So before all the haters come crawling out because this is titled ‘white chocolate,’ we are very aware that white chocolate actually has no chocolate in it. And just for you special people, you will see in our photo, we included some chocolate so our title still applies.
Honestly, if you want chocolate though, just add some cocoa powder to this one and voila. We finally got some raw cacao butter to start playing with and we don’t know how we ever lived without this stuff.
Before we continue, MAKE SURE YOU BUY THE FOOD GRADE CACAO BUTTER. Now you can not get mad at us if you use palmer’s cacao butter and don’t get an edible product.
So yes, this was our first experiment with it and we have been working on an amazingly smooth chocolate macadamia nut butter that reminds us of velvet. We know that may be a horrible adjective but it is early in the morning, and the first thought that popped in our heads.
Oh yeah, one more thing. We know the holidays and Thanksgiving are right around the corner and we all want recipes. We were going to do a dedicated post just about all of our recipes that are pumpkin themed and perfect, but we realized that would kind of be redundant.
Last year we made a Paleo Thanksgiving Ebook and if you are still interested, and have not received it as a bonus for buying the cookbook, you can grab it HERE. We also finally got the search bar on the site where it is useful, so if you type ‘pumpkin’ in the top right you will be overloaded with Pumpkiny Goodness. We hope you all have an amazing Thanksgiving and we will be working hard to pump out a few more recipes for your dinner table. If you have any specific requests for us to try and make, leave them in the comments, please.
Paleo White Chocolate
- 1/4 cup of raw cacao butter melted
- 1 teaspoon maple sugar
- 1 teaspoon of vanilla powder
- 2 ounces coconut milk powder
- tiny pinch of salt
- 1 teaspoon cacao nibs optional for inside your chocolates
- Melt your raw cocoa butter in a glass bowl over a double boiler on your stove set to low (raw cocoa melts at 93 degrees, don't burn it)
- Once melted, transfer to another bowl and add the remaining ingredients
- Whisk well ensuring there are no lumps left and everything is incorporated
- Transfer to a blender or a food processor and run it to get it as smooth as possible
- Pour into your chocolate molds or silicon cups and place in the freezer for at least an hour
- Remove and serve or chop them up and add them to chocolate chip cookies or muffins
Want to learn which ingredients are the best to cook with?
Check out our friends over at Wellness Force Radio and learn about how good nutrition impacts your health with Udo Erasmus:
Saw a recipe for caramel apples made with caramel sauce, whipped cream and white chocolate. Hoping to use your white chocolate idea along with the paleo caramel sauce recipe and maybe the whipped cream. Sounds like Heaven on Earth. However, your link to the cacao butter said they are out of stock and not sure when or if they will have more. Is there another brand you recommend because I have never bought cacao butter before.
Raw Cocoa Butter Wafers from organically grown cacao beans that are unrefined and non-deodorized are what you should be looking for :) This one fits the bill!
Is the 2oz. of coconut milk powder in measurement (1/4 cup) or weight? This recipe looks amazing, and I just got my hands on all the ingredients to make it!
Is the amount of powdered coconut milk correct? Most other recipes for white chocolate don’t use nearly that much powdered milk to cocoa butter.
I attempted this recipe and it mixed really well but because of the vanilla powder it was more brown than white, so I used double the coconut milk powder to brighten it but still brown. is there a way to make it whiter?
Unfortunately I don’t believe so, it depends on the powders used
I am planning to use this as a drizzle on top of chocolate bark. The recipe says to put the white chocolate in the freezer which I assume is to set the molds. But will it set well enough to use as a drizzle if left out or if refrigerated instead? I just worry that if I put it in the freezer I’ll forget about it and it’ll get past the drizzleable stage. If that were to happen, can it be remelted and maintain a good texture?
You can avoid freezing it and just drizzle. I don’t know how well it would harden, but it is worth a shot.
Put the bark in the freezer AFTER you drizzle. Then the whole thing will set up together.
Help! My white chocolate expedition was a flop. When I put the mixture in the food processor the oil and vanilla bean powder separated. The coconut sugar and vanilla powder stayed together. I ended up with a bitter chocolate. I am guessing perhaps you didn’t use vanilla bean ground up which apparently is very heavy and separated itself from the cocoa butter. What brand of vanilla powder did you use? My kids are waiting for white chocolate for Christmas. They cant eat regular chocolate. Thanks!
Coconut sugar won’t melt in cacao butter, which may be the problem. You can dissolve it in equal parts hot water first, then add to cacao butter.
Looks great! I have several friends “going paelo” right now, so they’ll really appreciate this. Pinned!
These look ah-mazing! I have been looking for soy- and crap-free white chocolate for years! Now, because of you, I can make my own! Thank you! I have been trying to make a paleo sugar cookie that really tastes like a sugar cookie! If you happen to know of any good recipes, that would be great! Thanks and Happy Holidays!
I don’t know of any particular but check my friends sites:
I’m on a long term sugar detox and there is nothing I miss more than white chocolate, and I had no idea that they sold food grade raw cacao butter. Now I have an unopened pound of raw cacao butter staring at me, I’m a little worried that I might just melt it down and eat it all at once.
I was thinking of making toasted coconut and pecan white chocolates, or maybe packets of instant coco mix or a white chocolate mocha. The possibilities are kind of endless :) If you have the time/energy you should post more paleo treats I can make with raw cacao butter.
Your blog is amazing btw!!!
Thanks Mackenzie, I have to be careful not to make too many treats or I will eat them. Just do some online research for cacao butter and you will find tons
Question…I tried to make this tonight and I’m wondering if the 1/4 cup of cacao butter is supposed to be 1 1/4 cups because mine wasn’t thin enough to pour at all. Unless I did something wrong and didn’t catch it…which is entirely possible. :)
Amy if you are using pure cacao butter when melted it is a complete liquid. If it is not then you may have the wrong product
Thank you very much
PS, A search at Amazon.com came up with plain ol’ pure ground vanilla. Boy howdy am I happy! Thanks for the inspiration.
I use ground Vanilla often Sarah, thanks for the info
Oh these looked soo good. Now I am trying to find a way around the GMO corn syrup based Maltadextrin in the powdered vanilla and coconut milk. Anything corn syrup based causes a week long migraine event in my son. Dealing with Aspergers syndrome is hard on a good day worse with corn syrup. Sigh! But since White Chocolate is one of the loves of my life I am motivated to tweak your recipe. By the way my mothers heart is proud of your for going back to school. I know you will do very well. I voted for you and hope you win. Love your blog!
Sarah, I’m intolerant to corn. There are a few options for the vanilla powder. You can take a vanilla bean and just grind it up. If you have the benefit of time, you have a couple of other choices. You can use a vanilla bean to make vanilla sugar. I’ve never done it, but I believe you just slit the bean(s) lengthwise and put it in some sugar and let it sit for a few weeks. You can also make your own vanilla extract with safe vodka. I use Ciroc, which is grape based. I use several beans, slit them lengthwise, and put them in a mason jar and fill with vodka. Put it in a dark place and shake it every so often. I think it takes about 90 days.
As for the coconut milk powder, I think I would wing it with canned or homemade coconut milk. It will probably change the dry to wet ratio so it will take tweaking. I’m not knowledgeable enough to advise you on that, but I would think even an attempt to tweak this recipe would still be edible. :-)
There’s nothing bad about today’s recipe! A nice treat. Went to the Paleo Magazine site and put in my two cents. I wish you good luck and hope you win in your categories. Much deserved! And good luck with school. I admire people who go back while having a “real life”. It was hard enough when I was young and dumb and had no responibilities.
Good morning ”Paleo White Chocolate” I love your link to buy the ingredients so convenient! Can I assume if you are recommending a food product that it is both gluten and dairy free? Thank you for the great recipe. Side note I voted for you good luck
Yes I am Jennifer, I don’t use anything with dairy or gluten
I just wanted to let you know that the coconut powder you recommend (and all coconut milk powder on the market) contains sodium caseinate, a milk derivative. That isn’t a problem for me because I eat Primal rather than Paleo and don’t have any medical problems with dairy products, but if you do you may want to use something else.
Thank you, the coconut powder I have is one ingredient and I am lactoseintolerant and it did not upset me. Hope people can find the right one :)
Congrats on the nomination! I’ve also got there pumpkin bug and would love a chewy pumpkin cookie. Maybe both a sweet one (chocoale chips) and savory one (crystallized ginger, maybe shortbread like with rosemary?). Sweet is relative of course since squash and carrots taste sweet to me and I am now loving 100% chocolate. I enjoy playing around with flavors so here’s some food for thought :).
Awesome recipe, thanks! I cannot get coconut milk powder/vanilla powder in my area, is there anything else I could use to substitute that?
You should be ok with out it. It’s a minimal amount to adjust the texture.