White Chocolate Chips (Dairy, Sugar, and Soy-Free)
User Reviews
5
White Chocolate Chips (Dairy, Sugar, and Soy-Free)
Description
This recipe involves gently melting cocoa butter over very low heat to preserve its texture, then gradually blending in powdered sweetener and optional ingredients like protein powder, vanilla bean scrapings or extract, and salt. Blending ensures even distribution and a smooth consistency. The mixture is cooled and hardened in a pan, then cut or broken into chip-sized pieces.
The use of cocoa butter as the base makes these chips dairy and soy-free. Powdered sweeteners allow control over sweetness, while stevia extract can be used alone if preferred, with adjustments. Careful temperature control is important to avoid separation or graininess. Variations include using powdered coconut milk in place of protein powder or substituting oils and flavorings.
These chips can be used for baking, snacking, or melting in recipes where traditional white chocolate is unsuitable, providing flexibility for dietary restrictions and flavor preferences.
Ingredients
- 10 ounces cocoa butter
- 2/3 cup powdered sweetener of choice
- 5/32 teaspoon stevia extract powder (or 5 scoops)
- 5 tablespoons protein powder (optional)
- 1 vanilla bean (optional)
- 1 teaspoon vanilla extract (increase to 2-3 teaspoons if not using vanilla bean)
- 1/8 teaspoon salt
Instructions
- Melt cocoa butter over very low heat, or in the top of a double boiler.
- Remove from heat. Ensure that the cocoa butter is no warmer than room temperature.
- Add powdered sweetener, 2 tablespoons at a time, stirring well to combine after each addition.
- Add protein powder, if using, stirring well to combine after each addition.
- Open vanilla bean, if using. Scrape the insides of the bean with a knife. Add scrapings and salt to melted cocoa butter mixture, stirring well to combine.
- If necessary, pour mixture into a small bowl and process with an immersion blender. Alternatively, place in a blender and process at low to medium speed to combine.
- Pour blended mixture into an 8x8 baking pan (really, any size will do) and let sit to cool. Alternatively, place in refrigerator or freezer to accelerate cooling.
- Using a knife, gently break the hardened mass into large pieces and remove from baking pan.
- Place large pieces of chocolate bark onto a cutting board and cut into desired-size pieces.
- Store in an airtight container (if you don't eat them all!)
Notes
- Heat cocoa butter on the lowest setting to prevent separation and graininess.
- Using both powdered sweetener and stevia extract results in a more balanced sweetness; if using only stevia, increase the amount accordingly.
- Powdered coconut milk may substitute protein powder for a dairy-free alternative.
- Choose from different sugar alcohol sweeteners like erythritol or xylitol based on preference.
- If omitting stevia extract, add extra powdered sweetener to maintain sweetness.
User Reviews
Overall Rating
5
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