Paleo / Vegan Dairy-Free White Chocolate


Here's the paleo and vegan white chocolate we tested this week. It firms up in a chocolate mold if placed in the refrigerator to cool. The flavor is rich and smooth.

There are many recipes for vegan or paleo white chocolate. We used almond with bits of the almond skin. If you don't care for the flecks (which we like), you can try Bob's Red Mill super fine version made from blanched almonds. In any case, the addition of the nut flour gave this recipe some added bulk. 

Feel free to leave your comments if you try it. We'd love to know what you think.

Paleo / Vegan Dairy-Free White Chocolate

4 oz organic cocoa butter
4 tbsp. organic coconut butter
1/3 c fine almond flour
1/4 tsp. sea salt
2 cups organic powdered sugar
1/2 tsp pure vanilla extract

Gently melt cocoa butter and coconut butter until smooth, about 5 minutes.

Pour into a deep bowl and whisk in other ingredients until blended, making sure powdered sugar and almond flour is free of lumps.

Pour into a parchment lined baking tray or chocolate molds and cool in the refrigerator approx. 1 hour until firmly set.

Can be melted and used as couverture over baked goods or confections, 
grated over vegan/paleo ice cream, or as a dip for fresh strawberries or
dried fruits. Store in the refrigerator to keep from softening.

Makes approximately 14 oz.


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