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

Do you LOVE White Chocolate but you're dairy free or sugar free? These Homemade White Chocolate Chips Recipe are just the ticket. They're dairy free, sugar free, and soy free and sooo good. We rarely get to bake with them because we end up eating them all.

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.

No more.

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 :).

White Chocolate Chips. Dairy, Sugar, and Soy-Free. And oh-so-yummy!

But here it is. White Chocolate Chip success.

Do you love White Chocolate? Here's a Homemade White Chocolate Chips Recipe that is dairy free, sugar free, and soy free and super easy to make. A great allergy-friendly recipe that's great for baking, trail mixes, or snacking.

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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What You Will Need:

  • Cocoa Butter
  • Powdered Sweetener of Choice (I used powdered Sugar Substitute – Like Truvia®)
  • Stevia Extract Powder (if not using, add extra sweetener.  I usethis stevia)
  • Protein Powder (optional.  May use powdered milk alternatively.  I use this Rice Protein Powder)
  • Vanilla Bean (optional)
  • Vanilla Extract
  • Salt

5.0 from 1 reviews
White Chocolate Chips (Dairy, Sugar, and Soy-Free)
Recipe type: DIY Foods
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Vegan, Paleo
Serves: approx. 3½ cups of chunks
These White Chocolate Chips are easy to make, loaded with wholesome ingredients, and dairy, soy, and sugar-free!
  • 10 ounces cocoa butter
  • ⅔ 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)
  • ⅛ 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 8x8 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.

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.

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?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


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  1. 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.

      • 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!

        • I’ve tried a bunch. Trying to sort out which one I like best now. Check out this post for stevia info. The Powdered C Sugar would work great. http://wholenewmom.com/kitchen-tips/stevia-what-it-is-and-how-to-use-it/

          • Awesome! Thanks! I’m excited to try when I get some cocoa butter. Have you posted your source of cocoa butter before? Amazon reviews are mixed, and I’m not sure I trust the listings to be food grade. A few reviews even say they found glass and plastic bits in their cb on Amazon 🙁 Mountain Rose Herbs is fantastic according to a friend, but also very expensive at $13 /lb plus shipping, but I’m guessing that would make lots of chocolate with your recipes!

          • I bought it from Bulk Apothecary. Maybe not the best but I did like it.

  2. 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! 🙂

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

  4. 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.

  5. 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.

  6. 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.

  7. How about a sugar free peanut butter chip recipe????

  8. Hi. Question. I buy cocoa butter in “large chunk” form 😉 for making lip balms and hand lotions etc. Is that the same thing that you’re using? Is all cocoa butter “created equal”? Or is there a food grade and a non food grade?

    • I don’t think that is the case but there is deodorized and not deodorized and then there is organic. The deodorized will not have the smell of cocoa butter. I used raw and natural for this. Does that help?

  9. Hi, does anyone have a english toffee chips recipe.

  10. Hi again, I meant natural sugar free english toffee recipe,

  11. Hi, I’ve been wanting butterscotch chips, right up until I read the ingredient panel! Have you made those yet? Thank you 🙂

  12. So I tried this recipe twice and I kept running into one problem: the erythritol doesn’t want to dissolve into the mixture.

  13. Would this be a good white chocolate to use to make modeling chocolate?

  14. June Roy says:

    Can I use regular sugar in this recipe? Also does this harden at room temperature? I want to make white chocolate molded Easter bunny lollipops for my granddaughter. Have the mold and the lollipop sticks. She has a milk allergy and I want to make white bunny instead of chocolate. I wil have to get the rice protein powder too as whey protein is made from milk.


  15. Hi, is the protein/milk powder absolutely necessary? Could we just omit it? I’m allergic to dairy products but have no clue where to get these protein powders in small batches.

    • You can make them without – it will just not be as creamy. Hope you enjoy it. You could just get a larger amount and save it / use it for other things like shakes.

  16. Would these work when making Dreamcicle ( or orange marbled ) fudge?

  17. Are these high in carbs? I’m a diabetic and even though they are sugar free, if they are high in carbs then they would be a no-no for me.

  18. I tried a similar recipe today and used erythritol, but it was grainy and tasted ‘flat’, nothing like a nice sweet white chocolate.
    I will try again, but with xylitol, that does taste closer to normal sugar. I make all my other sweet treats with xylitol and they come out great.
    I am thinking of heating up and dissolving the xylitol first so it is in liquid form before adding to the cocoa butter.
    Just a quick question. Do you temper your chocolate?

    • Hi there. Erythritol is not as sweet as xylitol so did you adjust the amount? I grind the xylitol and that works out better. I have not tempered mine but I probably should.

  19. Holly Houg says:

    I made this recipe today. YUM!!! Almost too dangerous to have around! 🙂