Go Back

White Chocolate Bunnies - vegan, paleo

Author Andrea Wyckoff


  • 1/2 cup cacao butter melted (see notes for options), 3.0 oz
  • 1/2 cup macadamia nuts chopped (see notes for options), 2.5 oz
  • 1/4 cup to 1/2 sweetener (maple sugar maple syrup lakanto, date syrup, etc - if using a granulated sweetener you will want to powder it first)
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • optional: a little white chocolate extract


  1. Melt cacao butter over medium/low heat. I like to melt it in a double boiler I create by placing a Pyrex dish over a small sauce pan with 1" of water. When making chocolate it is important not to let any water get in the cacao butter or it can seize the chocolate.
  2. Grind sweetener of choice in a coffee grinder so it is finely powdered.
  3. After cacao butter is fully melted blend all ingredients together in a high speed blender until smooth and creamy.
  4. I used this Peeps candy mold to make the bunnies.
  5. Pour white chocolate into a candy mold and chill until firm. (about 1 hour in fridge or freezer)
  6. Keep white chocolates in a cool place (like the fridge) as they will get soft at warmer temps. You can "temper" the cacao butter to make it stay more firm at room temp. Check out my recipe for on making "tempered" dark chocolate bunnies here.

Recipe Notes

Traditionally white chocolate is made with cacao butter, but if you don't have any, you can use coconut oil in it's place. The white chocolate flavor comes from the cacao butter, but again, if you want to play around with using coconut oil, go for it! Just know they will need to be stored and will melt more easily than if using cacao butter.

If you don't want to use macadamia nuts, which are my personal favorite, you can use cashews or coconut butter instead. If using a macadamia butter, cashew butter or coconut butter, only use 1/4 cup, in place of the 1/2 cup of chopped nuts.