From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Melt the vegan white chocolate chips and coconut oil in a small microwave-safe bowl in 30 seconds increments. This should take 2-3 minutes. Stir until fully melted and silky smooth.
2
Once the chocolate is melted, pour directly into the silicone mold and level it off. Let sit on a flat surface, like the counter, for 15 minutes, then transfer to the refrigerator and let set overnight.
3
If you're in a rush, let chill in the fridge for at least 2 hours or pop it in the freezer. Make sure the chocolate is fully set before breaking into pieces!
My Calorie Intake
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Tips & Tricks (5)
- Temperature Control for Perfect Melting 🌡️Melt coconut oil and white chocolate chips separately using a double boiler or 30-second microwave intervals at 50% power to prevent seizing and ensure a silky, smooth texture.
- Coconut Oil Ratio Balance ⚖️Use a 1:3 ratio of coconut oil to white chocolate chips—too much oil creates a greasy bar, too little makes it brittle and difficult to set properly.
- Chill in Stages for Structure ❄️Refrigerate your bars for 2 hours at a time rather than one long stretch to create multiple thin set layers that prevent cracking and ensure a cleaner cut.
- Line Your Pan Strategically 📋Use parchment paper with slight overhang on two sides for easy removal, then freeze the lined pan for 10 minutes before pouring to prevent the mixture from seeping underneath.
- Add Stabilizers for Shelf Life 🛡️Mix a small amount of refined coconut oil with vegan lecithin (1 teaspoon per cup of chocolate) to improve consistency and help your bars maintain their creamy texture longer at room temperature.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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