There are people out there that love white chocolate more than regular chocolate. Are you one of them?
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. They have amazing white chocolate flavor that is perfect for literally any dessert and tasty enough for snacking on their own. Not that we usually do that…
You’ll be happy by how easy this recipe is to make and the short ingredient list. It’s actually possible to have these chocolate gems anytime or when a white chocolate craving hits! Enjoy!
Homemade White Chocolate Chips/Chunks (raw, sugar-free and vegan!)
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