Dairy Free White Chocolate Bars

  • Prep in 10 minutes (+ 1 hour setting)

Well hello Elysium …

These have to be one of the creations I am currently most delighted with. If you have ever found yourself longing for the smooth creaminess of a chocolate bar dotted with the satisfying crunch of nuts and deliciously chewy, sweet fruits running through it then say hello to your new favourite treat!

Pure cacao butter is basically the world’s best white chocolate but without the need to add buckets of sugar, fat and cream/milk. Because you’re essentially leaving it bare you do need to go for a good quality, organic product however as otherwise you’ll end up with an unsavoury, waxy end result. I have been using the Sevenhills organic brand. You can also vary the mix of nuts, seeds and fruits depending on your personal preference but make sure to choose unsulphured and unsweetened ones to keep this decadent indulgence healthful and nourishing as well as delicious 🙂

Key Facts

  • Makes 1 Large Bar
  • Dairy & Sugar Free
  • Super Simple
  • Family Friendly


  • 250g pure cacao butter

  • 90g of mixed nuts, seeds & coconut chips (I have used hazelnuts, almonds, walnuts & coconut in this batch)

  • 70g dried fruit (raisins & cranberries feature here but chopped apricots, figs, banana chips or dates would also work brilliantly)

  • 2 tablespoons cacao nibs

  • 1 teaspoon pure vanilla bean paste (rather than extract)


  1. 01

    Place a small saucepan of water on the stove to boil. Add the cacao butter to a bowl and set on top of the saucepan to melt gently.

  2. 02

    Line a shallow dish with cling film and make a flat space in the freezer.

  3. 03

    Once melted add the vanilla paste to the cacao butter and mix through, toss in your nutty-fruity rubble and mix again to coat everything well. Pour into your lined dish and place in the freezer to harden for 1 hour.

  4. 04

    Once fully set turn out onto a chopping board, personally I like the organic nature of uneven pieces revealing their jewel smattered insides so use the tip of a knife to crack it into pieces. If you want to be more regimented about it heat a very sharp knife over the steam of a boiling kettle and use it to cut the bar into slices.

    Keep in the fridge for a month or the freezer for 3 (I’d be impressed if they last 3 days though … 😉 ).

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Learn more