Healthy Homemade White Chocolate
Happy National White Chocolate Day! And how will we celebrate? By making all-natural, Healthy HOMEMADE White Chocolate of course.
I absolutely love white chocolate — it’s so rich, smooth and creamy. I got hooked when I was young, I fell in love with Hershey’s Cookies n’ Cream chocolate bars… you know, the sugary white stuff with trans fats? I hate knowing that I used to eat the king-sized versions, but I love that I eventually did stop eating them.
That’s when this Healthy Homemade White Chocolate came into play. This chocolate is creamy, silky and melts in your mouth.
Every time I am standing in line at the grocery store I always see those Hershey’s chocolate bars. As much as I’d love to rip one open and chow it down like a maniac taste one again, I know they aren’t beneficial to me or my body in any way, shape or form. That’s why this homemade white chocolate is such a great recipe. It is absolutely delicious, sweet and addicting. Everything a Hershey’s bar has, except this time, with health benefits!
Healthy Homemade White Chocolate
- Homemade Macadamia Butter
- Organic Raw Cacao Butter
- Powdered Erythritol
- Dried Nonfat Milk
- Vanilla Bean
- Liquid Stevia Extract
- Recipe and instructions in the Naughty or Nice Cookbook!
Feel naughty, eat nice.
I saw this and I was literally like WTFWTFWTF! Yay, vegan white chocolate for meeeee! Thankyou!
These look so yummy. Trying to make white chocolate a little healthy was a great trick. Thanks so much Jessica.
Awesome. Thank goodness for small (and tasty vegan)
Nutritional label, please? 🙂 Thanks.
I’ve been meaning to make homemade white chocolate! It’s too bad they don’t sell sugar free white chocolate, but I bet the homemade version is amazing! It looks incredible and just like the candy bars! Gotta make this asap!
Oh, I can’t wait to try this and I have almost all the ingredients in my pantry. I hope Swerve can sub for the powdered E+ in the recipe.
So Hannah Kaminsky’s recipe for white chocolate inspired you! I have her book My Sweet Vegan. One of my favorite recipes in the book, is the Root Beer Float cupcakes. How I would love to see that converted to a gluten free, and sugar substitute recipe. Have you been inspired to convert anything else of hers? How about the Green Tea Tiramisu? I never made that but it sure looks interesting!
Thanks for all the cool ideas Jessica. Your recipes are fun to look at and try!
Yep, Swerve should definitely work as long as it’s the confectioners kind 🙂
Mmm Root Beer Float Cupcakes?? I need to buy that cookbook! And Tiramisu sounds challenging D:
I’m still working up the courage to make a classic brownie recipe because I’m scared of the almost FOR SURE failure 😉 I will probably open the oven to chocolate goo or a burnt square brick…
I haven’t made any of Hannah’s recipes, but I pinned this recipe a while back (http://bittersweetblog.wordpress.com/2011/08/19/to-post-or-not-to-post/), it looks delicious!
It’s amazing how easy it is to make white chocolate, isn’t it? I love the look of yours with the vanilla beans.
I had some trouble with this recipe. I could not get the powdered erythritol to dissolve in the melted cacao butter! I got it mixed up but it definitely wasn’t dissolved. Any tips?
Was the stove hot enough? And was the cacao butter melted completely? The erythritol should dissolve right in, just like powdered sugar would. Maybe try whisking the mixture on the stove for a longer period of time. I hope this works!
Thanks for your response! I have so been craving white chocolate, so I am determined to make this recipe work!
Yes the stove was hot and the butter was completely melted, but it wouldn’t dissolve and the way and I got this horrible grainy texture. I also got really bad separation where I had basically a layer of erythritol and a layer of cacao butter. Very unappetixing.
I made a third batch where I sifted the erythritol into my blender, added the vanilla beans and milk powder, then poured in the fully melted hot cacao butter. I blended this for a minute, then while still blending I added about 1/2 teaspoon of xanthan gum to emulsify it. The resulting texture was sooooo much better! The chocolate isn’t grainy, and it didn’t separate.
However, I still find the favor kind of lacking :/ I am wondering how to get it a little closer to a traditional white chocolate (think Lindt) with more of a creamy flavor. Do you think it would work to add some more milk powder, or even heavy cream (which may be a bad word on your blog, but I am on the keto diet so it’s ok for me)
I think the lack of milk fat and sodium makes the chocolate a little less “rich.” My chocolate was pretty sweet and rich, just without that milky flavor, of course, because that would be impossible 😉
Heavy cream will definitely provide a milky flavor, just not any health benefits. If you add the heavy cream, make sure to add a tiny bit more cocoa butter and erythritol so it doesn’t affect the liquid:solid ratio.
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Have you tried this with regular powdered sugar? I’m not a big fan of alternate sugars, they just don’t taste very good to me but I’m super excited about vegan white chocolate!
I haven’t tried this with regular powdered sugar but it should work in place of the erythritol. I hope you like the white chocolate, it definitely isn’t 100% like Lindt white chocolate but it’s better than NO white chocolate!! 😉
Is the protein powder essential for flavour/texture or just there for the health value?
You can replace the protein powder with powdered milk (if you aren’t allergic or vegan) or another powdered milk (almond, soy, coconut, etc). The powder helps bind the ingredients, add a “cream-like” appearance and also add flavor. I wouldn’t omit it, but you can replace it with something else if you like. I just used protein powder because I can’t have milk and I didn’t want to buy powdered soy milk 🙂
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Three kinda dumb questions! 1. This says it yields 3 chocolate bars. Would that be three full bars of the mold you linked to? 2. Could this work with a whey protein powder? And finally, 3. What might be the equivalent for a 4″ vanilla bean if I were to use extract instead?
Thanks so much!!
No question is a dumb question!! 😉
1. Yes, this recipe yields 3 chocolate bars using the chocolate bar mold that I link to 🙂
2. I haven’t tried this recipe using whey protein so I can’t be sure. Brown rice protein thickens more than whey, so you might need to double up if using whey.
3. I wouldn’t recommend using vanilla extract in this recipe because it could seize the cocoa butter. I would recommend vanilla paste, and about a 1/2 tsp. Though, if you don’t have vanilla paste you could give the extract a shot!
I hope you like the recipe Sara!
OMG I just found this on PINTEREST and I AM SO EXCITED to make it! SO EXCITED 🙂 🙂 Thank you so much for your GENIUS!
YAY I’m so glad you found this recipe too!!
I hope you like the recipe 🙂
(By the way, if you’re not vegan or allergic to dairy, you can use dried nonfat milk for a more authentic flavor)
Hi! Was wondering, did you use deodorized or undeodorized Cacao Butter? I am having trouble finding any information about which is best for this type of chocolate. Thanks!
I’ve never heard of deodorized cacao butter before… I don’t think the one I used is because it smells a lot like chocolate.
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