Vegan White Chocolate Made Pink

This vegan white chocolate made pink has no refined sugar, no dairy or chemicals, and is a beautiful color, perfect for gifts. And is so simple to make! Ready in 30 minutes! Use molds or a pan.

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Vegan White Chocolate Made Pink

White chocolate doesn’t get the attention dark chocolate does, right? One reason, the traditional version is not healthy like dark chocolate. Let’s change that, shall we?

How about we make it out of whole food ingredients?

One is white cacao butter, unprocessed and full of antioxidants and nutrients that boost brain power and your heart.

Can White Chocolate Be Vegan & Plant-based & Unprocessed?

Yes! That is what this recipe is all about. Generally commercial white chocolate is full of milk fat and solids. That’s because USA laws require anything name white chocolate to contain 3.5 % milk fat and 14% milk solids. I assume those laws were established to prevent artificial ingredients from taking up the entire product. However, it leaves out those who want to ditch dairy, doesn’t it?

But it’s okay. My recipe is super easy and uses primarily cacao butter.

What is Cacao Butter?

Raw cacao butter – not cocoa butter. Both come from the oil from a cocoa bean, but the raw cacao hasn’t been processed with nutrient-killing high heat.

So cacao butter retains its antioxidants, and essential fatty acids, which boost immunity and have anti-inflammatory effects.

How to Make White Chocolate Pink

If you google other vegan white chocolate recipes, you’ll see that uncolored, vegan white chocolate is brownish tan. Not very delicious looking in my opinion. So I decided to color mine in the healthiest of ways.

In fact, I have 3 possible awesome options to turn this treat PINK. Goji berries, beets or pitayas. I have to say the frozen pink pitaya worked the best, primarily because once thawed, you can use just the liquid. I also tried it with goji berry powder and beetroot powder, but the color was less uniform.

I haven’t tried yet, but I am assuming liquid beets will also be a good colorizer. I will try that and update this post. I am sure the taste will be affected though so taste-testing will be very important.

How to Make Vegan White Chocolate

Just melt ingredients together in a glass pyrex measuring cup sitting in boiling water. This is my version of a double-boiler. Of course, if you own a true double boiler, use that! You don’t want to go microwaving coconut butter – it will burn.

And don’t forget to taste test for sweetness. There are other vegan white chocolate 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. Since coconut butter is naturally sweet, you won’t need much.

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.

Try My Other Easy Vegan Desserts

Chocolate Bark Recipe with Nutella
Homemade Snickers
Homemade Protein Bars
Crunch Bars
Chocolate Protein Bars
Vegan White Chocolate
Chocolate Quinoa Scotcheroos
Chocolate Covered Chickpea Snack
Vegan Fudge
Butternut Squash Fudge Recipe

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Vegan White Chocolate Made Pink

This vegan white chocolate made pink has no refined sugar, no dairy or chemicals, and is a beautiful color, perfect for gifts. And is so simple to make! Ready in 30 minutes! Use molds or a pan.

5 from 3 votes

Print Rate

Course: Dessert, Snack

Cuisine: vegan, dairy-free, gluten-free

Keyword: dairyfree, pink, vegan, white chocolate

Does it keep?: freezer-friendly

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 24

Calories: 38kcal

Author: Dee Dine

Ingredients

• 1 cup cacao butter
• 1/4 cup coconut oil
• 1/2 cup organic cane sugar (for a smoother chocolate use a fine sugar or grind organic cane sugar finer in a food processor or coffee bean mill)
• 1 tbsp cashew butter (adds creaminess)
• 1 tsp vanilla extract
• pinch of salt

for pink color

• 1 tbsp goji berry powder (or more for color)
• OR
• 1 tsp beetroot (or more for color)
• OR
• 1 tsp pitaya (pink frozen version, thawed, liquid only; or more for color)

Useful Equipment

• 1 2-cup pyrex measuring cup
• heart molds

US Customary - Metric

Instructions

Prep

• Line a loaf pan with parchment paper, or set silicon molds out.
• Melt the cacao butter in a glass pyrex cup sitting in a pot of boiling hot water. Measure out 1 cup melted. I pour it into metal measuring cups to be sure I have exactly 1 cup, and I pour the extra melted cacao butter in a different container, and allow it to harden and return it to the cabinet to be used another day.

  Do the same with coconut oil. You can use the same pyrex cup you used to melt the cacao butter.

Make the white chocolate

• Add the melted cacao butter and melted coconut oil to 2-cup pyrex cup sitting in a sauce pan of boiling water. Add the sugar and vanilla and stir until all are combined.
• Add the coloring agent you choose. Stir until you have a uniform color.
• Taste-test for sweetness, and pour mixture into molds or, as I did, into a parchment-lined loaf (8x4-inches) pan.
• Freeze for 30 minutes or more until solid. Cut into chunks with a hot knife. Store in refrigerator or freezer because the coconut oil portion of the chocolate will cause it to melt at room temperature.
• You can dip chunks or molded forms of this chocolate into dark chocolate so it becomes encased. Then if it melts, it's okay, it's contained in the dark chocolate.

Nutrition

Calories: 38kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 4g | Iron: 1mg

Dee Dine

Dee Dine is founder of Green Smoothie Gourmet, a plant based  recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and  journalism. More about Dee Dine here.