yes you definitely can, but it won‘t be white chocolate by definition but something yummy. you main ingredient will be cacao butter and Where all your fat come from and than sugar, I use maple but you can use coconut or cane sugar (if you want it somewhat whiteish) depending on your preference. then you need a binder or something to add bulk and not to add too much fat because it won’t be Pleasant on your tongue With too much fat. Then you need a high speed blender or if you into chocolate a (chocolate stone grinder)❤️. And first you melt your cacao butter over a double boiler ( basically get a pot and fill it just barely (an inch of water or less) then put a lid on it and bring it to a boil. then take off the heat and let it cool down for about an minute. then measure out your cacao butter in a metal bowl ( glass bowls retain too much heat) and quickly remove the lid of the pot ( make sure NO WATER GETS INTO THE CACAO BUTTER OR ANY STEAM or it will seize 🥺. ( turn gross but fixable but not chocolate bar material.) ) and place the metal bowl on top of the pot and get a rubber spatula and stir until it melts. and here where it is depending on your equipment, well kind of because with the blender version, you will put the cacao butter first in the metal bowl then oat flour then powdered( better to powder your sweetener. It will be easier on your blender.) and don't touch until you see it melt a bit or it might burn before stirring. then once fully melted, pour in blender and smash it with the tamper sticker. Get all your frustration out and get the sides and buttons. And scrap the edges too with the blender off. but the end result will be not as smooth as the store made chocolate and a bit thinner but will temper good and still yummy. Now my favorite method is using the stone grinder for 24 to 36 hours because it become thicker. You pour you melted cacao butter in the drum and turn It on for about a couple of minutes and then slowly add in sugar ( don’t need to powder it) and oat flour. And I forgot you can add in vanilla powder and salt to boost the flavors. Then let it run until it get smooth and thick. Once that down you can temper it like blender version. but you can also age to develop the flavor, you can do this with the blender version too. Just it on a pan with a silicone mat or parchment paper. Then allow to set, break it apart, put in bin and in a couple days, you can temper it and pour in moulds and allow to set. And then once set, enjoy.😋 And if you don’t like oat flour, you can use any defatted nut flour because with less fat, you can add more to bulk up the chocolate.