Dairy-Free Pink Strawberry White Chocolate
 
Prep time
Total time
 
In my picture, the lighter colored butterflies have ½ teaspoon strawberry powder while the darker pink ones have 1 teaspoon. As mentioned above, you can substitute your freeze-dried fruit powder of choice. You can also double or triple this recipe if you need more. And you can use homemade dairy-free white chocolate. I use Enjoy Life White Chocolate Mini Chips for ease and allergy-friendliness. Plus, they're pretty tasty!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 3 ounces
Ingredients
  • 3 ounces dairy-free white chocolate (1/2 cup mini chips; I use Enjoy Life White Baking Chips or homemade)
  • ½ to 1 teaspoon freeze-dried strawberry powder (or other fruit powder)
Instructions
  1. Place a glass measuring cup inside a heat-safe bowl that's just a little bigger than the measuring cup. Pour boiling water in the bowl, around the measuring cup.
  2. Add the white chocolate and freeze-dried strawberry powder (or other fruit powder) to the measuring cup. Let it sit for 5 minutes.
  3. Stir the white chocolate until smooth and evenly flavored with the strawberry powder.
  4. Pour the strawberry white chocolate into molds. It will be quite thick. If pouring from the glass measuring cup, wipe away the water from the outside of the measuring cup before pouring.
  5. Tap your molds on the counter to distribute the strawberry white chocolate and even it out.
  6. Refrigerate for 5 to 10 minutes, or until set.
  7. Carefully remove the chocolate from your molds.
  8. The strawberry white chocolate can be stored at room temperature for up to a week, or in the refrigerator or freezer for longer storage.
Notes
Strawberry White Chocolate Chips Option: This works with store-bought white baking chips (like Enjoy Life), but with homemade white chocolate you'll need a mold. Place parchment paper on two small cutting boards or plates. Using a small spoon, dab the melted strawberry white chocolate onto the parchment paper, about an inch apart, to create little chips. For larger melts, use more chocolate to make them wafer sized. Place the first board or plate in the freezer while you dot baking chips on the other board or plate. Once done, pull the other board or plate from the freezer, and freeze the second one. Store the baking chips in an airtight container in the refrigerator. They can be used in both no bake and baked recipes.
Nutrition Information
Serving size: .5 ounce Calories: 78 Fat: 3.3g Saturated fat: 3.3g Carbohydrates: 10.4g Sugar: 9.6g Sodium: 0mg Fiber: 0g Protein: 0g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-strawberry-white-chocolate-chips