Homemade White Chocolate Bars, Chips, and Chunks — Dairy free and Sugar free
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This Vegan Sugar-free Homemade White Chocolate is easy to make, loaded with wholesome ingredients, and is also dairy and soy free, making it perfect for almost any special diet.
Yes, it’s true — you can now make your own dairy-free homemade white chocolate bars and sugar-free white chocolate chips (or chunks) and skip all the sugar.
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.
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.
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 I’m glad I did. It took me at least 15 batches before we had a winner. It was seriously a White Chocolate Fest in our house :).
Here’s the final result.
Homemade Vegan White Chocolate success.
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Ways to Use This Sugar-free White Chocolate:
- Baked in Cookies as chips or chunks (like this Chocolate Chunk Macadamia Coconut Cookies – grain-free and vegan)
- Baked in Bars as chips or chunks
- Sprinkled on or blended into ice cream (as chips or chunks) (like this Chocolate Almond Chip Coconut Milk Ice Cream)
- Mixed in trail mix
- Melted and drizzled 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 make this into chips, chunks or a bar first)
- Plain: Eat them on their own, which is what happens most of the time for us.
- Melted as a coating for candy like these Pumpkin Truffles.
- In barks like this Matcha Bark or this Sugar-free Peppermint Bark
What Protein Powder is Best for this Homemade White Chocolate?
You for sure want a vanilla flavored one and really many kinds can work, but here are my favorites.
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’ve used Nutribiotic’s products over the years and they seem quite solid and transparent. I use their Sodium Ascorbate in this Adrenal Cocktail. Their vanilla protein powder is another good option for this white chocolate.
Molds for Making White Chocolate
The mold that you choose of course depends on what you want to make with this recipe.
These molds are great for making white chocolate bars.
For chunks, you don’t need any kind of mold.
These molds are great for making white chocolate chips.
Recipe Notes
- Use Low Heat Only: 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 can end up with a mealy sweet layer under a layer of pure cocoa butter. Kind of like uber-sweet candy topped with candle wax.
Edible, but definitely not yummy. - Stevia Extract Option: 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.
- Sugar Alcohol Options: Erythritol and stevia blends into the cocoa butter better than xylitol, but use whatever you prefer.
- For more information on stevia, see How to Use Stevia. If not using stevia extract, add an extra 10 tablespoons sweetener.
- You could use this DIY Truvia too, but it’s more concentrated than sugar so note that you’ll need to use less.
- Powdered Milk Alternative: You should be able to use powdered coconut milk instead of protein powder if you’d like. Other powdered dairy-free milks might work as well but I haven’t tried any of them yet.
White Chocolate Chips (Dairy, Sugar, and Soy-Free)
Ingredients
- 10 ounces cocoa butter
- 2/3 cup powdered sweetener of choice
- 5/32 teaspoon stevia extract powder (or 5 scoops)
- 5 tablespoons protein powder (optional)
- 1 vanilla bean (optional)
- 1 teaspoon vanilla extract (increase to 2-3 teaspoons if not using vanilla bean)
- 1/8 teaspoon salt
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 8×8 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
-
- Use Low Heat Only: 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 can end up with a mealy sweet layer under a layer of pure cocoa butter. Kind of like uber-sweet candy topped with candle wax.
Edible, but definitely not yummy.
- Use Low Heat Only: 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 can end up with a mealy sweet layer under a layer of pure cocoa butter. Kind of like uber-sweet candy topped with candle wax.
-
- Stevia Extract Option: 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.
-
- Sugar Alcohol Options: Erythritol and stevia blends into the cocoa butter better than xylitol, but use whatever you prefer.
-
- For more information on stevia, see How to Use Stevia. If not using stevia extract, add an extra 10 tablespoons sweetener.
-
- You could use this DIY Truvia too, but it’s more concentrated than sugar so note that you’ll need to use less.
-
- Powdered Milk Alternative: You should be able to use powdered coconut milk instead of protein powder if you’d like. Other powdered dairy-free milks might work as well but I haven’t tried any of them yet.
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.
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.
I’d love to hear what you think about this recipe.
Please comment below and let me know what you think!
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.
Oh my. Sounds like a good idea. Do you need them to be totally zero glycemic?
No. We can do sugar. Just needs to be GF/DF/all artificial yuck free. 🙂
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.
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!
Yes, you can make them without it. They just won’t be as creamy. You could try a powdered milk if you like. Thanks for the kind words!!!
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
I would use the chart for sweetness but I don’t think you should do anything w/ the liquids. Thank you sooo much!
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.
This looks so good! I actually prefer white chocolate over all the darker varieties. Pinning it!
OMG! I wish I could sample some of this right now!
YUM! Wish I could make some now 🙂
I am pinning this. I am soy-sensitive and have been looking for an alternative. Thanks so much.
Amazing! And no sugar! I do have some baking Splenda in the pantry. I’ll have to try out the recipe. Thanks!
Just so you know, Splenda has added ingredients that are technically sugar – they raise the glycemic index. You’re welcome!
I can’t wait to try this. Hooray for dairy-free recipes! Your ideas are the best!
You’re too kind :).
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!
Thanks!
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
Oh my goodness, I must buy those measuring spoons! 😀 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 :).
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 :).
BTW, this is Trim Healthy Mama friendly. You should link up!
I was thinking that. I’ll see if I can do it…..Thanks!
Maybe next week since I’m late :)?
Will be tryingthissoon….with coconut milk powder
I was thinking that would be great!
Technically, this isn’t sugar free.
Thanks for writing, Victoria, but what do you mean please?
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 :).
Yum! I have some cocoa butter that I need to use.
Well, get on it, girl :)!
Thanks for linking up!!
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. 😉
Of course! Sounds wonderful. Now I’ll be thinking about how to make that one day. :). Hope he loves them.