Dairy Free White Chocolate. (Gluten/Soy/Sugar Free)

Dairy Free White Chocolate. (Gluten/Soy/Sugar Free)

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.

I use Cocao Butter from Nuts.com! Its great stuff.

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)


  1. Melt the cacao butter. Pour into a measuring cup to make sure you have exactly 1/2 cup of the melted butter.
  2. Stir into the hot melted oil the raw cashews. Set aside for 1 hour for the cashews to soften in the melted butter.
  3. 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!)
  4. Pour mixture into a small food processor. Add sugar of choice. Process until extremely smooth.
  5. Pour mixture on to a piece of parchment on a plate or cookie sheet. Place into freezer for 30 minutes until solid.


Chop into chunks! Store in the fridge or freezer. Eat when its chilled for the most white chocolate like experience.


Brittany Angell

33 comments | Leave your own

  1. JEnnifer in PA

    Thank you for this!!! My oldest dd cannot have gluten or dairy and since most chocolate has dairy we are a bit restricted here. We will have to have this as a treat during the Christmas season. I LOVE your blog. Thanks for all the great recipes.
    Jennifer in PA
    The Entwife’s Journal

  2. A

    What about sunflower lecithin instead of the cashews?

  3. Chef Amber Shea

    “Soaking” the cashews in the melted cocoa butter is a great idea!

  4. Robin S.

    I’ve been making chocolate for 40 yrs.,I could not in good conscience let my kids eat what’s peddled as “choc./candy” .one thing I know about white “chocolate ” is that it breaks down easily ,coconut oil or a legal equiv to Wesson,1/2 tsp at a time will re emulsify.i think if you try melting turbinado sugar in coconut manna (I think that’s right spelling) it will yield a decent texturely smooth sweetness .Your recipe sounds delish ,Im adding broken peppermint canes to mine ; healthy holidays !

  5. Cheerfully Vegan

    This sounds very good!! I have some powdered vanilla flavoring that would probably work since I don’t have vanilla beans. I shall have to try it. ๐Ÿ˜€ Thanks for trying so hard to figure this out for all of us.

  6. Tracey Brown

    Okay I am so excited to have this recipe to try. We are nut free so I am going to try pumpkin seeds instead of cashews. Usually when I use pumpkin seeds instead of nuts I also add a touch of lemon juice to cut down on the green colouring. Do you recommend this or shall I just go with the green and add some peppermint and have green peppermint “white” chocolate? Is there anything else I should know or try instead of the pumpkin seeds? Thank you so much for these countless recipes. Although I can’t have nuts, I am usually able to use something else instead and so I still appreciate that you do all the experiments first!

    1. Lex

      I make chocolate every year for the holidays but I’ve never tried dairy free. Super excited to see how it turns out. And based on my experiences crushed candy canes, or other mint candies mixed into the white chocolate are just about everyone’s favorite variety.

      Tracey Brown – I’ve never tried using pumpkin in place of nuts but it sounds like a brilliant idea. Have you tried this in this recipe yet? I’d love to know how it turns out.

      1. Tracey Brown

        I have to source the cocoa butter first, then I can make the chocolate. I’m hoping to find some locally tomorrow.

  7. Adrienne

    Just shared on FB! Yum! I’ve been meaning to do this for awhile now :).

  8. Jodi Strassheim

    Hi…I just stumbled onto this recipe and your site. Yay! My son has lots of food sensitivities and I usually cook/bake gluten, dairy, egg, soy, garlic free. (Top offenders). I’m not sure if it’s correct, but I’ve read up on Soy Lecithin and here is what I remember: When “they” (whoever they are) process soy to make soy oil from soybeans, they use an extremely high temperature. The grime or gunk that comes out of that process is lecithin and they use it as an emusifier. It smells and tastes and looks so bad they bleach it and do all sorts of stuff so it’s “acceptable” for food. Yuck. Apparently, soy lecithin does not carry the protein from the soybean, so many deem it safe and acceptable for those with soy sensitivities/allergies. My son does not ingest soy, but I do allow him to eat things with soy lecithin and I have not noticed a great difference/variation in his testing results or reactions (although he has delayed reactions so who knows). Hope this is helpful. I should read up on it again and see if there is new information…maybe this is old and completely wrong!!! Hope not! Excited about your site….thanks!

  9. Elizabeth Good

    Sounds like you really worked hard on this one! Thanks for another great effort. I really appreciate the non-glycemic sweeteners (as you may know)! I have a big bar of cacao butter I bought a year ago from David Wolfe’s site when I went paleo-ish, and never figured out what to do with it! I love that others have given cashew-free options to try (those things give me hypoglycemia for some weird reason). This will be fun to try. Thanks again.

  10. Barb

    I discovered cocoa butter earlier this year and was thrilled! In my version of “chocolate”, I add unsweetened carob powder to the melted cocoa butter. You have to play a little to get the right ratio (it’s about 3:1 carob to cocoa butter; if you don’t add enough carob, it’s not sweet enough and you get a two-toned chocolate with the white cocoa butter on the bottom and the carob on the top). The carob adds a natural sweetness with no sugar or caffeine – yum! Even my hubby loves it ๐Ÿ™‚ There are also other alternative sweeteners like yacon syrup, luo han guo, etc that you could try, though I haven’t experimented myself as the carob chocolate was great as is.

  11. Jody

    Hey I was wondering if I could use this chocolate in puppy chow instead of regular chocolate.. ? do you think it would work or is it too runny and not solid unless its frozen? Thanks!

  12. Bekah

    Thank you for all of the time you put into your recipes…I am so thankful for your website! These look amazing! I have been craving white chocolate, but I refuse to give in and eat the stuff from the store. Where do you find the cacao butter at? and is there a difference between cacao butter and cocoa butter?

  13. Jen

    This looks/sounds amazing! Do you know if anyone has used Coconut Palm Sugar and made it into powdered sugar? I’m wondering if this will work…

    Thanks for the great recipes!

  14. Kelsey Lunn

    Seriously! This is beyond delicious. I’m embarrassed to say I ate the entire batch in less than 24 hours.

  15. Lina

    Just wondering if it is ok to mix already blendered cashews into the melted cacao butter. Will it be a differnce? I’m afraid it will be hard to take it from my poor blender ๐Ÿ™‚

  16. Marya

    I tried this recipe with Brazil nut flour left over from Brazil nut milk I made myself and it was great. I was wondering if coconut flour would work also. I have coconut meal left over from a milk I made from dessicated coconut and wanted to give it a try. What do you think?

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