This fun and colorful vegan white chocolate is made from scratch, not too sweet and full of superfoods! Once you have the right ingredients it’s actually quite simple to make. I hope that you get to try it and make your own beautiful creations!

The Ingredients

Cacao butter. This is the base of the white chocolate. For the best results I recommend using a scale to measure, otherwise if using a measuring cup make sure to chop the chocolate in very small pieces.
Soy milk powder. Adding soymilk powder lessens the amount of icing sugar needed therefore the chocolate will not be overly sweet. I’ve tried using coconut milk powder but I find that it leaves a gritty texture.
Icing sugar. Icing sugar sweetens the chocolate while keeping it firm. Liquid sweetener like maple syrup will make the chocolate very soft.
Vegan butter. This helps to give a creaminess to the chocolate.
Vanilla extract. Adds a subtle flavor. Be careful not to use too much as it will darken the chocolate.
Sea salt. A tiny pinch rounds out the flavors.
Superfood powders. Use a variety of superfood powders or freeze dried powders to color the white chocolate. The ones that I used are listed further below.

How To Make The Chocolate

Making vegan white chocolate from scratch is actually not as hard as you may think it is! There are a few specialty ingredients that you may not have (cacao butter and soy milk powder) but once you have them the actual process is quite quick and easy.

Chop up the cacao butter and melt in a double boiler.
Add the vegan butter. Once it has melted sift in the icing sugar and soy milk powder. Stir to combine.
Finally stir in the vanilla and sea salt.

Ingredients to make vegan white chocolate

The Superfood Powders

Adding colored powders gives this chocolate a fun and playful feel and the colors are actually good for you! I had so much making them, it really feels like you’re painting! The powders I used were:

freeze dried raspberry powder
goji berry powder
turmeric powder
matcha powder
ube powder
cacao powder

Start by placing about 1/2 a tablespoon of white chocolate in a tiny bowl and add a 1/8 tsp of powder. Stir and add more to get the desired color. Carefully spoon in each color to the molds, making sure not to overfill the borders. Place it into the fridge to set and then pour the remaining white chocolate over top.

Adding superfoods powders to vegan white chocolate in molds

Why You Will Love This White Chocolate

✓ Fun and playful

✓ Filled with superfoods

✓ Versatile

✓ Creative

✓ Allergy friendly

✓ Vegan and gluten free

Looking For More Chocolate Bar Recipes?

Cherry Blossom Dark Chocolate Bark

Or More Superfood Recipes?

Superfood Fruit Leathers

There are so many different fun and creative ways that you can color this chocolate! I hope that you enjoy this recipe and have fun making your own beautiful creations! If you do, your feedback is always appreciated! Please leave a comment and star rating below. If you have questions please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!

Ingredients

white chocolate

1/2 cup cacao butter, finely chopped (50 grams)
2 tablespoons vegan butter
5 tablespoons soy milk powder, sifted *see notes
3 tablespoons icing sugar, sifted
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt

superfoods powders

1/4 teaspoon freeze dried raspberry powder
1/4 teaspoon goji berry powder
1/8 teaspoon turmeric powder
1/8 teaspoon matcha powder
1/8 teaspoon Ube powder
1/4 teaspoon cacao powder

Instructions

Prep your work station by placing the chocolate molds on to a cutting board. This will make it easier to transfer the molds to the fridge to set. Have your superfood powders and small dishes to mix them ready to use.
Chop the cacao butter very finely. I recommend using a scale to measure the cacao butter. Place the cacao butter in a medium sized heat proof bowl. Fill a small pot with two inches of water. Place the bowl of cacao butter on top, making sure that no water touches the bottom of the bowl (double boiler method). Heat the water to a low simmer. Stir the cacao butter occasionally as it melts. Make sure not to over heat it.
Once the cacao butter has melted add the vegan butter. Stir periodically as it melts. Once it's melted sift in the icing sugar and soy milk powder. Stir to combine. Add the vanilla extract and sea salt.
Remove the bowl from the pot, wipe any excess water from the bottom of the bowl. Make sure that no water gets into the chocolate.
Take about 1/2 a tablespoon of the white chocolate and place it into a small dish. Start by mixing 1/8 teaspoon of superfood powders pf choice and add more until the desired color is reached. Carefully spoon the mixture into the mold, making sure not to go over the borders. Repeat for the rest of the colors/powders. If the white chocolate starts to get too thick/harden, simply place it back onto the double boiler for a few minutes until it has fully melted again. Make sure not to over heat it.
Once you are done filling the molds with the colors place it into the fridge for about 15-20 minutes, until the chocolate is set. Once it has hardened, pour the rest of the white chocolate overtop and return back to the fridge.
To unmold the chocolate turn it upside down onto a cutting board. The chocolate should be face down on the board. Peel the mold away from the chocolate. The chocolate is somewhat delicate and can break easily, so if you unmold it in your hands it may break. It can stay stored covered in the fridge for up to 2 weeks. Enjoy!

Notes

*I have tried using coconut milk powder but I find it leaves a gritty texture. Soy milk powder can easily be found online. Make sure it is not soy protein powder.

*The yield of this recipe depends on the size of your molds. I was able to make 3 squares bars that were 3″x 3″.

Nutrition