Vegan White Chocolate Recipe by TOSKA CHOCOLATES



  1. 120g – 100% pure (dehydrated) Coconut Milk Powder (Make sure it does not contain Maltodextrin as it will ruin the taste of pure chocolate bar)
  2. 170g – Cocoa Butter
  3. 80g – Unrefined Cane Sugar (Ground/Powdered)


  1. Melt the cocoa butter in a double boiler over low heat, stirring occasionally (In case you don’t have a double boiler available at home, just add the cocoa butter in a ceramic bowl and put the bowl into a pan filled with warm water). It’s important that you turn off the heat once the water in the pan starts simmering, to avoid drops of water getting into the bowl.
  2. In a bowl, sift together the powdered sugar and coconut milk powder.
  3. Slowly add the sifted mixture of powdered sugar and coconut milk powder to the melted cocoa butter  and whisk. Do this all while the bowl is still over the hot water, so that the mixture stays hot and everything mixes in easily. You might even opt for an electric whisk here to take a bit of the hard work out of it. Remember to use sifted powdered sugar for best results. You can even refine the mixture if you have an idli grinder at home.

When the mixture is ready pour in on the chocolate mould and refrigerate until solid, about 30 minutes.

Happy World Chocolate Day! Eat Healthy, Stay Healthy!