Homemade Chocolate or Carob Chips

Looking for Dairy Free Chocolate Chips? This Homemade Chocolate Chips Recipe is sooo good we almost never get to bake with them because we end up eating them all! They're also soy and sugar free so they're great for almost any special diet and you can adjust the recipe to make Homemade Carob Chips too. LOADS cheaper than the store bought allergy-free chocolate chips too.

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!

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If you are, like us, on a special diet where you need to avoid

  • dairy
  • sugar, or you wish to avoid
  • trans-fats
  • artificial or natural flavorings that are often in store-bought chips?
And maybe you just can’t stomach the price of store bought specialty chocolate chips?  Like those ones that cost about $4.50 for a measly 10 ounce bag?  Ouch!!!  Or perhaps you’re in the middle of baking and have run out of chips and need some more…..

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.

 

For more information on stevia and how to use it, check out this post.  It includes measuring helps.
*Some people choose to avoid cocoa due to stimulants inherent in it.  If you are one of those people, you may wish to check out an almost completely caffeine-free cocoa available called Wonderslim.

Of course, you can use these in chocolate (carob) chip cookies, or eat them plain!  If you use carob, and 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.  Sound crazy?  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 and enjoy a laugh while you are there :-).

This post contains affiliate links.  Here’s my disclaimer.

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  1. So glad I found this! My sister has a chocolate allergy but Was hoping I could make her Carob instead. The only issue is she’s also VERY allergic to coconut and Palm oil. If it’s got any variation of coconut or Palm anything, it wouldn’t be safe. What would you reccomend as an alternative to the cup of coconut oil?

  2. So, I came across this recipe looking to make our own clean chocolate chips for a banana bread. From past experience mixing cacoa powder and pure maple syrup (our go-to sweetner usually) I knew the recipe would be way too “dark” for our family, so I cut the cacoa down to 1/2C and used 1/2C syrup. I followed the directions, poured if into a rectangle Pyrex dish (the chocolate was about 1/2″ thick) and left it in the freezer for a while. It hardened nicely but when I tried to break it up I found that the syrup had separated from the rest and settled below the hard chocolate like substance.

    Not willing to admit defeat, I turned on my oven and set the Pyrex dish on top, allowing it to melt slowly. Once it was all liquid I decided that maybe I didn’t mix it well enough initially, so into the Vitamix it went. I let it combine on about speed 6 for maybe a minute and as I was about to turn it off, something magical happened: it emulsified! Just like when making mayo! What had been a really loose, almost watery sauce was now the consistency of commercial hot fudge! Oh boy, I got excited. Quickly we grabbed some strawberries from the fridge, dunked them, and now they are setting up. The rest of the chocolate went back in the Pyrex and into the fridge… We’ll see what happens. I think we are going to find a vanilla ice cream recipe and actually use it as hot fudge sometime! If you have a vitamix, give it a try! I love happy accidents!

    • Yes, sometimes I end up blending in the Vitamix and it really works. Occasionally it doesn’t, but typically it’s the perfect solution. Great minds ;)!

  3. Can you suggest how to add sunflower lecithin to this recipe ?

  4. Hi Adrienne,
    Can I use organic Palm sugar to make this homemade chocolate chip? Thanks.

  5. Hello,
    I wanted to use this recipe for making carob bunnies and for carob cookies (I bake for my dogs)… I see it doesn’t hold up well and I live in Arizona. However, I want to stay away from Palm Oil due to the controversy behind it. Any ideas or suggestions? Every carob chip I see has palm oil in it am I just S.O.L.?
    Thank you,
    Ciara

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