Homemade Dairy-Free White Chocolate Bars by @le.renard.et.les.raisins

20 min

2 servings

🍫

180 g

Cocoa butter

🥥

20 g

Coconut oil

🍬

40 g

Icing sugar

🥛

40 g

Plant milk powder

🍦

0.25 tsp

Vanilla powder

🫖

1 tsp

Matcha powder

🧴

Blue spirulina powder

🫜

Beetroot powder

🫐

Raspberry powder

  1. Melt

    Melt the cocoa butter with the coconut oil in a bain-marie.

  2. Add

    Add the icing sugar, plant milk powder and vanilla powder.

  3. Pour

    Pour half the mixture into a chocolate bar mould, then make a different bar with the other half.

  4. Add

    For the matcha bar: add 1 tsp of sifted matcha, mix, then pour into the mould.

  5. Spoon

    For the pink and blue bar: spoon 5 tsp of the mixture into a first ramekin and 5 tsp into a second ramekin.

  6. Add

    In the first ramekin add a little blue spirulina and mix, and in the second add a little beetroot powder or raspberry powder and mix.

  7. Drizzle

    With a spoon, drizzle a little of each colour into the bottom of the mould, wait until it sets at least partially, then pour the rest of the white chocolate on top.

  8. Place

    Place the bars delicately in the refrigerator for at least 1 hour, then store the unmoulded bars wrapped in parchment paper in the refrigerator.

Homemade Dairy-Free White Chocolate Bars by @le.renard.et.les.raisins

20 min

2 servings

🍫

180 g

Cocoa butter

🥥

20 g

Coconut oil

🍬

40 g

Icing sugar

🥛

40 g

Plant milk powder

🍦

0.25 tsp

Vanilla powder

🫖

1 tsp

Matcha powder

🧴

Blue spirulina powder

🫜

Beetroot powder

🫐

Raspberry powder

Preparation Steps

  1. Step 1/8

    Melt the cocoa butter with the coconut oil in a bain-marie.

    🍫Cocoa butter
    🥥Coconut oil
    🛢️Bain-marie

  2. Step 2/8

    Add the icing sugar, plant milk powder and vanilla powder.

    🍬Icing sugar
    🥛Plant milk powder
    🍦Vanilla powder

  3. Step 3/8

    Pour half the mixture into a chocolate bar mould, then make a different bar with the other half.

    🍫Chocolate bar mould

  4. Step 4/8

    For the matcha bar: add 1 tsp of sifted matcha, mix, then pour into the mould.

    🫖Matcha powder
    🧺Sieve
    🍫Chocolate bar mould

  5. Step 5/8

    For the pink and blue bar: spoon 5 tsp of the mixture into a first ramekin and 5 tsp into a second ramekin.

    🥄Spoon
    🍳Ramekin

  6. Step 6/8

    In the first ramekin add a little blue spirulina and mix, and in the second add a little beetroot powder or raspberry powder and mix.

    🧴Blue spirulina powder
    🫜Beetroot powder
    🫐Raspberry powder
    🍳Ramekin

  7. Step 7/8

    With a spoon, drizzle a little of each colour into the bottom of the mould, wait until it sets at least partially, then pour the rest of the white chocolate on top.

    🥄Spoon
    🍫Chocolate bar mould

  8. Step 8/8

    Place the bars delicately in the refrigerator for at least 1 hour, then store the unmoulded bars wrapped in parchment paper in the refrigerator.

    📜Parchment paper

Composition

Ingredients

Types

Fat, Sugar, Plant-based, Spices, Vegetables, Fruits

Ingredients

Cocoa butter, Coconut oil, Icing sugar, Plant milk powder, Vanilla powder, Matcha powder, Blue spirulina powder, Beetroot powder, Raspberry powder

Notes

Cocoa butter (for 2 bars of 185g), Icing sugar (or erythritol blended to icing-sugar texture), Plant milk powder (oat or coconut, or failing that 60g finely ground almond powder), Vanilla powder (optional), Matcha powder (sifted, for the matcha bar), Blue spirulina powder (a little, for the blue swirl, amount not given), Beetroot powder (a little, for the pink swirl, or use raspberry powder instead, amount not given), Raspberry powder (alternative to beetroot powder for the pink swirl, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Halal, Low Sodium, Gluten-Free

Calories

970 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 30g, Fat: 95g, Fiber: 1g, Sugars: 28g

Nutritional Information

Minerals

Calcium: 40mg, Iron: 0.5mg

Vitamins

Vitamin E: 2.5mg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Bain-marie, Spoon, Chocolate bar mould, Ramekin, Sieve, Parchment paper

Appliances

Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas, Homemade Gift, Kids Activity

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Firm, Melt-in-the-mouth

Flavors

Sweet, Vanilla, Milky, Matcha, Fruity

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 1-2 weeks (wrapped in parchment paper,stored in an airtight container), frozen : up to 3 months (wrapped tightly in parchment paper and an airtight freezer bag)