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!

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

Instructions

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.
Stir the two ingredients until all is melted but do not allow water to splash into cup.
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.
Freeze for 1 hour or more until solid. Cut into chunks with a hot knife. Store in refrigerator or freezer.

*How to Make Homemade Coconut Butter: Want to make it yourself? Buy unsweetened shredded coconut (must be fresh, must be only coconut, here is my favorite brand), and blend or process for 7-8 minutes. If the brand is clean enough, and if the coconut is fresh enough, you will have a fairly smooth coconut butter. It will eventually harden of course, but keep refrigerated and melt on stove when you want to use it.

Comments

Yvonne says
April 7, 2018 at 11:45 pm
Awesome !!!! Send me any recipes! Please and thank you 😁
- Debbie says
  April 9, 2018 at 4:43 pm
  😁😁
Sara of Shiso Delicious says
February 23, 2018 at 4:02 pm
Yummy Dee! I was googling ‘vegan pink chocolate’ and your recipe was one of the first three to come up 🙂
- Debbie says
  February 23, 2018 at 4:18 pm
  Aww Sara, that is great news, and so happy I “talked” to you via Google! Dee xx
  - Kathy Fujimoto says
    October 1, 2018 at 3:53 pm
    I was wondering if you know of any vegan white chocolate powder brands for cooking? I had recently purchased some white chocolate powder (forgetting it is made with milk) but would prefer to stay vegan. Can’t find anything like that online which is disappointing. Your pink white vegan chocolate looks amazing btw…if it were only in powder form 😉 Thx!!
  - Dee Dine | Green Smoothie Gourmet says
    October 2, 2018 at 10:22 am
    Hi Kathy, Thank you for your kind words. I don’t know of any vegan white chocolate powders, but what a good idea! Dee xx

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