Ever since my son was diagnosed with life-threatening food allergies, baking became a challenge. I really wanted to make him special treats occasionally but some ingredients like chocolate chips were hard to find without dairy in them.
As time went on, dairy-free chocolate chips showed up in the stores, but their price was a little prohibitive for a frugal shopper like myself. (And allergy-free white chocolate chips are still pretty much non existent.)
Please see Homemade Chocolate | Carob Chips -~ Improved for the updated version of this recipe. This version is still good, but the new ones are GREAT!
If you are, like us, on a special diet where you need to avoid
- sugar, or you wish to avoid
- artificial or natural flavorings that are often in store-bought chips?
For years I tried to find a recipe for chocolate or carob chips that would work.
Finally I have one.
Thanks to the basics from a fellow blogger who writes about special diets, I finally have a recipe for homemade chocolate chips.
This week on Maundy Thursday, I thought I’d make a dessert to take to our church’s Passover Seder so that my family would have a healthy dessert alternative. Well, the cookies that I tried from Affairs of Living’s site didn’t turn out so great (though the other kids at our table surprised me by eating a number of them and to be fair, I did alter the original recipe a bit due to dietary restrictions), but the chips sure were a success. I’ll have to make another go at the cookies another time.
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What You Will Need:
- Coconut Oil (or any solid healthy fat. I recommend Nutiva or Tropical Traditions coconut oil)
- Cocoa (for more health benefits, use raw cacao, or use carob (I prefer toasted) for AIP)
- Sweetener (both liquid and granulated work fine, but you might wish to powder a granulated sweetener first. Options include stevia extract (for AIP), xylitol, and erythritol)
- Vanilla Extract
- If using stevia, these scoops are great.
(Check out my New and Improved Recipe for a richer taste and better oils to use!)
- 1 cup coconut oil (or any solid healthy fat. I recommend Nutiva and Tropical Traditions)
- 1 cup cocoa (for more health benefits, use raw cacao, or use carob (I prefer toasted) for AIP)
- 3 Tbsp sweetener (both liquid and granulated work fine, but you might wish to powder a granulated sweetener first. Options include xylitol, erythritol, or 3 scoops (3/32 of a tsp) stevia extract (for AIP), or to taste)
- 2 tsp vanilla extract
- Melt coconut oil over a very low heat. Remove from heat. Stir in carob, sweetener, and vanilla. (If you heat over too high of a heat or don't remove from the heat, the coconut oil will separate from the carob when cooling. You can still eat it, but it won't be as smooth.)
- Pour mixture into a pan (8x8 works well).
- Place in refrigerator or freezer until solid. Remove from pan, and cut into chunks of desired size with a good, solid knife.
- Store in a cool place until ready to use.
1 cup cocoa (or carob (I prefer roasted) for AIP) powder
3. Though this recipe yields approximately 3 cups of chips, I recommend making more than that. True to my bulk baking style, I recommend making a double batch and storing the extra in your freezer for future baking or munching :-).
Of course, you can use these in chocolate (carob) chip cookies, or eat them plain. Either way, if you are using a healthy sweetener, then you have a great way to get coconut oil into your diet.
This past Sunday I didn’t have any good take along snack options for my kids, so I opted for soaked and dried almonds and these chips instead. They loved it! Kind of a crazy breakfast, but it worked.
Well, with special diets and whole foods, you can and should think out side the box a bit. For another “crazy” breakfast that I serve to my kids sometimes, check out my Silky Bean Fudge recipe.