I have a confession to make. I didn’t use vegan white chocolate on my Cinnabon Caramel Corn, despite my recipe calling for it. It was my practice batch and since I was making it with things I had on hand, I used regular white baking chips. I assumed finding vegan white chocolate would be simple and I could go out and buy it when it was time to make the real batch to ship to the winner. Well, a friend of mine asked me where I got my vegan white chocolate because she had not been able to find any in Wichita so I called all the health food stores and none of them sold it. I was shocked! Apparently this stuff is harder to find than I assumed.
To remedy the situation and make sure I had some vegan white chocolate on hand when I needed it for the 100% vegan batch of Cinnabon Caramel Corn next week, I set out to make it from scratch. And I’m happy to report that it is a smashing success. Yowza, this stuff is good! The cost of the coca butter makes it a little pricey, but when you need some vegan white chocolate, you need some vegan white chocolate, and we’re not going to let a $8 jar of cocoa butter hold us back, now are we?
Vegan White Chocolate
Measure the powdered sugar, soy milk powder, and salt into a sifter and sift into a bowl; set aside. Measure the cocoa butter into a large microwave-safe bowl and microwave for one minute; stir. Continue microwaving in 30-second intervals, stirring very well in between, until the cocoa butter is melted. If using the vanilla bean, scrape the seeds from the pod and whisk into the melted cocoa butter. Next, quickly whisk the dry ingredients into the cocoa butter until completely smooth. Pour into a chocolate mold (I used an 8-ounce candy bar mold). If you don’t have a mold, paper cups or silicon bakeware will do in a pinch. Gently tap the mold on the counter top a few times to release any excess air bubbles. Allow to sit at room temperature for half an hour before placing in refrigerator to fully harden. Pop the chocolate out of the mold and enjoy. Store any leftovers (yeah, right!) in an airtight container.
Veronica’s notes: I read many first-hand reports of vanilla extract causing homemade white chocolate to curdle and become a vile consistency, so I chose to play it safe with vanilla bean seeds instead. If you would like to try using extract or vanilla bean paste, consider yourself warned. And please let me know if you try it and have success! UPDATE: I have now tried adding vanilla extract and have confirmed that it does indeed ruin the texture. Please do not try it.
Makes 8 ounces.
Recipe source: barely tweaked from It’s a Greyt Vegan Life