I love chocolate bars, and as a little girl, I have vivid memories of the little wrapped Kinderriegel in my grandmas living room, hiding in a little white wooden container between family photos. When the adults werenโt looking, my brother and I would stuff ourselves ๐ฅบ
Since cacao is a super fat, I donโt see why I shouldnโt be able to enjoy chocolate bars again ๐
Today I am sharing my new take on the Kinderriegel, this time dairy free keto White Edition ๐
I chose to add some toppings onto a few of them and keep some pure white!
Now letโs get chocolatiering ๐ฉ๐ปโ๐ณ
To make the white chocolate you need:
3 ounces cacao butter ๐ซ
3 ounces coconut manna ๐ฅฅ
0.5-1 ounce of your sweetener of choice, I used Kabocha sweetener to taste but allulose works too
Vanilla
Optional toppings: coconut chips, dark chocolate pieces. I used The Good Chocolate ๐ซ – you can use my link to save 15%
You could also use your favorite crushed nuts!
How to:
Make your vegan white chocolate base by setting up a water bath. Melt the coconut butter and cacao butter slowly, and stir using a whisk. Since we are not using an emulsifier, be careful that the two fats donโt separate.

When theyโve formed a homogenous mixture, slowly stir in the sweetener and the vanilla.

Using a spoon, fill your chocolate molds with the chocolate. If you donโt have a mold, you can also pour them onto a freezer safe dish that youโve laid out with foil.
Sprinkle with your favorite toppings and freeze until hard.

Remove from the molds and store in the freezer or fridge, since these fats can become soft at room temperature!
If you havenโt checked out my white chocolate hazelnut bark, coconut filled eggs, or the chocolate hazelnut truffles, I encourage you to do so!
