First of all, prepare all of the ingredients. As a sweetener, I have used Allulose, as this gives additional smoothness to those sugar-free white chocolate bars.
Vanilla extract is really optional just make sure you put only a few drops as this might soften the texture even more.

Cook Heavy Cream until Thick at a low temperature for a good 10 - 15 minutes until it reduces in size and fully thickens.

Prepare a double boiler to melt the cacao butter.

Melt cocoa butter fully.

Once your cocoa butter is fully melted, take it out of the double boiler and you can start slowly adding one by one all other ingredients in.

First, add Allulose into the bowl with melted cocoa butter and mix it until the sugar sweetener fully dissolves.

Once both of the ingredients are fully dissolved, add the thick and heavy cream and a few drops of vanilla extract if you wish.

Mix all of the ingredients until they are fully absorbed and melted together.

Once everything is fully melted and incorporated, pour the mixture into your silicone mold.

Place it into the refrigerator and keep it set and chill overnight, best 24hrs.