Homemade White Chocolate Bars, Chips, and Chunks — Dairy free and Sugar free

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.

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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 these Gluten-free White Chocolate Cranberry Cookies.
• 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)

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

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

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!