Dairy Free Vanoffee Chocolate Recipe – White Chocolate Alternative
Can’t eat white chocolate? No worries. This dairy free Vanoffee Chocolate Recipe is a superb dairy free alternative to white chocolate. 100% Vegan and insanely wicked!
I’ve been itching to make these Vanoffee bars for yonks.
That and the fact I’ve had MEGA cravings for them!
Now before I go into telling you how freaking good they taste,
Have you ever bought a chocolate bar and thought…yip, I’m gonna make this myself?
Well, I have something to confess.
That’s exactly what I did.
I often buy the Vanoffee chocolate bars from the raw chocolate company.
For the record, this guy knows how to make chocolate!
Having eaten my body weight in these and them being a little expensive,
I thought…what they hey, I’ll have a crack on making them myself.
So I did.
It took some doing mind you to get the taste right.
Chocolate mix after chocolate mix after chocolate mix.
I cracked it!
Dairy Free White Chocolate Alternative
I have to say,
This recipe is by far better than any dairy free white chocolate you’ll find in shops.
Made from raw ingredients and free of dairy, gluten, additives, colourings and refined sugars.
And quite frankly, just darn right healthy!
And it doesn’t end there.
Their 100% Vegan…hallelujah!
(I can imagine all the vegans screaming right now)
Speaking of vegan chocolate…
Don’t forget to check out my other vegan chocolate recipes – their fabulicious!
Lucuma Powder – Natural Sweetener
I LOVE this stuff.
With its distinctively sweet taste, it adds a scrumptious toffee-like flavour.
And because it doesn’t clump when added to liquids,
It adds a SUPER silky smooth creaminess to the chocolate – it’s a taste sensation!
But its not all about taste mind you.
The best thing about using Lucuma powder as a sweetener is…
The fact that its SUPER nutritious and adds a wonderful caramel sweetness WITHOUT skyrocketing your blood sugar levels.
You can HAVE twice as much 🙂
That’s my excuse anyway.
What about the vanilla?
Let’s not forget about the vanilla.
Lucuma and vanilla are crazily good together.
It just seems to enhance the toffee caramel-like flavour.
I love seeing all the vanilla seeds speckled throughout the chocolate.
Like I said in many of my chocolate posts, there are a number of ways to temper chocolate.
With this recipe, I heated the chocolate mix to 45c.
In another bowl, I put cold water in and put the bowl with my chocolate mix in on top of it.
So the cold water is touching the bottom of the bowl.
I continued to mix the mixture until it cooled to 27c.
Then I popped it back over the saucepan with the boiling water in and heated the chocolate mix to 32c.
I then poured it into my moulds.
Tempering chocolate isn’t easy to get right.
So don’t worry, even the professional screw up on times.
The more you practise, the better you get. Trust me, I’ve messed up bucket loads!
Hello White Chocolate
So now, do you know what this all means?
White chocolate is back on the menu folks!
Have a go at making your very own Vanoffee chocolate.
Watch it here:
Let me know how you get on in the comments below.
I don’t bite…unless you’re made of Vanoffee chocolate that is 🙂
Laters chocolate lovers!
- 130 g Organic Raw Cacao Butter
- 120 g Organic Lucuma Powder Fine powder
- 60 g Organic Coconut Sugar Finely ground
- 2 tsp Organic Vanilla Bean Paste
Pour boiling water into a pan and pop a glass bowl on top. Add the cacao butter and leave to melt slowly.
Add the Lucuma powder and mix well.
Blitz up the coconut sugar in a spice blender until it resembles a fine dust. Pulse the blender, don't leave it running continuously otherwise the sugar will melt and harden from the heat.
Sieve the coconut sugar into the chocolate mixture and combine well.
Add the vanilla bean paste and mix well.
If you can be bothered, you can temper your chocolate now - it's always best to do so. See video above.
Pour into your chocolate moulds and either leave them aside to set completely or pop them in the freezer if you want them done quicker.