I have been trying to solve this mystery for months.. and months. Chocolate is such a tricky thing- and to be honest there is so much yet that I have to figure out. But, today I’m excited to share with you a small victory. This white chocolate is not perfect, but gosh darn it its really close and I think its yummy!
A few things I learned:
Oil and water do not mix. This seems obvious doesn’t it? It took me a few experiments to figure that out. Cocoa butter is an oil. Adding liquids like Vanilla Extract, Heavy Coconut Milk etc just were not cutting it. The chocolate would get hard in the freezer and then turn into melty mush the second It landed in my fingers.
There is a reason soy lecithin is used in white chocolate. I’m pretty sure that it acts as a emulsifier. (Don’t quote me on that..) I avoided it as I know many of you don’t do soy. I needed some sort of filler ingredient to mix with the cacao butter to bind the ingredients together and to give the chocolate some body. After many different trials cashews proved to be the best fit for the job.
My biggest battle with this recipe has been the sugar! Adding granulated resulted in a gritty texture (Its good- tastes like sugar cookie fudge). But its not the traditional taste/texture. I could not add liquid sweeteners as they would keep the chocolate from staying hard at room temperature.
I settled on two options: a) use granulated white sugar (or xylitol or erythritol) or b) use powdered sugar (or powdered xylitol etc.).
Note: Xylitol and Erythritol are non-glycemic. A great option for those looking to make the recipe sugar free.
The granulated adds an interesting crunch which again I thought tasted yummy, and the powdered sugar blends into the chocolate and will give you a texture close to what you would expect of white chocolate. Both are yummy, feel free to use either, I’ll leave it up to you!
To make your own powdered sugar place your sugar of choice into a high powdered blender or into a coffee grinder and process until it becomes a powder.
At room temperature this chocolate will soften some.. but it will remain solid.
Dairy Free White Chocolate
1/2 Cup Melted Cacao Butter
1/4 cup + 2 Tbs Raw Cashews dry.
1/2 vanilla bean
3-4 Tbs (to taste) Granulated Sugar OR Powdered Sugar (White Sugar, or Erythritol or Xylitol)
- Melt the cacao butter. Pour into a measuring cup to make sure you have exactly 1/2 cup of the melted butter.
- Stir into the hot melted oil the raw cashews. Set aside for 1 hour for the cashews to soften in the melted butter.
- Cut one vanilla bean in half and using a pointy knife skim out the insides of the bean. Add the fresh vanilla to the cashew/melted cacao butter mix. (This is optional- though highly recommended. The vanilla adds great flavor!)
- Pour mixture into a small food processor. Add sugar of choice. Process until extremely smooth.
- Pour mixture on to a piece of parchment on a plate or cookie sheet. Place into freezer for 30 minutes until solid.