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!

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. is this milk chocolate

    • If you mean what it tastes like, it tastes more like dark. I have another version coming out soon hopefully. Try adding more sweetener. But it’s quite hard to make true milk chocolate. Doable but difficult.

  2. randall says:

    i only get liquid coconut oil/virgin cocnut oil. will this work too? after it freezes, won’t it melt if baked?

    • Can you get your hands on some palm shortening or cocoa butter? That would be a much better choice. New recipe coming hopefully soon! Have you looked online for the coconut oil? The Tropical Traditions link in my sidebar is there and I just posted on Vitacost. You can get $10 off your first order w/ them and they have coconut oil.

  3. These are phenomenal tasting! I bet they would taste awesome in a raspberry (or some other flavors) smoothie! Thanks for sharing!

  4. Thanks so much for posting this. I’m excited to try this for my cookies. Someone was asking about why Carob is better… Besides the myriad of health benefits and nutritional content well exceeding chocolate… Well see I’m on a restricted candida diet where I need to avoid fermented foods, which chocolate is! The carob chips in the store have malt in them which is candida promoting and the others have dairy and whey in them which I’m allergic to. Anyway the lack of fermentation is another benefit of carob… And this seems like a great alternative. I tried yesterday without a recipe but ended up with more of a sticky hard pudding texture than a chip.

    I can’t wait to try these!

    Thanks – Andi

  5. Another great tip Adrienne!

    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
    Jill @ Creating my way to Success
    http://www.jembellish.blogspot.com/

  6. Interesting, I have not heard of making chocolate chips. Will have to give it a try. Coming to you from Take a Look Tuesday!

  7. I’d never thought to make my own chocolate chips at home — this is brilliant! Thank you for sharing it on Hearth & Soul, I’m so glad I found it. :)

  8. I’ve tried making homemade chocolate chips before, but the coconut oil separated from the cocoa- now, thanks to your post, I know why! Thank you!

  9. I love this recipe!! You are so clever and I adore all of your recipes! Thank you for sharing on Fit and Fabulous Fridays! :)

  10. Maybe it would work better if the chips were not added to the cookie dough, but put on top of the cookies when they come out of the oven. Just a thought. What about Agave sweetner?

    • Hi! Interesting idea…they might not stick though. Agave has mixed health “reviews” on the internet. I’m on the fence about it but I can’t have it as it feeds candida.

  11. Amy Forstrom says:

    I couldn’t get the xylitol or the honey to incorporate into the coconut oil? Any suggestions? Love the bittersweet chocolate though! :)

  12. Diana Adams says:

    Hi Adrienne,

    I just came across your website yesterday and have already made the homemade carob chips. I used the old recipe since I have coconut oil and not palm or cocoa butter. They are great! I plan to use them in ice cream, so melting won’t be an issue. One question though. If the oil is already liquid (because of warm weather), do I still even need to heat it at all? I used honey to sweeten with. I heated it this time, but am thinking to see what happens without heating next time. But if you already know it won’t work, let me know so I don’t waste the coconut oil! I love your website and will tell all my friends!

  13. I’m not anti sugar and tried to use it and couldn’t get it to dissolve. Will this not work with pure sugar? Any tips?

  14. Hi Adrienne,

    I made these, and they turned out wonderfully (although my sugar didn’t dissolve fully either). But my problem is you cannot bake with these because they melt! Do you just add them after you take whatever you bake out of the oven? Or what is your solution?

    Thanks, Karen

    • Hi there. We’ve touched on this in the comments, and I think I may have mentioned it in the post – check out the improved recipe (there’s a link in this one) and you can try it just w other oil – like cocoa butter instead. They haven’t melted all over in some of the recipes I’ve tried (like these grain free cookies–you can see they’re still all in one piece by the photo) so I’m not sure why it varies :)?

  15. I made these chips today and when I took them out of the fridge the coconut oil had settled on the top and made a white layer which tasted awful, whilst the bottom tasted nice and was chocolate and brown. I cooked it on the lowest setting my stove-top has. Does anyone know what may have gone wrong?

  16. It seemed really well blended when I poured in on the tray, but when it hardened it separated :(

  17. Athomeattorney says:

    These were amazing…loved that there was no sugar, dairy or gluten. Perfect for making cookies. Thanks for the recipe.

  18. Any thoughts for using coconut sugar?
    Thanks so much for your WONDRFUL posts, recipes, following up on questions and messages. I love them all.

  19. I just used these in a low-carb almond/coconut cookie recipe- and they held up great!

  20. Will Earth Balance suffice for the coconut oil? I’m a poor college student and the supermarket is far from campus.

    • You can do that. They will be soft, however. Palm shortening might be cheaper. Or…you could order the coconut oil online – if you subscribe to my blog I often post deals on the coconut oil on Saturday. In fact, the brand I use has free shipping til midnight. Here’s the post that has the details. The expeller pressed is pretty reasonable.

  21. Alecia says:

    I’m having trouble finding Carob powder (or store-bought chips) that aren’t contaminated with soy or dairy. What brand do you purchase?

    • I purchase powder from Country Life Natural Foods. Are you in their service area?

      • Thanks. I looked them up & I’m not in their area, but they do offer online purchasing. Sadly their info says “Items that are repackaged at Country Life are handled in a facility that also processes nuts, peanuts, soy, and wheat.” Ugh. We’re also tree-nut, peanut, and soy – free in our house.

        I’ll keep searching! Thanks again.

  22. Did your stevia extract come with a scoop? Is mine maybe buried in there and I didn’t realize it? I bought the 1 lb. jug of it, but I’m always guessing at measurements.

  23. Hi! These look amazing, but I was just wondering if the carob powder you use has sugar in it? All of the carob powders I have found, all have around 7g of sugar per serve (which is usually around 2 tablespoons) which I thought was quite high – do you have any suggestions as to how to keep the sugar level as low as possible (say max of 6g/6ml per 100g/100ml). Your site is great!!! I am loving reading everything on here so far!

    – Nyalee

    • Carob has natural sweetener content. I didn’t know about that much sugar but if there isn’t added sugar then that is what is naturally there.

  24. I actually LOVE this recipe (the old one)! I successfully used non-GMO erythritol for my sweetener along with about 10 drops stevia extract – which still tasted delicious and accomplished my goal of low carb with only 5 net carbs per 3/4 cup or 18 net carbs for the entire batch (3 cups)! :)

  25. I actually LOVE this recipe (the old one)! I successfully used non-GMO erythritol for my sweetener along with about 10 drops stevia extract – which still tasted delicious and accomplished my goal of low carb with only 5 net carbs per 3/4 cup or 18 net carbs for the entire batch (3 cups)! Then I also baked with them successfully using your Coconut Chocolate Macadamia Cookies recipe! :)

  26. These turned out great. I used them in a muffin recipe, they melted in place in the dough and then once cooled off they solidified again. The only negative is the whole muffin was more solid due to the coconut oil spreading. Here in Canada the only healthy chocolate chips are the Enjoy Life brand and are about $5 for a 283g bag. So this recipe will come in handy.
    I don’t know what the taste would be like but would using your homemade coconut butter recipe work with this instead of the coconut oil? I know cocoa butter would be the best but it is quite pricey.

    • Did you try the revised recipe? There’s a link in the post. I found cocoa butter quite inexpensive in bulk. And I do mean “bulk”. :) I think perhaps palm shortening would work better. Just not as healthy.

  27. Kiyomi Cooper says:

    Thanks for the recipe! I made this with org palm shortening from Tropical traditions and it turned out well except the erythritol was “crunchy”. Any suggestions for a smoother bar?

  28. Is it 1C solid Coconut Oil or Melted?

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  30. where do you get food grade cocoa butter?

  31. Hi Adrienne! I’m so thankful to have found your blog! I’m struggling with adrenal/thyroid/candida issues. Finding your blog has made this food journey bearable. I do have a question about making this chocolate chips. I tried your recipe and I had a difficult time getting the xylitol to dissolve. In fact, it didn’t. Is there something I’m doing wrong? Thanks again for all you do! Blessings to you.

  32. Jennifer says:

    I just made these and they turned out great! I used the cocoa butter as recommended and sweetened to taste with a combination of honey, maple syrup and a dash of agave. I then baked them in (white-sugar free) brownies. I also did a side-by-side comparison of these and the organic chocolate chips I bought from my local health food store and these tasted BETTER and much fresher! All in all, thank you for a great recipe! Exactly what I was looking for!

  33. First of all, let me thank you for all your hard work figuring out how to make tasty food healthy. I’ve gone 3 weeks without chocolate, sugar, wheat, corn, soy, etc., and I’m starting to slip into depression from the deprivation. I’m thinking about trying your homemade chocolate recipe, but it calls for cocoa. Back in my homemade brownies days, I always substituted Baker’s Secret Unsweetened Chocolate for cocoa because I thought the cocoa ruined a good tasting brownie. I don’t see anywhere on your website your thoughts on using unsweetened chocolate. According to Kraft Recipes, it’s the “purest form of chocolate” and is made with solid chocolate liquor.” What are your thoughts?

    • You can make it with carob – are you off of that? Or do the white chocolate chips – they are GREAT!

      I don’t use a lot of chocolate personally b/c of the caffeine issue. I think either thing can produce a nice flavor – I go for ease over excellence often but I bet the unsweetened chocolate wd be great. I used to use it a lot b/c it wasn’t dairy contaminated and my youngest is deathly allergic to dairy. Hope that helps!

  34. I made these chips and they were great! Is there any way to make these taste more like milk chocolate chips? Right now they’re more like dark chocolate chips. thanks again!

  35. Hi There,
    I posted a question here last night, but it seems to have disappeared so I’ll try again. I made these chips with cocoa butter and then made the chocolate chunk macademia nut cookies, they were delicious and the chips held up well through the baking process! My question is this…. I love milk chocolate chips and am wondering how I could make these taste more like milk chocolate chips? Could I add almond milk? If so, how much would I add? Any other thoughts?

    Thanks so much!

  36. I was wondering if dates could be used as a sweetener? These sound great I would use coconut butter because the oil melts so easily in cookies. Looking forward to experimenting with these!

  37. I’ve made this recipe several times with coconut oil and with cocoa butter and the chips never hold up when baking :-( They just end up melting and pooling.

  38. I like your idea on using carab instead of chocolate chips you buy in a grocery store, which, most likely, ,have milk and other bad ingredients in them, but where can you find carab and coco butter?

  39. This was great thank you! I made coconut ice cream and while this mixture was still in its liquid stage I poured it over my ice cream. It reminds me of that stuff in a bottle that hardens on icecream but this so much better! Thank you for the recipe. I’ve just started this new life style a week ago and I’m loving it.

    • You are so welcome! So glad you liked it. I haven’t done that w/ ice cream yet but have been meaning too. I loved that stuff when I was little! Take care.

  40. I have gestational diabetes, and at this point (8.5 months) pretty much any carbs spike my blood sugar at night, but I really wanted dessert… So glad I found this recipe! I put a tablespoon or so in a mini-muffin liner and added a drop of Wild Orange essential oil (I see you use essential oils too), and it tastes just like those ‘chocolate oranges’ I used to eat as a kid! Super excited pregnant lady right here, You saved my night :-)
    Between those mini-chocolate-oranges and the strawberries I dipped before I chilled the rest of the batch, I think I’m set on dessert for at least the weekend :-)