Sugar-free white chocolate was like a dream as I always really liked white chocolate, but I do not considered it as a chocolate. Simply because the one bought in the shop do not contain any chocolate, so for me it was always more like milky candy.
Also most of the people used coconut oil what in my opinion it makes it even less chocolate. This is something what strike me lately when I bumped into the white chocolate recipes. So basically it’s a copy of the one from the shop. So we have chocolate without even trace of the chocolate.
I realise that ingredients I’ve used are more expensive, so if you would like to switch cocoa butter into coconut oil or coconut milk powder into ordinary milk powder just go for it. Also sweetener/ sugar is your choice and if you have white sugar in your cupboard you can used it too.
The whole recipe is, I would call it, an ultimate healthy sugar-free white chocolate. And here is why…
Why cocoa butter?
Cocoa butter is extracted from cocoa beans and typically retains more of the healthy fats and other superfood compounds found naturally in cocoa beans so this is something what makes white chocolate a… chocolate.
Moreover cocoa butter got amazing health effects providing important nutrients and fatty acids beneficial to healthy mind and body. Full of fatty acids like stearic acid, palmitic acid or oleic acid, cocoa butter is full of antioxidants that fight free radicals. These antioxidants also ensure a long shelf life.
Lately there are lots of studies regarding cocoa butter which show benefits of the butter affects not only mental health but also physical health. But this is a broad topic for some other day but the conclusion is one… eat more chocolate.
I do not say coconut oil is not healthy but rather we do not have many choice to use cocoa butter in our kitchen. And this one is a perfect opportunity to make something healthy (beneficial for out body and mind) and super tasty.
So if you are white chocolate lover do not replace cocoa butter onto anything else.
Why coconut milk powder?
The answer is really simple but it will cover few different things.
First thing you will ask yourself is whether coconut milk powder is heather then ordinary milk. The answer is not so simple as if you consider an amount of nutrition is not. It is healthier for diabetic or people on keto or low-carb diet simply because it have 50% less of carbohydrates. But even there is a catch. The coconut milk powder contains maltodextrin and starches. It’s around 10% of them, but you need to keep in mind that it will increase you insulin, so it’s not a bullet proof solution and you need to closely look into the ingredient list and decide whether you would like to use it anyway.
There is another group of people who see the use of coconut milk powder as a good substitute. They are vegans and vegetarians.
So the next question comes up. Can I use soy milk powder in sugar-free white chocolate recipe? And the answer is – yes. Some people do not like taste of soy powder (like me) or just they do not consumed soy even if it’s label GMO-free (it is also me). I definitely like taste of coconut more than soy but you chose whatever you prefer.
Do I have to use Xylitol?
Of course not. In sugar-free recipes I’m using xylitol as it’s the most similar to sugar, at least in my opinion. When doing sugar-free white chocolate you can use much healthier erythritol, especially when you can buy it in powdered version. I encourage you to try this recipe without sugar, and maybe you will also like our dark and milk chocolate recipe witch is sugar-free too, but if you don’t like it you can switch to ordinary icing sugar. It will work anyway.
Ingredients
- 2 tablespoons powdered xylitol (UK)* or any icing sugar substitute
- 6 tablespoons coconut milk powder (UK)*
- 5 tablespoons melted cocoa butter (UK)*
How to make sugar-free white chocolate
It should take around 5 minutes.
Pour the sugar-free white chocolate mixture into the mould and wait until completely solid.
The same as with the dark and milk chocolate you can speed the last process by putting the mould into the freezer for some time. Depending on temperature it may take around 1 hour.
Take the chocolate out of the mould, wrap in foil (or kraft paper) and enjoy your homemade white chocolate.
And of course don’t forget to check and try out our other recipes.
