This vegan white chocolate made pink is only 3 ingredients, dairy-free, not processed, 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 loaf pan.
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. So this recipe makes a homemade vegan white chocolate made with only 3 ingredients. And those ingredients do not include cashew butter or coconut oil as you'll see . And it's just such an easy recipe to customize. I added beets to mine but think ANY color.
What Are Vegan White Chocolate Ingredients?
There are only 3 ingredients needed to make these festive, delicious sweet treats. The first and most important ingredient, the one that makes this a white chocolate recipe, is cacao butter.
In fact, if you use a quality cacao butter - Navitas Naturals or Terrasoul - the flavor is unreal. The other two ingredients in my vegan white chocolate are powdered sugar and full fat coconut butter.
You can add vanilla and a pinch of salt for flavor but it really isn't necessary.
Vegan White Chocolate vs. Commercial White Chocolate
The difference between vegan white chocolate and commercial white chocolate, like Hershey's, is in the processing and ingredients. My recipe has only three ingredients, and nothing processed. It's also vegan and dairy-free and gluten-free.
Generally commercial white chocolate is full of milk fat and solids. That's because USA laws require anything named 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?
More About Cacao Butter
Since cacao butter is key to this recipe, I thought I'd share a bit about it.
Cacoa butter is also called cocoa butter, and you may be familiar with it as an ingredient in bath products. But it's actually an edible fat extracted from the cocoa bean. It's naturally dairy-free and gluten-free.
Cacao butter is found in the superfood area of a market or online, and typically comes in packages, and appears as crushed, yellow solid chips. It smells wonderful, like chocolate! I may or may not occasionally step into my pantry to smell inside my cacao butter package, haha.
Cacao butter is not cocoa, and it's not cacao powder, and it's not brown. Yet cacao butter not only adds a rich chocolate flavor (I know, it's weird that it's yellow), but also adds a strong healthy element to your white chocolate.
That's because cacao butter retains its antioxidants, and essential fatty acids, which boost immunity and have anti-inflammatory effects, and nutrients that boost brain power and your heart
How to Make White Chocolate Pink
Uncolored vegan white chocolate is still pretty, as you can see from my pictures. But if you want to color it, I have your back!
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 and solid beets, but the color was less uniform.
With all the liquids or frozen veggies, you might see that the mixture grains up a bit once you add it. That's because those options have a bit of water and water causes cacao butter and chocolate to seize. But you don't have to worry. Once in the mold, the grain softens and looks quite smooth.
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 or cacao butter, both 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 8x4-inch loaf pan with my mixture, but if you have silicon molds, go for it!
The First Vegan White Chocolate Photograph
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.
I have made this white chocolate many times, especially around Valentine's Day, and this year I re-did the photography, yet kept my very first photograph of this recipe, pictured below.
How to Make Coconut Butter
You can buy coconut butter, but it's best to make it fresh. Just buy a bag of shredded coconut, unsweetened and with only coconut as the ingredient. And blend it in a high speed blender for about 3-5 minutes. It becomes a paste, and creamy and that's your coconut butter. If you leave it out at room temperature or refrigerate it, it will harden. Just melt in a pyrex cup sitting in boil water to soften.
I use coconut butter in sooo many recipes. These bars are our favorite; I add cocoa powder and maple syrup to flavor the coconut butter chocolate flavored.
Try My Other Easy Vegan Desserts
Chocolate Bark Recipe with Nutella
Homemade Protein Bars
Chocolate Protein Bars
Chocolate Quinoa Scotcheroos
Chocolate Covered Chickpea Snack
Butternut Squash Fudge Recipe
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Vegan White Chocolate Made Pink
for pink color
- Line a loaf pan with parchment paper, or set silicon molds out. No need to coat molds.
- Blend up 1 cup of shredded coconut to create ½ cup full fat coconut butter. I usually blend a bit more because sometimes the ratio is off depending on the moisture in the shredded coconut.
Make the white chocolate
- Add the cacao butter to a pot of boiling hot water. PRO TIP: 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.
- Stir in the sugar and coconut butter. Stir until all are combined.
- Add the coloring agent you choose. Stir until you have a uniform color. I prefer powder but you can use a thawed chunk of beet - the issue is the slight moisture might make the mixture a touch grainy. It's fine once it freezes though.
- Taste-test for sweetness, and pour mixture into molds or into a parchment-lined loaf (8x4-inches) pan.
- Freeze for 30 minutes or more until solid. If you used the loaf pan, cut into chunks with a hot knife.Store in refrigerator or freezer if it becomes too soft 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.