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

These Vegan Homemade White Chocolate Chips are easy to make, loaded with wholesome ingredients, and are also dairy, soy, and sugar-free, making them perfect for almost any special diet.

homemade white chocolate chips in a glass bowl

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 Vegan White Chocolate Chip recipe ever since I made my Homemade Chocolate 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 chunk 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 :).

But here is the final result.

Homemade Vegan White Chocolate Chip success.

homemade white chocolate chips in a glass bowl

Ways to Use These Vegan White Chocolate Chips:

- Baked in Cookies (like this 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 (well--kind of a big one)--

What Protein Powder is Best for these Homemade White Chocolate Chips?

You for sure want a vanilla flavored one and really many kinds can work, but here are my favorites with information on why they are.

Orgain

Orgain is reasonably priced and my family loves it, but...(and this is a big "but"), it gives me really bad digestive upset. The rest of the family does great with it. If you look are the reviews on Amazon, you will see that I'm not alone. So try it and see how you do with it--hopefully you can use it just fine!

Nutribiotic

I have used this company off and on over the years and they seem quite solid. I use their Sodium Ascorbate in this Adrenal Cocktail.

Miessence

Miessence's quality standards are head and shoulders above. Their protein powder is made to have an amino acid balance that mimics that of animal protein.

I hope to add some new options in the future.

Recipe Notes

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

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

These White Chocolate Chips are easy to make, loaded with wholesome ingredients, and dairy, soy, and sugar free!
5 from 5 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, THM:S, Vegan
Keyword: Homemade White Chocolate Chips
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

Instructions

  • Melt cocoa butter over very low heat, or in the top of a double boiler.
  • Remove from heat. Ensure that the cocoa butter is no warmer than room temperature.
  • Add powdered sweetener, 2 tablespoons at a time, stirring well to combine after each addition.
  • Add protein powder, if using, stirring well to combine after each addition.
  • 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.
  • 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.
  • 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.
  • Using a knife, gently break the hardened mass into large pieces and remove from baking pan.
  • Place large pieces of chocolate bark onto a cutting board and cut into desired-size pieces.
  • Store in an airtight container (if you don't eat them all!)

Notes

For AIP, some say that cocoa butter should be acceptable for all except those with a severe sensitivity to chocolate, but an option that I have not tested is to replace the cocoa butter with 1/2 coconut oil and 1/2 coconut butter.

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

NOTES:

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 Stainless Steel 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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130 Comments

  1. 5 stars
    Thank you for being our scientist and chef!
    I went on a sugar-free/low carb diet this past May/June and the pain in my stomach (not belly) was the stabbing, double-over and clutch your skin kind for two weeks. I asked my chiro and he said I probably had candida overgrowth all the way into my stomach. After going through that, I’m not going back there again! BTW: Lost ten pounds the first week. No more.

    1. Awww you are so welcome! This recipe isn't perfect but I tried working on it more and none of the other recipes were better. I hope you like it!!
      You can do it!! I don't even like sugar anymore! No more cravings!!!! If you are on my FB page check out the colostrum - helps with gut health. I think it's a game changer. Thanks for reaching and for the kind words!!

    1. Hi there. I'm having a lot of trouble w/ white chocolate these days. I am hoping that I can get something to work. Sounds like white chocolate is especially difficult to work with so sorry it's not likely going to work. You could try this recipe instead. I have a lot of work to do on this. Sorry for the late reply. I'm buried in a lot of things and your comment ended up under a huge pile. Thanks for reading!

  2. 5 stars
    I figured this would be an epic fail for me, but the recipe worked perfectly and I’m amazed at the result. Great job and thank you!

    1. Hi there! I have several links in the post--one in the recipe and some above the recipe--let me know if you can't see them!

  3. I would like to have an alternative to butterscotch chips. Do you have a version for that? Or would you think exchanging the vanilla for butterscotch flavoring and maybe a tiny bit of peanut flour would give satisfactory results?

  4. I have problem, when i put all the ingredients together, grease from cacao butter starts to separate. If i put in refrigerator, it doesn't taste good, it is too greasy.. Can sunflower lecitin solove this problem?

    1. Hi Sandra - that's a good question. I don't know but I can try it. I'm going to add some directions to the post that I think should help. After blending, set aside for 15 min and then blend with an immersion blender again. Then do the same every 5-10 min until cooled. Hopefully that should help.

  5. Was looking at the measuring spoon set and could you clarify if for the 1/32 of a teaspoon for the stevia measurement you should used the smidge or the pinch measuring spoon. Thank you. Am excited to try to make the white chocolate chips.

    1. Smidge :). Please make sure to really blend the sweetener. Sometimes it doesn't work that well but I'm trying to do something to remedy that. I personally eat them either way b/c if the sweetener settles I just get top part not sweet and bottom part sweet chips. Please LMK how they go!

  6. Somehow this did not work at all for me. I wasted over $20 of ingredients on this recipe. I did everything exactly as instructed and ended up with a grainy bottom under a layer of pure oil. It also wasn’t anywhere close to white since the cocoa butter is a light yellow.
    There was no way to pour it into molds and I had to toss everything into the trash. I was pretty upset. I have three special needs kids with different issues so this recipe would have been a life saver and there aren’t any other recipes out there.
    What did I do wrong?

    1. Hello Melanie,

      Sorry for the delay in responding. We've had the flu here and some other messy things going on so I'm behind. I'm so sorry you had problems with it. For some reason it seems to work out well some times and not as much others. Did you powder the sweetener? I have sometimes had it not work that well but I don't throw many things out...I just eat the grainier part w/ the oily top and then it works out OK. I just put some adjustments into the recipe so see if that makes sense and maybe try a smaller batch. Please let me know and I hope this helps! What are you kids off of?

  7. 5 stars
    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

    1. Hemp protein has a very strong flavor so I wouldn't recommend it for this recipe. Hope you enjoy it when you make it!

  8. 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?
    Thanks

      1. 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.

        1. 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!

          1. It is that time of year again. We planned on making chocolate again this year. Any idea if this will be compatible with food coloring? I have the all natural powdered one. I don't want to ruin the chocolate, but would love some color.

  9. 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.

    1. 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.

  10. 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?

  11. 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.