lot of online stores).

I love the flavour of white chocolate, and this chocolate is deliciously grated over desserts or even melted and drizzled over Ice-cream/to dip in your favourite fruits! If you love white chocolate as much as I do, i think you’ll love learning how to make vegan white chocolate!

up close photo of shards of white chocolate
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up close photo of shards of white chocolate

How to make Vegan White Chocolate


Description

Learn how to make Vegan White Chocolate at home!


Ingredients

Units Scale
  • 430g of cocoa butter
  • 120g of icing sugar
  • 1 & 1/2 teaspoons of vanilla extract
  • 160g of solid coconut oil

Instructions

Method

  1. Pour some boiling water into the small saucepan and heat.
  2. Place a bowl on top creating a bain-marie and add in the cocoa butter.
  3. Allow the cocoa butter to melt fully, then add in the coconut oil.  Make sure to keep the mixture moving using a metal whisk or fork. If you use a wooden spoon, this will apply moisture & you’ll have to start again!
  4. Once both ingredients have fully melted, turn off the heat and add in the vanilla & sugar.
  5. Using an electric whisk, whizz up the ingredients until fully combined & smooth.
  6. Carefully pour the chocolate into a lined tray or tin, cover with cling film and place into the freezer. The chocolate will take around 2 hours to set!
  7. Make sure you keep the chocolate in the fridge, and it does have a tendency to melt if left out!
  8. Once fully solid, remove from the freezer and enjoy immediately.
  9. Keep stored in the Fridge in a sealed container.
  • Method: Baking

Keywords: vegan white chocolate, white chocolate, how to make vegan white chocolate

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11 Comments

  1. Nicole Osborne
    June 26, 2016 / 4:53 pm

    Oh wow, I didn't think making vegan white chocolate would be as easy as this! I've only ever made dark chocolate using cacao powder, which I love. I do miss white chocolate sometimes so it's good to know making a vegan one is so easy 🙂
    Nicole xxx
    gingerkitchen.co.uk

    • Anonymous
      February 5, 2018 / 12:27 am

      Wow that's cool. Wondering if we mix this recipe and the dark chocolate one we get z creamy milk chocolate

  2. Maxi
    December 18, 2017 / 10:30 am

    Good morning. I'm from Argentina. I wanted to know how many grams are approximately 3/4 cups of cocoa butter? Thanks.

  3. Unknown
    February 2, 2018 / 9:21 pm

    Thank you for submitting this recipe. Sometimes I find recipes that call for vegan white chocolate and I have yet to find such a thing in the stores. (It never occurred to me that I could make vegan white chocolate.) Incidentally, most "white chocolate" is not chocolate at all. Most white chocolate is just fat and sugar. Your recipe uses cocoa butter — the real deal! Outstanding. Really.

  4. Ren
    February 23, 2018 / 8:50 pm

    Can this chocolate be tempered in order to store at room temperature? Thanks!

  5. Anonymous
    April 17, 2018 / 11:52 am

    Since you have to keep the chocolate in the fridge so it doesn’t melt, can this recipe be use for making chocolate cover items that usually can stay at room temperature?

    • Ilze Gordon
      June 11, 2018 / 1:25 am

      I haven't tried the recipe yet, but since both cocoa butter and coconut oil are solid (and very hard)
      at room temperature, I don't see why the two combined should melt at room temperature unless you are in a very hot climate.

  6. Unknown
    September 27, 2018 / 7:40 am

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  7. mai anh van
    September 28, 2018 / 2:58 am

    This comment has been removed by a blog administrator.

  8. Chris
    December 1, 2018 / 3:47 am

    Hi Holly,

    I tried to make this recipe and it didn't work out. What have I done wrong?

    I melted the cocoa butter, added the coconut oil, whisked the two together then added the remaining ingredients and whisked until they appeared mixed. Poured into a pan lined with parchment paper, covered with cling wrap and put it in the freezer. Took it out and the sugar and vanilla had "sunk" to the bottom, ie separated from the the coconut oil and coconut butter which remained at the top. I removed it from the pan and could literally just scrape off the icing sugar/vanilla mixture…

    • Ellen's Edible Journey
      February 7, 2020 / 8:17 pm

      Hi, was just reading through the comments and didn't see an answer to your question. I haven't made this recipe yet, but having worked with cocoa butter in various capacities I would try beating a little longer after you have added the sugar and vanilla. If it is still too liquidy when you chill it, these will sink as you found. If you can get it to where it is starting to turn white again and is thick, but still pourable to get it into the pan to chill, this should work. Hope this helps!

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