A delicious vegan white chocolate recipe made with coconut and freeze dried strawberries. Perfect in a heart shape for Valentine’s Day or make in any mould for another time of year. Low in added sugar.
Have you tried vegan white chocolate? When I was researching this recipe I was surprised how many recipes contained as much sugar (usually icing sugar, or powdered sugar) as cacao butter and I really wanted to try to make a version that was low in added sugar and so might even count as a healthy Valentine’s treat.
So I’ve used a little maple syrup to sweeten it – and of course the freeze dried strawberries are naturally sweet as well. Before this sets it’s a kind of light brown colour – definitely not white chocolate – and I was pretty sure it wasn’t going to work. However, after a few hours in the fridge I went back to check it and – hurrah – it had turned white. Or pinkish white anyway.
Don’t get me wrong – this isn’t the same thing as a Milky Bar. This vegan white chocolate does have a slightly grainy texture and is much less sweet. However, don’t let this put you off – my children (the toughest judges around) LOVE these.
You will need some cacao butter to make these chocolates. I used Sevenhills Wholefood cacao butter wafers.* You could use freeze dried raspberries instead if you prefer.
I like to use a silicone mould when I’m making chocolates – it makes it pretty easy to get the chocolates out once they’ve set. I used this heart shaped one* to make these chocolates.
If you’re looking for healthy Valentine’s treats check out this post on my other blog, Sneaky Veg.
Vegan white chocolate hearts with coconut and strawberries
Delicious vegan white chocolate made with coconut and freeze dried strawberries. Perfect in a heart shape for Valentine's Day or make in any mould for another time of year. Low in added sugar.
- 160 g cacao butter
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 50 g coconut flakes or dessiccated coconut
- 6 g tube of freeze dried strawberries
Place about 5cm of water in a small saucepan and bring to the boil. Reduce the heat to a simmer, then place the cacao butter into a heatproof bowl and place it over the water - it shouldn't actually touch the water.
Allow to melt and then remove from the heat.
Meanwhile place the coconut in a small high speed blender jug and process until smooth.
When the cacao butter has melted add it to the coconut along with the maple syrup and vanilla extract and process until well combined.
Add the strawberries and stir.
Pour into your chocolate mould (I like to use silicone) and allow to set in the fridge for a couple of hours.
When set remove from the mould and store in the fridge in an airtight container.
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