Vegan White Chocolate Made Pink (3-ingredients, dairy-free, refined-sugar-free)

Vegan White Chocolate Made Pink (3-ingredients, dairy-free, refined-sugar-free)

Traditional white chocolate is normally full of dairy and chemicals, but this version is healthy with two primary ingredients that will make you smile.

One is white cacao butter, unprocessed and full of antioxidants and nutrients that boost brain powder and your heart. The other is delicious creamy coconut butter, the pureed meat of fresh coconut with all the nutrition that has to offer.

And pink! Pink power! I give you 3 possible awesome options to turn this treat PINK.

There are other vegan recipes out there that involve white sugar but I wanted to avoid that so I used a tiny bit of maple syrup. You can taste-test and add more if you’d like.

I filled an 8×4-inch loaf pan with my mixture, but if you have silicon molds, go for it!

This version is perfect for molding, so with Valentine’s Day coming up, I am thinking pink heart white vegan heart chocolates! But I digress, as of this writing, I have only made it in melt-in-your-mouth chunks.

So come and read how I made this fun treat!

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Vegan White Chocolate Made Pink (3-ingredients, dairy-free, refined-sugar-free)

Ingredients

• 1 cup cacao butter
• 1 cup coconut butter
• 3 tbsp maple syrup (or to taste)

for pink color

• 2 tbsp goji berry powder
• OR
• 1 tsp beetroot powder
• OR
• 1 tsp pitaya (frozen version, thawed)

Optional for more Flavor

• 1 tsp vanilla powder
• pinch himalayan salt

Useful Equipment

• 1 2-cup pyrex measuring cup
• heart molds

Instructions

1. Add cacao butter and coconut butter to a pyrex cup sitting in a sauce pan of boiling water. (I used a pyrex measuring cup in the water bath, because it is so easy to pour)

   NOTE: If your coconut butter is hard as a rock in the jar, you should first stand it in the hot water so it becomes liquid and then you can measure. The cacao butter I use comes in small chunks so if you use a 1-cup measuring cup, you might want to slightly overfill to get to 1 cup. You want there to be a basic 1-1 ratio between the two.
   

2. Stir the two ingredients until all is melted but do not allow water to splash into cup.

3. Stir in the rest of the ingredients, taste-test for sweetness, and pour mixture into molds or, as I did, into a parchment-lined loaf (8x4-inches) pan.

4. Freeze for 1 hour or more until solid. Cut into chunks with a hot knife. Store in refrigerator or freezer.