White Chocolate Chips By Chocolate Covered Katie

By Kathy C.

Ingredients

• 2-inch cube cacao butter (30 grams, or 2 tbsp after melting)
• scant 1/8 tsp pure vanilla extract
• stevia or powdered sugar to taste (2 tbsp if powdered sugar)
• 1 tbsp raw cashew or macadamia butter (can omit; it’ll just be less creamy) (15g)
• very tiny pinch salt

Details

Servings 4
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Melt the cacao butter (either in the microwave or on the stove). Turn off heat, then stir in all other ingredients. Pour into candy molds or a plastic container, and freeze until it hardens. Healthier and vegan white chocolate chips. Yay!

optional: If you can find it, I highly recommend adding 1/2 tsp dry milk powder—such as soy or ricemilk powder—to the ingredients for optimum creamy texture, as this is one of the basic ingredients in every white chocolate bar I looked at during my aforementioned research. However, knowing that a lot of people would have trouble finding the powder, I also tried omitting it. And then I tried adding protein powder instead (increasing to 1 tsp). Omitting or adding the protein powder instead will yield a texture that’s a little different than store-bought white chocolate, but both ways still work! (Just please don’t add liquid milk. I tried that too, and it doesn’t work.)

Nutrition Information:
Nutrition information is for 1/4th of the recipe.
Calories: 55
Fat: 6.9g
Carbs: 0g
Protein: 0g
WW Points (new system): 2 points

Cacao butter can be found at many natural food stores (such as in the raw section of Whole Foods). It can also be ordered online. The only substitution I can think of that would even be remotely similar would be coconut butter. Coconut butter would technically work in this recipe; but really, you need cacao butter for a true white-chocolate flavor. There just isn’t a suitable substitution.