Vickys Dairy-Free Homemade White Chocolate

1. 1

   This recipe will make 1 x 100g bar so use either individual chocolate moulds or one bar-sized mould.

2. 2

   You can multiply the recipe if desired

3. 3

   Whisk together the icing sugar, coconut flour and salt.

4. 4

   If using a vanilla pod, mix the seeds with the sugar the day before you make the chocolate for better flavour

5. 5

   Melt the cocoa butter in a pan over a medium-low heat or in the microwave in 30 second increments.

6. 6

   Follow my recipe on how to temper chocolate to get a store bought finish

7. 7

   Pour the vanilla extract if using and melted cocoa butter into the dry ingredients and beat until smooth.

8. 8

   It will look like cloudy, thickened melted butter at this point

9. 9

   Pour into the mould or moulds and let cool to room temperature before letting set in the fridge for 1 hour

10. 10

    Vegan white chocolate!

* Per serving · 4 servings · Values may vary.

No additional tips available.