White Chocolate Chips (Dairy, Sugar, and Soy-Free)

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Homemade White Chocolate Chips Recipe - dairy free, sugar free, and soy free!

White Chocolate Chips.

There’s something about those white chunks of creaminess that attracts me for some reason.

Now, I know that there are some of you who think that chocolate isn’t chocolate unless it’s well–brown.

But I like chocolate both ways – white and dark.

I’ve been wanting to develop a Homemade White Chocolate Chip recipe ever since I made my Homemade Chocolate / Carob Chips, which was such a long time ago.

It’s been one of those things in the back of my mind that I just never really got to.

There are so many things that I am trying to deal with at once. My marriage, kiddos, homeschooling, working on our health issues, blogging about health issues, and we are pretty involved at church and in our community.

So sometimes I don’t get to what I plan as early as I would like. Maybe you all can empathize?

Anyway, back to the White Chocolate. I finally bought a big hunk of cocoa butter (believe me–you don’t want to know how big) so that I could try to make a successful White Chocolate Chip recipe without worrying about running out.

And did I make a lot. It took me at least 15 batches before we had a winner. It was like White Chocolate Fest in our house :).

White Chocolate Chips. Dairy, Sugar, and Soy-Free. And oh-so-yummy! But here it is. White Chocolate Chip success. White Chocolate Chips 3 Wmk

(NOTE:  Links in this post to other sites are affiliate links. If you make a purchase after clicking through, I might make a commission and I so appreciate your support of my blog. Please read my full disclaimer.)

By the way, to tell you how good these are, my kiddos and husband (he does NOT like white chocolate, by the way), ate up this version in just one day.

I think the vanilla bean scrapings add something really special to the flavor.

Ways to Use White Chocolate Chips:

- Baked in Cookies (like these Chocolate Chunk Macadamia Coconut Cookies – Grain Free and Vegan)
- Baked in Bars
- Sprinkled on or blended into ice cream (like this Chocolate Almond Chip Coconut Milk Ice Cream)
- mixed in a trail mix
- Gently melt and drizzle on a cookie or dessert, like these No-Bake Coconut Delights (or just use them as a drizzle after blending all of the ingredients together–no need to solidify them first
- or eat them on their own, which is what happened for all-ahem-15 batches or so that I tried.

And now, for the big question–

Where to Buy Cocoa Butter

There are several sources I can recommend at this time and I am working on another one.

1.  Green Polka Dot Box – high-quality, organic and non-GMO online shopping.  They have Divine Organics, which is top-notch quality.
2.  Amazon.  This brand is about the most reasonably-priced organic cocoa butter I have seen in small quantities. And the reviews are great. Too bad they didn’t have this when I bought my stash :).

How to Use Stevia (I need to write a blog post about this.)

For stevia measuring, 1 scoop is 1/32 of a teaspoon.  I know–that’s really small!

I use these measuring spoons for simple scooping. The second to the smallest is the scoop you need for stevia.

Norpro Mini Measuring Spoons
Oh, and if you wonder why I use “funky” sweeteners like xylitol, erythritol, and stevia, please read What is Candida? And the Beginning of My Sugar-Free Life.

Do you like White Chocolate?

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  1. Linda S. says:

    I am so excited with the prospect of real white chocolate chips without sugar! My husband is a recently diagnosed diabetic and he has a pronounced sweet tooth. I can’t wait to treat him to these. Also… Hey, do you think I could use it in a mousse? There’s a white chocolate mousse that was on my “to do” list before the diagnosis, and maybe this would be closure. ;)

  2. Yum! I have some cocoa butter that I need to use.

  3. Victoria says:

    Technically, this isn’t sugar free.

    • Thanks for writing, Victoria, but what do you mean please?

      • Victoria says:

        I mean that it is refined sugar free, but not completely sugar free because it still contains stevia which is a sweetener. ;)

        • Stevia isn’t a sugar at all – it doesn’t raise glycemic levels and doesn’t feed candida. It is one of the most natural sugar alternatives you can find – if you have another suggestion, I am all ears, but believe me—cocoa butter w/o a sweetener tastes like candle wax–read my post :).

  4. Will be tryingthissoon….with coconut milk powder

  5. BTW, this is Trim Healthy Mama friendly. You should link up!

  6. Melissa says:

    Thanks for this recipe. I have been craving vegan white chocolate – haven’t had it in years! I just found cocoa butter locally and bought it… just a small bag, though, so I’ll adjust the recipe.

    I was wondering if it is possibe to use a liquid vanilla extract in place of the vanilla bean without compromising the end results. I do have vanilla bean powder, so maybe try with that first.

    Thanks again,
    Melissa

    • There is still vanilla extract in the recipe already w/ instructions as to how to increase it if you leave the bean out. Let me know if you still have questions :).

  7. Oh my goodness, I must buy those measuring spoons! :-D I love white chocolate, so I must also try this recipe. It’d be a good way to put my dust-gathering protein powder to use. :-)

    • They’re a HUGE help and not too much money! I was using the little plastic thingy spoon that first came in my first bottle of stevia extract but they kept breaking. The metal doesn’t :).

  8. Thank you so much – this was fabulous! I can totally do that…you know, in all my spare time but it looks so worth it. We shared this with our readers at homesteadlady.com

  9. Hi Adrienne! I simply love this recipe – pretty much drooling here… I’ve made my own carob/cocoa chips too and they were quite tasty so this white chocolate chip recipe is gonna happen! ;) Pinned. Thanks for sharing! By the by, I’m running a giveaway of my natural skincare products in celebration of launching my new website. Please stop by!

  10. I can’t wait to try this. Hooray for dairy-free recipes! Your ideas are the best!

  11. Amazing! And no sugar! I do have some baking Splenda in the pantry. I’ll have to try out the recipe. Thanks!

  12. I am pinning this. I am soy-sensitive and have been looking for an alternative. Thanks so much.

  13. YUM! Wish I could make some now :)

  14. GiGi Eats Celebrities says:

    OMG! I wish I could sample some of this right now!

  15. This looks so good! I actually prefer white chocolate over all the darker varieties. Pinning it!

  16. I can’t tell you how excited I am to try this recipe! We have a peanut, egg, dairy and soy allergy in the house…and the pre-packaged ones always have a disclaimer about cross-contamination with peanuts. I would settle for regular sugar in a recipe, but even nicer that it is sugar-free.

  17. Yay! A recipe for white chocolate!! I am in the other boat. I don’t have powdered sweeteners and can use honey. How much honey would I use instead of the powdered sweeteners? Would I just use your substitute sweeteners chart? Thanks for going to all the hard work so we can benefit from it. Your recipes are always awesome!
    Blessings,
    Gloria

  18. Debby Burke says:

    Hi Adrienne, I love your recipes!! Especially now that I am trying to go sugar free. Can these be made without the protein powder? What does the powder do in this recipe? I have to watch my pennies so just wondering if I can do without. Thanks!

  19. I made this recently and they were absolutely delicious! Here’s a tip I learned from somewhere I can’t quite remember: Blend the mixture with an immersion blender every half hour until it becomes opaque, then freeze or refrigerate to set. This will make sure it does not separate, if you had overheated your cocoa butter. It worked for me.

  20. Yum! This will be great for holiday baking! But…now that you’ve mastered this, can you please figure out butterscotch chips? :) Hubby misses oatmeal scotchies.

  21. Elizabeth says:

    Sounds awesome but we don’t use sugar substitutes. Did you try using honey or maple syrup? If those don’t work, will stevia work for all the sugar in the recipe? That comes from a plant right?

    • You can do any of those. Enjoy! Stevia does come from the stevia plant if you get the right kind there are no additives.

      • Elizabeth says:

        I might try some stevia then. I keep finding it in our allergy friendly recipes. Have you tried several brands? I would probably get a small bulk bag. It really needs to be pure since most fillers are gluten or soy. Any idea how I would compensate if I try honey since the recipe calls for powdered sugar and honey and maple syrup aren’t powdered? I do have powdered coconut palm sugar. Maybe I’ll try that too. But, I still need a little stevia right? Sounds delicious! I definitely want to make some! :) Thank you!

  22. I love White Chocolate, and was wondering if you have tried to use these in cookies yet? What were the results. I have a chocolate chip recipe that works with Chocolate chips, but I can’t have Chocolate. So, I’m hoping that I could replace the semi-sweet chocolate with your white chocolate. Thank you for your help. Have a Wonderful Christmas and a beautiful New years! :-)

  23. I love white chocolate..I will so have to try this! Thanks!

  24. NuStevia is refined sugar. Look,

    •This is a powder extract.
    •The 1 oz bottle contains only the nustevia extract
    •NuNaturals pure nustevia extract contains absolutely no calories.

    Don’t be fooled. It says it contains only the NuStevia extract, which is a brand name of a stevia extract, not the extract itself. And many sweeteners have no calories, doesn’t mean they are good for you, and notice they called it NuStevia extract again, not stevia extract. Best to find a stevia extract recipe that leaves you with the liquid form. And you’ll also be 100% sure you know what’s in it. That is after all what form it is in while in the plant, makes sense right?

    • I have talked to NuNaturals and they said they only use water to extract their stevia. I think it’s just their “name” for their stevia. But you can check w/ them if you like. I get your concerns but they are one of the more natural companies out there.

  25. I made these but rebelliously with icing sugar. Very yummy. Although they aren’t the best for baking, I made some cookies and these chips just melted away. Anyone else found this?

    • That shouldn’t be w/ cocoa butter. Is that what you used?

      • Yep! I halved your recipe, used organic cocoa butter, powdered sugar, vanilla pea protein powder and vanilla extract. Looked the same as your pic, tastes good but melted at 200C in my oven. the cookies were still ok, they are just very cocoa buttery and sweet!

        • Hmmm…not sure. I would think that would be one of the most stable fats.

        • cocoa butter needs tempering to be stable (get rid of loose low melting point crystals while keeping the stable crystals with high melting point), if you google chocolate temper or cocoa butter temper, you should get lots of info on how to do it. good luck.

  26. Unless my middle-school math is failing me, you could say the measurement of the stevia is just over 1/8 tsp or maybe say a heaping 1/8 tsp. 4/32 would be 1/8, so 5/32 would be just over the 1/8 measurement or just over a level 1/8. Just thought that might help some people if they don’t have an itty bitty measure.