Sugar Free White Chocolate
Enjoy this quick and creamy sugar free white chocolate made with allulose and coconut milk powder. Perfect for guilt-free snacking, molds, or baking, ready in minutes.
- Prep Time: 10 minutes
- Cook Time: 5–10 minutes (melting and mixing)
- Total Time: ~2 hours 20 minutes
- Yield: 8 servings
- Category: Dessert, Snack
- Method: Double Boiler, Blender
- Cuisine: General / American
Ingredients
2 1/2 ounces allulose (1/4 cup + 1 tablespoon)
4 ounces coconut milk powder (1/2 cup, or substitute with whole milk powder or heavy cream powder)
4 ounces cacao butter (1/2 cup)
1 teaspoon coconut oil (optional)
Instructions
Add allulose and coconut milk powder to a high-speed blender. Blend until it forms a fine powder and set aside.
Prepare a double boiler: fill a deep pot with 2–3 inches of water and place a heat-proof bowl on top, ensuring the bowl does not touch the water. Bring water to a gentle simmer on low heat.
Add cacao butter to the bowl and let it melt slowly, stirring gently until smooth.
Add the allulose and coconut milk powder mixture to the melted cacao butter and mix until fully combined. Remove from heat.
Transfer the mixture back into the high-speed blender and pulse for 1–2 minutes until completely smooth. If using, add coconut oil and blend once more.
Pour the white chocolate mixture into chocolate molds or a chocolate chip mold. Refrigerate for at least 2 hours until firm.
Notes
Flavor variations: Add vanilla, almond, or peppermint extract, or mix in cocoa nibs, finely chopped nuts, or freeze-dried fruit.
Storage: Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.
Melting: Use a double boiler or microwave in short bursts, stirring frequently, for smooth melting.
Find it online: https://elladishes.com/sugar-free-white-chocolate/
