Vegan white or “milk” chocolate

7 steps

Prep:10minCook:20min

Nut free. Dairy free. To make white chocolate, do not add the cocoa powder.

Updated at: Sun, 02 Nov 2025 02:47:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories34.9 kcal (2%)

Total Fat2.8 g (4%)

Carbs2.3 g (1%)

Sugars1.9 g (2%)

Protein0.2 g (0%)

Sodium7.5 mg (0%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

½ cupcacao butter

chopped

0.5 Tbspunsweetened cocoa powder

optional for milk chocolate

1 Tbspsunflower seed butter

for creaminess — in place of oat powder

3 Tbspmaple syrup

or to taste

2 dropsliquid Stevia

optional, boosts sweetness without extra liquid

2 Tbspoat flour

optional, or finely sifted oat powder this replaces milk powder, If you have oats, just grind them very fine in a blender or coffee grinder

½ tspvanilla extract

clear, or vanilla powder

sea salt

Instructions

Step 1

Prepare the oat powder: Blend rolled oats until they’re as fine as possible, then sift out any larger bits. You want a silky powder — this adds creaminess and body. Can use seed butter instead of oat powder if desired.

Step 2

2. Melt the cacao butter: Use a double boiler. Stir until fully liquid, then remove from heat.

Step 3

3. Whisk in dry ingredients: Add oat flour and salt to the melted cacao butter. Whisk well until smooth — the mixture will look slightly thick and opaque.

Step 4

4. Sweeten: Slowly whisk in maple syrup (and Stevia & seed butter if using). If the chocolate thickens too much, return it briefly to the warm water bath to loosen it.

Step 5

5. Flavor: Add vanilla and stir until silky.

Step 6

6. Pour and set: Pour into silicone molds or a parchment-lined dish. Tap out air bubbles. Chill in the fridge for about 1 hour (or freezer for ~20 minutes) until firm.

Step 7

7. Store: Keep refrigerated. It softens easily at room temperature since it’s made without emulsifiers.