Melt the cacao butter in a double boiler over low heat, stirring occasionally. I simply added the cacao butter to a ceramic bowl and put the bowl into a pan filled with a little hot water. It's important that you turn off the heat once the water in the pan starts simmering, to avoid drops of water getting into the bowl.
Keep stirring until it's completely melted, then add the cashew butter (or coconut butter) and stir to combine.
Finally, sift in the powdered sugar, and also add the vanilla extract, and a pinch of salt.
Prepare two silicone molds and use a spoon to fill the white chocolate mixture into the molds.
Transfer the silicone molds into your fridge for about 1-2 hours (or into your freezer for about 20-30 minutes) until the chocolate firms up.
Remove from the mold and enjoy! Store leftovers in the fridge or freezer.
Cacao butter: I used small chunks of cacao butter. If you have larger chunks, simply use a knife to chop them into smaller pieces to melt the cacao butter faster.
Sugar: For sugar-free white chocolate use powdered Erythritol. It's important that the sugar is very powdery. If it's not, grind it in a blender or electric spice/coffee grinder and use a sieve to avoid any lumps in the chocolate.
Vanilla: I used clear vanilla extract, but you can also use dark vanilla. It will slightly discolor the white chocolate though.
Optional Add-Ins: Feel free to add 1-2 tablespoons of powdered coconut milk, soy milk, or rice milk to your mixture for a white "milk" chocolate.
The recipe makes about 225 grams (or 2 bars of chocolate/ 30 chocolate hearts). One serving is 15 grams (2 chocolate hearts).
The total time doesn't include chill time.
Vegan White Chocolate
Amount Per Serving (15 g)
Calories 102Calories from Fat 72
% Daily Value*
Saturated Fat 4g20%
* Percent Daily Values are based on a 2000 calorie diet.