I love making my own homemade substitutes for pantry staples, like my Homemade Chocolate Chips, Homemade Liquid Stevia Drops, Homemade Taco Seasoning, Easiest Coconut Milk, and Easy Homemade Ketchup. But a Homemade White Chocolate Chips Recipe had eluded me for quite some time.
There’s something about those white chunks of creaminess in White Chocolate 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 :).
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–
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White Chocolate Chips (Dairy, Sugar, and Soy-Free)
Makes approximately 3 1/2 cups of chunks
10 ounces cocoa butter
2/3 cup powdered sweetener of choice (I used powdered Sugar Substitute-Like Truvia®)
5 scoops (5/32 teaspoon) stevia extract powder (if not using, add an extra 10 Tablespoons sweetener. I use this stevia.)
5 tablespoons protein powder (optional. May use powdered milk alternatively. I use this Rice Protein Powder.)
1 vanilla bean (optional)
1 teaspoon vanilla extract (increase to 2-3 teaspoons if not using vanilla bean)
1/8 teaspoon salt
1. Melt cocoa butter over very low heat, or in the top of a double boiler.
2. Remove from heat. Ensure that the cocoa butter is no warmer than room temperature.
3. Add powdered sweetener, 2 Tablespoons at a time, stirring well to combine after each addition.
4. Add protein powder, if using, stirring well to combine after each addition.
5. Open vanilla bean, if using. Scrape the insides of the bean with a knife. Add scrapings and salt to melted cocoa butter mixture, stirring well to combine.
6. If necessary, pour mixture into a small bowl and process with an immersion blender. Alternatively, place in a blender and process at low to medium speed to combine.
7. Pour blended mixture into an 8×8 baking pan (really, any size will do) and let sit to cool. Alternatively, place in refrigerator or freezer to accelerate cooling.
8. Using a knife, gently break the hardened mass into large pieces and remove from baking pan.
9. Place large pieces of chocolate bark onto a cutting board and cut into desired-size pieces.
10. Store in an airtight container (if you don’t eat them all!)
1. These chips are pretty fickle, but worth it. Make sure that you heat the cocoa butter on the lowest setting possible. Overheating causes the rest of the ingredients to not blend in as well. You end up with a mealy sweet layer under a layer of pure cocoa butter–like uber-sweet candy topped with candle wax.
Edible, but not yummy.
2. You can omit the powdered sweetener and simply use powdered stevia extract, but I find that using more than one alternative sweetener results in a more “true sugar” taste. If you use only stevia, increase the amount to 10-11 scoops, or 5/16 teaspoon.
3. I found that the erythritol/stevia (my Sugar Substitute Blend) blended into the cocoa butter much better than the xylitol, but use whatever you prefer, of course.
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.
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
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.
This post has more information on how to use stevia.
Do you like White Chocolate?