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  • Writer's pictureKelly

Date-Sweetened White Chocolate (Two Ways) (Vegan, Grain-Free, Sugar-Free, Fruit-Sweetened)

Updated: Aug 18, 2021

Folks, I have found the holy grail. White chocolate ... SWEETENED WITH FRUIT!! It tastes just as sweet as conventional white chocolate, just without all the added sugar. And do you all remember those peanut butter baking chips from when you were a kid? Well not anymore, because I have come up with a recipe for date-sweetened peanut butter white chocolate chunks! This recipe comes with two options: plain white chocolate or peanut butter white chocolate. Both of these recipes are vegan, paleo, and fruit-sweetened.



I didn't even know it was possible to use dates as a sweetener for chocolate, until now. I always assumed you needed a powdered sweetener to create chocolate. But something in the back of my mind kept telling me to try it with dates. So I decided to use date paste, since it blends much easier into the chocolate. Date paste is basically fresh dates puréed with water. And the result is a (mostly) smooth paste that can be used in everything from oatmeal to desserts to smoothies to pancakes. I used date paste here instead of just using dates because date paste will yield very few date chunks & make using the immersion blender easier.


By the way, you will need an immersion blender (stick blender) for this recipe. I will be updating if I find that a food processor/high-speed blender can work too.


This chocolate is melt-in-your-mouth, next level good. And you don't even have chunks of dates in the finished product! You may, however, get a little separation of the date paste in the chocolates which is completely normal (see picture below). And it's not separation as much as it's a small bit of the dates settling at the bottom, but it tastes uniformly sweet and has a great texture.



I was astonished by how smooth and uniform the chocolate came out, and it's not even difficult to make this chocolate! I prefer using this recipe over other vegan/paleo white chocolate recipe that are sweetened with artificial sweeteners. Something about the dates tastes so much more like sugar to me, plus there's more health benefits to using fruit in any dessert rather than artificial sweeteners.


To be honest, I was elated when I tried this white chocolate recipe. I didn't know if it would come out good, and when I discovered both the texture and flavor exceeded my expectations I knew I had to make this post. (If you try this recipe, feel free to leave a comment or like it!)



The Process


To make this chocolate, start by melting the coconut oil and coconut butter together over very low heat (yes, I mean both the coconut oil and coconut butter in the same saucepan). Stir occasionally and turn off the heat when just melted. Allow to cool a little:


Next, melt the cacao butter over very low heat, stirring occasionally until just melted:


Then transfer the melted cacao butter and melted & slightly cooled coconut oil & coconut butter to a large glass bowl. Whisk together:


Next, whisk in the dry coconut milk powder and date paste until mostly incorporated (your dates will not be completely blended yet and that's OK). Whisk in the vanilla and sea salt:


Now, use an immersion blender (stick blender) to incorporate the date paste into the chocolate smoothly and uniformly. (Tip: keep the immersion blender immersed in the liquid while you are doing this and don't lift it up until you've stopped blending. Otherwise it can get messy. You can move the immersion blender in a circular motion while immersed in the liquid to help blend the dates.) Your goal is to create as smooth of a texture as you can get, that's nearly free of date chunks (you won't be able to 100% blend all the date chunks, but try to mostly incorporate them into the other ingredients):

For the peanut butter white chocolate recipe, add the peanut butter and whisk together with the white chocolate mixture until fully incorporated. Pour the chocolate into molds (I used heart-shaped silicone molds), filling not quite to the top of each mold. Place in the fridge to solidify and set.


Once the white chocolate is done chilling and has turned an opaque white (or opaque light brown if using PB) and is solid to the touch (It will be a softer chocolate, but it should still be solid), use in a recipe that calls for white chocolate (you can chop the chocolate pieces if need be), eat it straight up, or store in an airtight container in the fridge for later use. Store any leftovers in the fridge in an airtight container.


And that's it!



Nutritional Profile of Date-Sweetened White Chocolate


Dates- dates are antioxidant powerhouses and are loaded with fiber, iron, potassium, and trace minerals. Dates are also low glycemic and can help control blood sugar.


Cacao butter- cacao butter (as well as cacao powder) is rich in antioxidants, iron, magnesium, fiber, and healthy fats. Cacao is know to boost HDL cholesterol levels (the good kind), help relieve PMS symptoms and menstrual cramps, and have anti-inflammatory properties & fight free radicals (disease-causing particles).


Coconut oil- coconut oil is an excellent source of healthy fats and research shows that it promotes heart health, supports brain health, has antimicrobial effects (including anti-fungal properties), and is good for your hair and skin. Coconut oil mainly contains saturated fat which people often avoid, but you really want to avoid the saturated fat that is in animal products and include more of the plant-based saturated fat in plant products as plant-based saturated fat has potential health benefits (Tip: for those of you with Candida, try adding raw coconut oil to smoothies along with spices like turmeric, cinnamon, cloves, and/or nutmeg because all of these ingredients fight Candida cells and help relieve symptoms of Candida).


Coconut butter- coconut butter is essentially puréed coconut (whereas coconut oil is the oil extracted from pressing the coconut meat) and is packed with protein, potassium, and iron. Coconut butter promotes heart health, supports skin & hair health, and is good for digestion.


Coconut milk- coconut milk (and thus, coconut milk powder) is a great source of fiber, protein, iron, potassium, trace minerals, and healthy fats. It has anti-inflammatory properties, antimicrobial properties, and is good for heart & metabolism health.


Sea Salt- sea salt is good for the adrenal glands & regulates electrolytes. You want to consume minimal table salt (sodium chloride) and instead use sea salt (calcium chloride) if you're going to use any kind of salt.



Substitutions


For the date paste, you can substitute a powdered artificial sweetener, like powdered stevia or monk fruit. Add the artificial sweetener to taste. The texture will be similar if you replace the date paste with monk fruit. And if you can do less processed sugars on your diet, I bet coconut sugar, date sugar, maple sugar, etc. could work here. (Please note: I can't eat any kind of sugar on my diet, so I'm not sure how much sugar should be used, as I haven't tried the recipe with any kind of sugar).


There's really no way to substitute the cacao butter because, in essence, it's what makes chocolate chocolate. Cacao butter is less processed cocoa butter. Cocoa butter is the fat extracted by pressing cocoa beans. So basically, you can't swap out the cacao butter because you need it for chocolate as well as white chocolate. The coconut oil and coconut butter are also difficult to substitute. You could leave out the coconut butter altogether and replace it with more dry coconut milk powder.


For the dry coconut milk powder, you can substitute almond milk powder, cashew milk powder, or another vegan milk powder. The vanilla extract is sort of necessary in this recipe to add a white chocolate flavor, but I suppose you could leave it out or use another extract like peppermint extract or almond extract. And you can use table salt instead of the sea salt.




A Peak Ahead


Look out for some recipes using this white chocolate recipe, since I will be using this recipe in a lot of different desserts and breakfasts! A couple recipes that will be made using this white chocolate:


-Nutella White Chocolate Macadamia Nut Cookies (Vegan, Paleo, Sugar-Free, Fruit-Sweetened)

-White Chocolate Blondies (Vegan, Paleo, Sugar-Free, Fruit-Sweetened)

-Matcha White Chocolate Chunk Cookies (Vegan, Paleo, Sugar-Free, Fruit-Sweetened)



Tips for This Recipe


-Once you start adding all the white chocolate ingredients to the glass bowl, stir occasionally to prevent separation.


-Try to work quickly because you want the coconut milk powder to easily dissolve into the cacao butter and coconut oil/butter while those are still warm enough.


-Don't be discouraged if you can't fully mix in the dates, the recipe will still turn out good.


Hope you guys enjoy this recipe as much as I do!


Enjoy! <3


-K.



Date-Sweetened White Chocolate (Two Ways) (Vegan, Paleo, Sugar-Free, Fruit-Sweetened)



Prep Time: 10 minutes

Cook Time: 0 minutes

Chill Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 15 pieces


For White Chocolate:


Ingredients:


-1/3 cup coconut oil

-1/4 cup coconut butter

-1/3 cup cacao butter

-1 Tbsp unsweetened dry coconut milk powder

-2 1/2 Tbsp date paste

-3/4 tsp vanilla

-pinch sea salt


For the Peanut Butter White Chocolate:


Ingredients:

-1/3 cup coconut oil

-1/4 cup coconut butter

-1/3 cup cacao butter

-1 Tbsp unsweetened dry coconut milk powder

-2 1/2 Tbsp date paste (I used Medjool dates to make my date paste)

-3/4 tsp vanilla

-pinch sea salt

-2 Tbsp peanut butter


Directions:


1. Make the date paste ahead of time. (Detoxinista has a great recipe for date paste!).


2. Melt the coconut oil and coconut butter together in the same saucepan on the stove over very low heat. Stir occasionally, and turn off the heat when just melted. Allow to cool slightly.


3. Melt the cacao butter over very low heat in a saucepan on the stove. When just melted, turn off the heat.


4. Transfer the melted cacao butter and melted & slightly cooled coconut oil & coconut butter to a large heat-safe glass bowl. Whisk to combine.


5. Add the unsweetened dry coconut milk powder and date paste to the bowl and whisk until mostly incorporated (your dates won't completely blend yet and that's OK). Whisk in the vanilla and sea salt.


6. Next, use an immersion blender (stick blender) to break up the dates and blend them into the white chocolate better, so the mixture is smooth and uniform (Tip: while the immersion blender is turned on, make sure it is immersed in the liquid and don't lift it up out of the liquid until it has stopped running. Things can get messy otherwise. While the immersion blender is immersed in the liquid, try moving the immersion blender in a circular motion to better incorporate the dates. You'll know your chocolate is ready when you can't see many visible date chunks.) Your goal is to get as smooth a texture as you can get, that's almost free of date chunks (You won't be able to 100% get the date chunks blended and that's OK. You just want to mostly mix the dates into the other ingredients.)


7. For the peanut butter white chocolate: add the peanut butter and whisk until smooth and uniform.


8. Pour the white chocolate into molds (I used heart-shaped silicone molds), filling each mold not quite to the top. Place in the fridge to solidify and set, about 1 to 1 1/2 hours.


9. Once the white chocolate is done chilling and has turned an opaque white (or opaque light brown if using peanut butter) and is solid to the touch (it will be a soft chocolate but should still be firm to the touch), chop and use in a recipe that calls for white chocolate, eat it straight up, or store it in an airtight container in the fridge for later use. Store any leftovers in an airtight container in the fridge.

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