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

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

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

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

Serves approx. 3½ cups of chunks     adjust servings

These White Chocolate Chips are easy to make, loaded with wholesome ingredients, and dairy, soy, and sugar-free!


  • 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 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!)


3 reviews


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.


    Speak Your Mind


  1. Dawn Louise says:

    Excellent recipe and great tips. Could I use hemp protein powder? I have never used it before but my hubby bought some whilst shopping as he says it sounded like something I needed, x

  2. I wanted to make some Easter chocolates for my dairy allergic daughter and I am having trouble finding “white chocolate”. Would this work in the molds. I assume I would just use it warm. Can the recipe be halved?

    • Yes and yes – I so hope you (and she) enjoy it! Happy an Blessed Easter!

      • Thanks so much for the recipe, we were able to make Easter candies, and my daughter loved the outcome. 😉
        The protein powder we had contains greens, so I skipped that, but I used powdered coconut milk. One suggestion is to sift everything prior to adding it to the melted cocoa butter, we had some lumps which took a bit to work out.
        I do think the vanilla bean was a bit overpowering, I have never cooked with vanilla bean before, so it could have been user error.
        I did notice was it was a bit thin before cooling. I was trying to use it to “decorate” in the molds, as we were using brown and white chocolate, but it didn’t work to well. This could have been user error as well, or just being used to traditional white chocolate.

        • You are so welcome – sounds like you had so much fun with it. I don’t think mine is thin at all so I do hope you try it again and let me know. My son has been bugging me to make these again. He was sick over Easter so we didn’t do anything…..maybe this week!

  3. Where can you find cocoa butter that is tree nut free? Everyone that I’ve researched is made in a facility that processes nuts. The kid I bake for is allergic to nuts, dairy, and coconut.

    • Many doctors these days say that facility issues aren’t a concern, but I would talk to the child’s physician about that. Otherwise, I do not know. My son is allergic to nuts and dairy and we were told by our allergist (who is a top allergist) that it wasn’t a concern. Maybe someone else has an idea for you.

  4. I love white chocolate powder in my coffee but I’m looking for a different substitute that is better for me. Would these melt well into my coffee?

  5. Stevia can get kind of expensive and I have a bag of powdered regular sugar at home. Have you tried using that? I know that is a lot of sugar.

  6. I am diabetic but love white chocolate. Can I make this and then remelt it to cover pretzels?