We’re suckers for chocolate and missed it when we quit refined sugar, so you can imagine our excitement when we found Lily’s dark baking chips. Then Lakanto upped the ante with semi-sweet chips and we just about lost our minds. Still, we wanted a white chocolate option (or close approximation), and that’s how Salted Vanilla Bean White Chocolate came to be. Just like the Lily’s and Lakanto chips, our Salted Vanilla Bean White Chocolate is paleo-compliant, refined sugar-free, and vegan.
This recipe comes together quickly and easily as long as you have the right ingredients and a double boiler. Don’t try this in the microwave. Three things to ensure your success: (1) The cacao butter must be weighed for reliable measurement. (2) Lakanto Powdered Sweetener is a 2:1 sweetener, meaning you would need twice as much of another powdered sugar replacement. That won’t work. Do not substitute. (3) Sift the sweetener and coconut milk powder to avoid lumps.Print
Salted Vanilla Bean White Chocolate that’s vegan, paleo-compliant, and refined sugar-free.
- 3 ounces raw cacao butter, by weight (we’ve used Navitas and Terrasoul brands with consistent results)
- 2 tbsp unsweetened cashew butter (we used Justin’s)
- 1/2 tsp unsweetened vanilla bean paste or 1/4 tsp vanilla bean powder
- 1/4 cup Lakanto Powdered Sweetener, packed and leveled
- 1/4 cup Coconut Milk Powder, packed and leveled (we used Terrasoul)
- 1/8 tsp salt
- Place a sifter or fine mesh strainer in a medium bowl, then use a 1/4-cup scoop to measure the Lakanto Sweetener and coconut milk powder, respectively, packing each and leveling with a knife, then add each to the sifter. Sift the sweetener and coconut milk into the bowl and set aside.
- Bring water in the pot of a double boiler to a rolling simmer.
- Weigh cacao butter, chop into small uniform chunks and place in the bowl of the double boiler, then add the salt and cashew butter. Place the bowl on top of the double boiler pot and remove from heat. When most of the cacao has melted (2-3 minutes), begin whisking and continue until the mixture is smooth and creamy.
- Add the sweetener mixture, one heaping tablespoon at a time, while whisking constantly to avoid lumps. Scrape down the sides of the bowl as needed with a rubber spatula. Once all the wet and dry mixtures are combined, add the vanilla bean paste or powder and continue whisking 1-2 minutes, again scraping down the sides as needed. The mixture should be glossy and lump-free.
- Spoon into silicone candy molds of your choice (our candy molds held about two teaspoons each and made 24 pieces of chocolate). These are decadently rich, so when choosing a mold smaller pieces are better. Refrigerate at least 2 hours before removing the pieces from the molds (larger molds will need more time to set).
Refrigerate in an airtight container up to 2 weeks or freeze in a reusable silicone zipper bag with excess air removed up to 2 months. Total time does not include chill time.
Best made in small batches, so multiplying this recipe is not advised.
Keywords: PALEO WHITE CHOCOLATE, SUGAR-FREE WHITE CHOCOLATE, WHITE CHOCOLATE, VEGAN WHITE CHOCOLATE, PLANT-BASED, PLANTBASED, LOW-CARB, GRAIN-FREE, GLUTEN-FREE, DAIRY-FREE, PALEO