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Vegan White Chocolate

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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

Printable recipe
Printable recipe with picture

1/2 cup + 2 tablespoons powdered sugar
2 teaspoons soy milk powder (I used raw coconut flour with good results)
1/8 teaspoon salt
4 1/4 ounces food grade cocoa butter
1 vanilla bean (optional)

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

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

16 responses »

  1. I bet it is hard to find. That Cinnabon popcorn looks so good. I’m looking forward to trying or not.

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    • LOL, I love how you said “or not.” It is addictive so be sure to have a bunch of kids around when you make it…otherwise you might eat way too much of it yourself and I don’t want to be held responsible for a possible sugar coma. ;)

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  2. Very cool! This is something I never would have thought to make from scratch. And I love how you can see the vanilla bean seeds speckled throughout.

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  3. That bar looks beautiful! I’ll have to try the vanilla bean method since the extract and the paste (I wanted the speckles, too!) didn’t work out so well. I made the Cinnabon popcorn last night and it is GOOD!

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    • That’s great! Did you make it with coconut oil or with Earth Balance?

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      • I took your advice and used Earth Balance! I also used agave nectar in place of the corn syrup. Also, I made it in 2 batches; one with white chocolate one with true semi-sweet (no milk) chocolate. I woke up this morning to find that the man had taken both bags to work with him! Oh, well – he actually did me a favor!

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        • That is too funny you used agave because I was about to use it too, but I wanted to use up the rest of my corn syrup and so I used that instead. I’m glad to hear that works! Thanks for letting me know the Earth Balance works, I will be using that next time. I already went out and bought some. LOL–I sent my extra (after I ate almost half the batch) with my man too. Sharing is caring (for ourselves too!). :)

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  4. Pingback: Vegan Cinnabon Caramel Corn « Recipe Rhapsody

  5. That is so awesome that you made it from scratch! I bet it tastes better than the store bought stuff for sure. Beautiful photos!

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  6. That looks amazing! If you wanted to send me a bunch of that I totally wouldn’t mind…haha :)

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  7. This looks SO GOOD and I love your idea of using coconut flour instead of soy milk powder. I saw a recipe for vegan white chocolate before but was put off due to the soy milk powder as I have no clue where to buy it from, but coconut flour is easy! Definitely going to try this =D

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    • I was able to find the soy milk powder at a health food store, but was unwilling to pay $16 for something I might never use again, so I bought some raw coconut flour when I saw it one sale for $5 and I know I can use that since I bake a lot and have a friend with a son who’s got gluten allergies. Win-win!

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  8. That looks great! I’ve heard of people making their own chocolate before but I’ve never seen it done. I want to make my own chocolate characters (charachoco)but can’t seem to find vegan white chocolate anywhere. Thanks to this I can make my own!

    Thank you. ^.^

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  9. Pingback: Cake Batter Lovins | Veronica's Cornucopia

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