Vegan white or “milk” chocolate

Name: Vegan white or “milk” chocolate
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: World Cuisine
Ingredients: 1 cup (100 g) cacao butter, chopped; 1 Tbsp unsweetened cocoa powder (optional for milk chocolate); 2 Tbsp sunflower seed butter, (for creaminess — in place of oat powder); 6 Tbsp maple syrup (or to taste); 4 drops liquid Stevia (optional, boosts sweetness without extra liquid); 4 Tbsp oat 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.; 1 tsp clear vanilla extract or vanilla powder; • Pinch of sea salt

7 steps

Prep:10minCook:20min

Nut free. Dairy free. To make white chocolate, do not add the cocoa powder. Makes about 42 small pieces of candy. 150g cacao makes about 60.

Updated at: Thu, 13 Nov 2025 00:51:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories348.5 kcal (17%)

Total Fat28.2 g (40%)

Carbs23.2 g (9%)

Sugars18.8 g (21%)

Protein2 g (4%)

Sodium52.7 mg (3%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupcacao butter

chopped

1 Tbspunsweetened cocoa powder

optional for milk chocolate

2 Tbspsunflower seed butter

for creaminess — in place of oat powder

6 Tbspmaple syrup

or to taste

4 dropsliquid Stevia

optional, boosts sweetness without extra liquid

4 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

1 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.