There are people out there that love white chocolate more than regular chocolate. We haven’t shared any white chocolate recipes before because white chocolate is almost impossible to find sugar-free, vegan or using healthy fats. So that left us with one thing to do – make our own!

Well this week, a white chocolate chip recipe seemed very fitting to share on the blog. White always symbolizes renewing, cleansing and a rebirth. It’s been a long winter and I am ready for all those great things! Let’s start celebrating a new season with delicious white chocolate using whole, natural, pure ingredients.

These white chocolate chunks are perfect for any recipe. You’ll be happy by how easy this recipe is to make. It’s actually possible to have these chocolate gems right when a craving hits! Enjoy!

Homemade White Chocolate Chips/Chunks (raw, sugar-free and vegan!)
Print Recipe

1/2 cup Cacao Butter Chunks
1/2 cup Coconut Shreds
3/4 teaspoon Vanilla Extract
1 Tablespoon Protein Powder or Dry Milk Powder (non-dairy or dairy)
1/4-1 teaspoon Liquid Stevia or few dashes Powdered Stevia (to taste)

In a food processor or blender, blend up the coconut shreds for about 6-7 minutes, scraping the inside bowl periodically. You want to blend up the coconut shreds until it becomes coconut butter. While it is mixing, melt the cacao butter in the microwave or on the stove, on low heat until just melted. Add the cacao butter to the coconut butter mixture. Add the vanilla, powder of choice and stevia and mix well. Pour the mixture into a small baking dish (smaller than an 8 by 8) or candy/chip molds. Place in the freezer for 30 minutes. Remove from the freezer and cut into squares or remove from molds. Keep chips covered in the fridge.

NOTE: It took a few tries to create a chip that would bake without melting all over the place.The coconut butter is a secret ingredient for helping these chips stay firmer. The powder is also crucial. If you do not have a protein powder or dry milk powder, you can try using a flour. These chips will still melt when baking, but they will not totally evaporate into your baked goodies. For best results, add the chips when chilled to batters. Keep stored in an airtight container in the fridge or freezer to use at a moment’s notice!

Yields heaping 1/3 cup White Chocolate Baking Chunks

Oreo cookies are fantastic, but we all know Oreo cookies are best homemade. It’s been 3 years since posting the original recipe for Healthy Oreo Cookies.  But I knew that brighter, newer pictures could really showcase their delicious flavor and fantastic texture. We can all appreciate pictures of homemade Oreos, no?

P.S. – You have more control over the ingredients AND the filling with these cookies.
Switch it up every now and again, or make them double stuffed if you please.

If you were expecting peanut butter by the looks of these pictures, Happy April Fools! Instead, you’re getting sunflower butter! Doesn’t the word “sunflower” instantly make things bright and cheery!?

What about if they are combined with the words “butter cups”? And then added to chocolate for delicious sunbutter bites?! Get a peanut free taste of Peanut Butter Buckeyes or Peanut Butter Cups in an allergy friendly treat! I wish I had come up with these things sooner for our sister, Chelsea!

Without dairy, sugar or gluten, this recipe allows anyone with sensitive allergies to still enjoy one of the most delicious flavor combinations - nut butters and chocolate! Sunflower butter is the most delicious peanut butter substitute because it tastes so similar to peanuts! It’s naturally a firm butter so it holds up very well in no-bake recipes like these and there isn’t any special ingredients added to get a nice nutty flavor. You won’t be able to beat the ease of this recipe nor the health benefits of this perfect peanut butter cup substitute!

Sunflower Butter Cups  (vegan and gluten-free)
Print Recipe

1/3 cup Sunflower Seed Butter (Almond Butter is our next favorite substitute)
2 Tablespoons Pure Maple Syrup or Raw Honey
1/4 teaspoon Pink Salt
1/2 teaspoon Pure Vanilla Extract
1 cup Chopped Vegan Chocolate, melted

In a small bowl, combine the nut butter with the honey or maple syrup. Add the rest of the ingredients except the chocolate. Mix until just combined. Line a mini muffin pan with muffin liners. Very lightly coat with a neutral oil spray. Generously coat the bottom of each liner with chocolate. Place a small ball of the nut butter mixture, about 1 teaspoon in each cup. Top with remaining melted chocolate.

Makes 12-14 cups