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.
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.