Name: Vegan White Chocolate (with coconut oil)
Prep time: 5 min
Cook time: 10 min
Ingredients: 50 grams coconut oil; 50 grams powdered coconut milk; 20 grams icing sugar; tiny pinch salt

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Homemade vegan white chocolate recipe with coconut oil is budget friendly and easy to make. You will need only 3 basic ingredients – coconut oil, coconut powdered milk and icing sugar and few optional flavourings.

Why make this recipe?

Plant based & dairy free alternative to white chocolate
Budget friendly
Great taste of coconuts – it tastes like a very smooth Bounty bar!

What to expect from this recipe

This chocolate will taste like coconuts and won’t be as smooth as your regular white chocolate
You can’t use this chocolate for dipping strawberries or other fruit, it can turn fairly quickly into a sandy consistency and it’s best to use as a chocolate bar.
This chocolate will melt at lower temperature than regular chocolate (but doesn’t have to be stored in fridge)

My top tips on making this recipe successfully the first time round

Use fine confectioners – fondant sugar (finer than icing sugar) if you want to have a very smooth chocolate
Add a tiny pinch of salt to bring all the flavours together

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What makes this recipe work

Adding extra flavours (like lime) that work with coconut really makes this chocolate

Any specialist equipment needed?

This recipe is very easy to make and the use of a chocolate mould is optional. I’ve used silicone mould with a pretty bird cage motif, but you can use ice cube trays, baking tins or trays instead of moulds.

Bird Cage Chocolate Mould – Check price online
Mixing bowl (heatproof)
Mixing spoon or spatula
Scraper or large palette knife

Ingredients & Possible Substitutions

Coconut oil

I’ve decided to go a whole hog and use coconut oil with the coconut powdered milk, but cocoa butter is also fine to use. Cocoa butter is what’s normally used in making white chocolate, but it can be tricky to get hold of and it’s also fairly pricey, which is why I used coconut oil.

If you have coconut butter you will find that the chocolate will be fine even at higher temperatures and will set very easily. Coconut oil is the ‘softest’ out of all the different oils or butters I use for chocolate making, meaning that it, unfortunately, melts a lot sooner than cocoa butter or coconut butter.

Saying that my chocolates were perfectly fine when I was taking photos and I even forgot them on the table next to a warm radiator and they were still fine next morning.

Coconut powdered milk

You can find coconut powdered milk in specialist shops or large supermarkets. Make sure that the powdered milk is very fine and if not take it through a blender. You might also need to double check the ingredients, because I found some brands that include lactose from dairy milk.

Alternatively you can also use powdered soya milk. If you don’t need to make your chocolate vegan or dairy free, you can also use regular dairy powdered milk. Use the same quantities, no matter what powdered milk you use.

Icing sugar

To get even finer texture use fondant icing, which is super fine.

Salt

A tiny pinch of salt dissolved in the warm coconut oil, really helps to bring the flavours together. Use fine cooking salt to make sure it dissolves straightaway and use the tinniest pinch possible.

How to make this vegan white chocolate recipe

STEP 1

Melt the coconut oil slowly in a microwave or on a bain marie. Make sure that you don’t overheat the oil, if you melt about 2/3 the rest will melt by itself.

STEP 2

Add the salt and let to dissolve (take out the remaining grinds of salt if you feel that the salt hasn’t dissolved completely). This is quite important – the salt needs to dissolve in something because just adding it won’t work.

The problem is that salt doesn’t dissolve completely in oil, so stir the salt around with a spoon and then take out any remaining bits of the salt grains.

This way, you will still add the right amount of salt, but you won’t get large bits of salt in your chocolate. And believe me, even small pieces of undissolved salt feel like a large pieces in the chocolate!

STEP 3

Add the coconut powdered milk and stir in.

STEP 4

Add the icing sugar – 1/2 at the time, then stir and then add more if needed. You will get a fairly thick consistency.

STEP 5

Pour or spoon into the mould or pour into a baking tin lined with greaseproof paper. My chocolate got a bit too cold, so I’ve just smoothed it in with my flexible spatula and levelled the top with a scraper (use a cutlery knife if you don’t have one)

STEP 6

Leave to set in the fridge for 20-30 minutes.

Eat or keep in an air tight container.

Flavour variation

White chocolate & Lime (fine grating of fresh lime or lime oil)
White chocolate & Ginger Spice (or other sweet spices)
White chocolate & Pink Pepper
White chocolate & Raspberry or Strawberry (Freeze dried)

It’s best to use oil based flavours rather than water based as chocolate doesn’t tend to like water very much.

Saying that if you are making these chocolates for an immediate use, you can add a small amount (like a teaspoon or so) of a water based flavouring (if it’s quite thick) like honey, agave syrup or various flavoured sugar syrups such as cardamom syrup or earl grey sugar syrup.

As these are very concentrated in flavour and the water has been reduced, you could just about get away with using these without getting the chocolate to bloom.

Batch size

Exactly the right amount to fill one mould – about 120-130 grams.

Scalling up

This recipe can be easily scale up, just double or triple the ingredients.

Shelf life

All the ingredients used in this recipe have a fairly long shelf life, so this chocolate is not going to expire or go off too quickly.

Saying that, the coconut oil does melt fairly quickly when in a warmer environment (or even a warm room), so I would still recommend to eat this chocolate within 10-14 days.

Storing your white chocolate

This dairy free white chocolate is best stored in cold, dark place either wrapped in a cellophane bag or in a airtight container.

This recipe and me

We have a lovely Turkish shop close to where we live and we always go there to buy stuffed wine leaves, ever since we’ve tasted them in Northern Cyprus. I love that shop as it has so many different spices and foods that you can’t buy anywhere else.

Anyway, last time I picked up a bag of powdered coconut milk and it inspired me to make this chocolate. I’d normally use cocoa butter to make my chocolate, but with this recipe I thought I’d combine it with coconut oil and add a little bit of lime to make the flavour like a tropical island flavour or a drink.

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Why not stay in touch…

I hope you enjoy making this recipe and if you do, I’d love to know what you think! Let me know in the comments below or find me on Instagram or Facebook and add the hashtag #cocoaandheart so that I can see your post.

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Magdalena