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. - 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!
I was wondering if it is okay to use liquid milk instead of powdered or would that mess it up.
Sorry but I don’t think that will work as the liquid would affect the final product.
I made this recipe today. YUM!!! Almost too dangerous to have around! 🙂
I agree!!! I need to make some more – it’s been too long!
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.
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.
If you use a low carb sweetener they are not. Cocoa butter is a fat. Enjoy!
Would these work when making Dreamcicle ( or orange marbled ) fudge?
I would think so – sounds great!
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.
If yiu have a bulk barn anywhere close to you, thats where I found my coconut milk powder substitute. So far its worked out.
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.
June
Yes, you sure can. It will as cocoa butter is hard at room temp. Enjoy!!!!
Would this be a good white chocolate to use to make modeling chocolate?
Hmmmm…you mean to make shapes?
Yes… You can mix white chocolate with corn syrup to make modeling chocolate and make shapes or use it in place of fondant. It’s moldable kind of like a soft play dough. I wasn’t sure if this white chocolate recipe would work for that.
I think you can – but I have never tried it. I would try a small batch first to see.
So I tried this recipe twice and I kept running into one problem: the erythritol doesn’t want to dissolve into the mixture.
You can try grinding it first – that helps.
Hi, I’ve been wanting butterscotch chips, right up until I read the ingredient panel! Have you made those yet? Thank you 🙂
No but I have to!!!!
Hi again, I meant natural sugar free english toffee recipe,
Hi, does anyone have a english toffee chips recipe.
Hi there. Perhaps use English Toffee stevia instead of the sweetener in the recipe?
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?
Thanks!
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?
How about a sugar free peanut butter chip recipe????
I have been thinking about that. I’ll start working! Remind me if you don’t see it :).
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.
yes, you could do that of course. It’s just hard to do that w/ such a small spoon – thanks!
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.
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.
I love white chocolate..I will so have to try this! Thanks!
Hope you like it!
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! 🙂
They should work totally find. Cocoa butter is a pretty stable hard fat.
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. https://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.