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.


    Speak Your Mind


  1. Love this! I will definitely have to try these. One thing I find is that soy lecithin is in even the best chocolate chips, other than the super-expensive ones I can’t afford. This is do-able!

  2. Wow, this is super easy! I’ll definitely be writing this down for future reference :)

  3. These sound great! Can you sub cocoa powder for the carob powder?

  4. This looks great… could I use honey as my sweetener?

    Love your blog & all your great info!!

    • Yes, you sure can. I used a combination of liquid and granulated sweetener and it turned out just fine. Let me know how they turn out and thanks for the compliment!

    • I’m making this with honey now for tomorrow Valentines Dey!Ghirardelli Chocolate Chips. They are so expensive though with the taste being ok.
      Thank you so much Shelley for this recipe!?

  5. I totally bookmarked this. I think I can eat carob but I’ve heard not great things about store bought carob chips, so I would love to give this a try! :)

    • You are so right about the store bought chips. Some are OK, but our family is avoiding refined sugar, and some of us are avoiding sugars completely. Making them yourselves gives you control over what you put in them. And these are easy – so a bonus there too :-)!

  6. is the coconut oil strong. I just don’t like coconut but with all the benefits, I wish I did…Maybe I need to develop a new taste for it.

    • Kristin, I have been using coconut oil for a bit now & it’s a bland taste. I like coconut but not crazy for it, yet this oil has no coconut taste. This is of course my opinion & of others, but I’d say try it. If you don’t like the taste of it, you won’t waste the jar as you can fry w/it & it’s an EXCELLENT body lotion. We have separate jars for consumption & body use. I have sensitive skin, esp on my face & I stopped using the facial products & only use this on my skin & it’s amazing!!!

      • I echo that, Kinya! Coconut oil on skin for lotion is great – and it tends not to stain clothes either. You do need to watch it when frying, however – it has a sort of low smoke point and you don’t want to create cancer-causing free radicals by cooking with it at too high of a temp. Thanks!

  7. I have been trying to come up with a gluten-free, dairy-free, sugar-free chocolate sauce and chip recipe for about a month. I am going to HAVE to try this.

  8. I’ve tried a similar recipe before and the carob powder and coconut oil separated. It made an oily tootsie roll consistency. I read up on it and found several women who had the same problem. No one figured out how to fix it. Now I know. I got it too hot. I will have to try again. Thanks!

    I read the silky bean fudge recipe. Yum! I serve strange breakfasts sometimes too. For my 9 year old’s b-day this year I made bean brownies for breakfast. The kids thought it was a big treat. :)

  9. Visiting from Kellys blog. Why is carob prefered over cocoa? If there is no sugar or soy, are they not equal? Is it only the caffeine that people are avoiding? I’m still learning, thanks!

    • Most people who choose to avoid cocoa are doing so due to the stimulant qualities that it possesses. I am aware of the nutritional benefits that cocoa has in it, but for me, the stimulant quality makes it a big problem and I know that for some it contributes to the addictive nature of the food. Also, something that I have been working on for myself and my family is copper toxicity and cocoa has quite a bit of copper in it. There is a cocoa on the market without caffeine called Wonderslim that might be of interest to you.

      Carob also has an inherent sweetness to it which is quite pleasant.

      Hope that helps!

      • Amanda
        April 27, 2011 at 8:21 am · Reply
        Visiting from Kellys blog. Why is carob prefered over cocoa? If there is no sugar or soy, are they not equal? Is it only the caffeine that people are avoiding?
        The answer was…. Most people who choose to avoid cocoa are doing so due to the stimulant qualities that it possesses.

        I would like to add that I THOUGHT I had issues with caffeine, but when I switched to organic items….tea, chocolate, etc weren’t a problem for me anymore!! Funny thing, sugar is! It is subtle, but there: anxiety, sleep interrupt. Soy also gave me similar effects, FYI.

        Just my two cents I am leaving this months after the initial posting, but maybe it will help someone?

  10. I love this! Thank you for the recipe, I will definitely be trying this. We just started using coconut oil in the past 6 months. (And we are still learning and making changes in what we eat. Its definitely been a good journey.)

  11. WOW! Awesome. Great tip! I’m vegan and will definitely be trying this one out. :)
    I found your blog on Tip Day Thursday. I’m checking you out on FB and Twitter as well so that I don’t miss any of your future posts! Stop by and visit when you have time. :)
    Carla at Mrs. No-No Knows

  12. Brilliantly simple! Thanks so much for sharing, I intend to make these soon! :)

  13. Love that these contain coconut oil. I’m always looking for ways to get more of that into our diet!




  14. Wow – this is fantastic since it’s soo hard to find chips without cane sugar. I’ve been hoping for an alternative like this!

  15. do you use the expeller pressed coconut oil or the virgin? basically, do you use the one that tastes like coconut or the non-tasting one?

    • Since the expeller pressed costs less, I have been using that for almost all of my baking, especially when I am trying new recipes. I don’t see any reason why the results would be any different, except that you would have a bit of a coconut taste should you choose to use the virgin. Let’s both give it a go and see how it works! I am sure that my kids won’t mind having some more chips to try :-)!

  16. Amazingly I was just wondering to myself this morning if it were possible to make my own chocolate chips/chunks from cocoa powder & then I found your recipe via Cybele Pascal’s Allergy Friendly Friday! Thanks so much for sharing this! My son has so few safe foods and absolutely adores chocolate, so I will definitely try it.

    • How wonderful! I would love to hear what your son’s restrictions are. Perhaps I could help with some other options for you. My oldest son has numerous allergies as well, so I know how hard it can be.

      • So sweet of you Adrienne! The list is rather long so I’m linking you to pages I have posted instead of taking up space here. We have to be rather methodical when introducing new foods because more often than not, he reacts to new food. His safe foods are here: http://fa.sarahbdesigns.net/p/safe-foods.html His known allergens & sensitivities are here: http://fa.sarahbdesigns.net/p/foods-avoiding.html

        • Just looking over your list briefly, it seems that a lot of what we eat here would work for you as well. My son is able to eat almonds and macadamias and then we use pumpkin and sunflower seeds as well, when we can, as a nut butter substitute. If you haven’t subscribed to my blog, I think it would be a good idea for us to stay in touch since almost all of my recipes will work for you, and you can always feel free to contact me about an appropriate substitution option. Also, I wonder if you have looked into the GAPS diet, probiotic use, and what we are trying now, Nutritional Balancing. This is all so hard, but the practitioner that we are working with currently (long distance) says that if we do work on ourselves and our kids at a deep level, then we can start to make progress against all of these food sensitivities, and she has seen this happen. I am just at the beginning stages, but I can say that I appear to be dealing with foods much better now. No promises, of course, but within reason I like to try what I can to heal. Stay in touch!

          • We have to avoid tree nuts and he is allergic to sunflower and pumpkin too, unfortunately. I was able to spend a bit more time looking back at old blog posts today and found several I can use for him. :) I have heard of GAPS. He loves yogurt and tonight I have my 1st batch of homemade coconut yogurt growing? brewing? for him (he became allergic to ingredients in the commercially available ones). Hopefully it will like it!

            • I would love to hear how your coconut yogurt turns out and what you used to culture it. I have been wanting to make that for a LONG time. I am curious about the testing you have done for the seeds and nuts. Just to encourage you, my son avoided tree nuts for about 8 years of his life but finally his allergist looked closely at his IgE tests and thought we could try a food challenge. He now is able to eat almonds and macadamias. Keep in touch. It would be great to see if he can do some work on his digestion and maybe expand his diet a bit.

  17. I just went ahead and used the expeller, as it is cheaper, and I did not want a coconut taste. They were fantastic, and I used them in a batch of choc. chip cookies which were made with my own sprouted white pastry wheat flour. Whew, a lot of work went into the prep of ingredients for those cookies, but I guess it’s worth it. lol =) thanks for the recipe!!

    • Hooray! I am so glad that they worked for you! Like I said in my post, make a bunch ahead of time and store them in the fridge or freezer (I think they would actually store on the shelf just fine for quite awhile) and then you will be ready to bake at a moment’s notice!

  18. looks easy enough…will try ma hands at this. thanks for sharing!

  19. I want to try these but I’m confused on the ingredients… the list says vanilla extract but in your instructions you call it peppermint extract?

  20. I never would have imagined that carob chips could be made at home! I’m so impressed and grateful for people like you who stick with it and figure out solutions for these culinary dilemmas. Thanks for linking this to Food on Fridays!

    • Ann,
      I was so excited too! I have been avoiding making my kids cookies, etc. with chips in them for so long!
      By the way, I have really enjoyed the posts that I have read on your blog and I subscribed to your email. I hope to stay connected.

  21. They look really good. Thanks for linking to my Organizing Mission link party!

  22. Wow! I had no idea you could make your own chocolate chips!!! Sooooo neat! But where do you buy coconut oil?


  23. Love the idea of making your own chocolate or carob chips. Even the ones from the healthfood store have soy lecithin in them. Reason enough to make your own. Thank you for sharing your ideas with us at Monday Mania this week! :)

  24. I am using GI ProStart Yogurt Cultures ( http://www.giprohealth.com/giprostart.aspx ) and following this recipe as a guide ( http://www.smallfootprintfamily.com/2009/04/25/homemade-coconut-milk-yogurt/ ). Another blogger I’ve followed for a while has had really good success making it this way so I worked up the courage to do it once I found safe guar gum-free canned milk. (Though your method of making coconut milk seems more manageable than the one I had originally come across, so I may just try it next time!) The yogurt isn’t quite ready yet, so hopefully tomorrow I can post a review. :)

    My son’s allergies…. I discovered the pumpkin and sunflower when we trialled them at home. I baked pumpkin with other safe ingredients into a muffin, he ate it, woke up that night screaming in pain, followed by a week of GI distress, which is typical of a GI reaction for him. He did not test as IgE allergic to pumpkin previous to that exposure and hasn’t been retested since. We trialled sunflower seed as a butter topping on his safe rice crackers and on apple slices. It touched his mouth but he wouldn’t swallow any. By that night his skin had flared and later IgE testing confirmed he was allergic. His dr suspected a more significant reaction was masked by his daily antihistamine. He has only been RAST (blood) tested to a few tree nuts (I think almonds and walnuts) and they did not show up with any reaction, but he hasn’t had any exposure at all, so with his history we will avoid introducing them until he is a good bit older (he is 3) and not so reactive. (We are doing the same with fish & shellfish.)

    (It seems we carried our thread on as long as we could, but I wanted to post here in case anyone else was following along.)

  25. This is so great! My family doesn’t have any real dietary restrictions, but I like to know how to make my food from scratch, and we looove chocolate chips :), so this is a win-win. I’m visiting from Show me what ya got… Thanks!

  26. wow.you make it sound like it is so easy to prepare. i wish i could try my hands on baking next time :)

  27. wow, those choco chip cookies look delish; need more milk :-)!

  28. Chris Aquino says:

    I love it! Chocolate chips are one of my comfort foods.

  29. Hi, have you tried these in cookies? I’ve made a similar recipe for homemade chocolate chips before and when I put them in cookies I found they melted way too fast & made my cookies into an oily mess.

    • They worked in the cookie recipe that is mentioned in the post — and they held together quite well. Please check back with me and let me know how they turn out for you! I am sure my kids won’t mind my trying some other cookies soon with them :-).

      • I am having the same issue with them. They melt way too fast & make an oily chocolate soup-like mess. Any suggestions? Would adding cocoa butter thicken them up a bit to hold their shape? I’m sure it’s the coconut oil that’s making them let like that.

        • I am sure the cocoa butter would be better. Also, if you use expeller pressed coconut oil they will be a little firmer. But with spring and summer heating our kitchens up these are going to do better in the fall and winter. Thanks!!!

  30. Just today my girls asked me if I knew how to make homemade chocolate chips – I can’t wait to make these!

  31. Oh, that certainly looks easy…if I get the chance, I’ll try it. Thanks for sharing!

  32. just made some now for the li’l gurl

    have a blastful weekend, and hope you check out my entry here too.
    Food and Passion
    I Love Darly!

  33. sounds great…i think this one will have a debut in our kitchen soon, thanks for sharing! have a great weekend! :)

  34. I made a half batch of these to see how they would turn out. I used part sucanat for the sugar, which didn’t dissolve in the coconut oil as I had hoped. The final product still tasted good, though it seemed pretty crumbly and started to melt as I cut it up. I wonder if it would dissolve into cookies (or whatever) as it bakes in the oven.

    • You know, it is very interesting that you mention this. Did you heat the oil up on a very low heat? There is a similar recipe for these in Nourishing Traditions (Sally Fallon’s book) that calls for Rapadura. It is my understanding that Rapadura and Sucanat are one and the same. When I tried making her version of homemade carob chips, I couldn’t get them to turn out either. Let me know about the level of heat that you used. Has anyone else reading tried the Sucanat with success? I am on a sugar-restricted diet so I used a combination of vegetable glycerine (food grade) and xylitol and erythritol. I know that those are not read food items, but I do not have a choice other than stevia (which I am sensitive to if I use too much) so I am doing the best that I can). I think since the sweetener didn’t dissolve they melted on you. Let me know what you discover!

      • Yeah, I heated the oil on low heat, and actually turned it off while there were still some chunks of coconut butter and stirred till it was dissolved.

        Hm… I actually got Nourishing Traditions from the library, but didn’t notice that recipe. I’ll have to look it up.

        I was confused about Rapadura vs Sucanat, especially after NT advocating Rapadura but saying that Sucanat should be avoided (as well as Turbinado, Demerara, and other “raw” sugars)! I haven’t been able to find Rapadura, and feel that Sucanat is still better than more refined sugars. I believe Rapadura is dehydrated and Sucanat is evaporated, the latter which is slightly more refined (I think part of the molasses is removed and then added to the final product).

        Okay – in NT, the recipe calls for the ingredients to simmer till melted, which would indicate a higher heat. Perhaps because it calls for the use of a double boiler, the ingredients don’t separate? I’ll have to try her recipe when I’ve used up the other chips. Although it calls for chocolate extract – HUH.


        • I tried this in a double boiler and was not successful. I’ll be interested in knowing how they turn out for you. I would think that she uses the chocolate extract to give a more rich flavor, but I would think you could just leave it out.

          I appreciate your info about the Sucanat and Rapadura. Now that you mention it, I think I remember Fallon saying to avoid Sucanat, but I had read on numerous websites that the two were one and the same. Very confusing. I had never been able to find Rapadura either, though in recent days I have seen it.

          Keep in touch! I’m sure we’ll be able to figure something out!

        • I just had another thought about the Rapadura…perhaps dissolving it in a small bit (say 1 Tbsp) of water first (before adding it to the melted coconut oil) would help.

  35. Sorry you didn’t like the cookies!! I haven’t made them in a long time, and my GF baking skills were definitely not as great back the, I should probably try them again. But I’ve served them to coworkers and friends when I’ve made them, and they’ve enjoyed them, so perhaps your alterations, the humidity in your home, slight variations in measurements, etc could have effected the outcome. Or perhaps your tastes are just different than mine! Again, sorry the recipe didn’t work for you. I am glad, however, that you enjoyed the carob chips. Nourishing Traditions is always a good source of inspiration, for everything really. :) Thanks for including this is the SOS Kitchen Challenge this month.

    • Oh, Kim – I am sure that is was the alterations. I hope that I made that clear enough in my post….if you think otherwise I should change it. I think your site is great!

      The main substitution problem was that I am off fruit right now so i had to not use the fruit puree and use more sweetener. I substituted more coconut oil for the fruit puree thinking that would be a good choice since fruit purees are typically a substitute for fat. The cookies ended up somehow being of an OK consistency, but they were sitting in a pool of fat. It was quite strange. If you have an idea of another substitute for the fruit puree I am game. I was thinking about maybe using something like flax gel, but I think that might be too thick. Maybe yogurt, but I would have to try my hand at coconut yogurt as my son has a life threatening allergy to dairy.

      And like I said in the post, the kids at our table at church the night that I made them ate the cookies right up – and one of them is not on a special diet. So even in their pool of oil they were still OK :-).

  36. Thanks for entering this in the SOS Kitchen Challenge this month! Ever since I started my anti-candida diet, I’ve had to make my own carob and chocolate “chips”. It’s so much better to control what goes into your food!

  37. I made my own for the first time two weeks ago. Not this recipe, but something similar. I may try this recipe next! Thank you for posting it!

  38. I’ve never considered making my own chocolate chips. Brilliant!

    I’d like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there! http://alli-n-son.com/2011/05/12/peanut-butter-cup-caramel-bars/

  39. wow, LOVE the homemade carob chip idea! i just posted for the sweet and savory challenge (strawberry carob chip bread) and was intrigued by your post since it had to do with carob chips! i store bought mine, but i will definitely have to try making my own next time! great recipe :)

  40. I’m intrigued….definitely going to have to try this out sometime! Thanks for sharing with Made From Scratch Tuesday!

  41. You are so incredible to make your own chocolate chips. I bet they make the best cookies ever. Thanks so much for linking this up to Sweets for a Saturday.

  42. Hey I host a blog hop and I’d LOVE if you came over and shared a recipe! Here’s the link :) http://thesweetdetail.blogspot.com/search/label/Savory%20Sunday

  43. Hi Adrienne,
    This is a wonderful recipe. You are a very creative and talented cook. I just love developing recipes and I admire your talent. Thanks for sharing with Full Plate Thursday and come back soon!

  44. A. Perez says:

    Is there a substitute oil one can use instead of coconut oil?? I cant use coconut oil.

    • I would try organic palm shortening . The resulting product might be slightly softer, but it just might work. Let me know! Do you have an allergy to coconuts?

      • A. Perez says:

        Yes I do..Id preffer to use a liquid oil…definatly not a shortening. Every time I think shortening I think Crisco shortening which I avoided.. I feel oil would be healthier (Yes I know but we all have our irrational fears)Would sunflower oil work? I would think it wouldnt alter the flavor profile..Would there be oils youd recomend I dont use for this??

        • I would think that the liquid oils might not work. You can try, however. The organic palm shortening is quite healthy, especially compared to Crisco since that is hydrogenated. There is a lot of info on the internet about coconut oil and palm (non-hydrogenated) not being as bad for you as they were purported to be. Here is a link to an article on fats that you will probably find to be interesting: .

  45. This is a fantastic idea – I had no idea you could make carob or chocolate chips yourself! Thank you for sharing this post with Feed Me Tweet Me Follow Me Home. Hope to see you there again this week. The linky is up now. Have a lovely weekend :)

  46. These sound great and super easy. I’ve seen similar recipes that call for more complicated steps. You may have made this TOO easy for me. Uh oh.

  47. Thanks for sharing your recipe with
    Simply Delish. Hope to see you again next weekend.

  48. This is perfect for me! I’m sugar-free and gluten-free and chocolate-free (along with a whole host of other “frees”) lol. Can’t wait to make some carob chip cookies soon. Thanks for sharing at this week’s Sugar free Sunday!

    • Thanks for stopping by! I just found your blog this morning as well. And we have a lot of “frees” as well. Additionally, Indian food is one of our favorites. I don’t know how to cook much of it….any suggestions of really good recipes or things to try first?

  49. This looks great! A couple of Qs. I have cocoa nibs not powder. Can I use those? Also, why roasted? Thanks!

    • I would think that if you ground them that you could use the nibs. I personally have never used them.

      The roasted cocoa powder has a milder flavor than the raw. You could use either and just have a different taste.

      Let me know if the nibs work out! I read that the nibs are just the powder ground from the beans, but another resource said that the nibs have virtually no caffeine, so I am not sure about this.

  50. Thanks, Adrienne! Sorry for the delay in responding! I’m going to try this as soon as I run out of chocolate chips. I’ll let you know how they turn out.

  51. I tried using Truvia powder and never could get it to dissolve in the oil. It sank to the bottom of the pan and wouldn’t even sweeten the chocolate. After trying with no luck to dissolve the Stevia over low heat, I went ahead and cranked it up, bringing everything just to a boil and then removing quickly from the heat. The Stevia never did dissolve, but at least incorporated into the chocolate at that point, enough to make it edible (though it wasn’t as sweet as I might have liked). It was still grainy and gave the chips a weird texture, but we ate them and put them in a chocolate chip skillet baked cookie. I found that they were very crumbly when we broke them into chunks (probably because of the graininess), but they tasted good in the cookie! I used raw coconut oil and it definitely gave the chips a distinctive coconut flavor. Not bad–just different ;)

  52. Carob is tasty. Love coconut oil too. Thank you for sharing your recipe at Joy of Desserts. Hope you’ll link up again soon. :-)

  53. This is a wonderful idea. I never even thought of making my own chips. Now, you have me considering doing just this. I am glad you linked to Bake with Bizzy.

  54. I love this too. You’re full of so many great ideas. Thanks for sharing with Sweets This Week!


  55. THANK YOU so much for sharing your recipe with me at Cast Party Wednesday. I’d like to invite you back this week.
    I hope to see you again!

  56. Thanks so much for sharing at FAT TUESDAY! This is a really interesting idea. I am going to try it. Hope to see you next week!

  57. Crazy. I had no idea this could be done.

  58. I wanna try this!

    Stop by and link up at What’s Cooking Wednesday!


  59. wow this looks INCREDIBLE! Thank you for sharing! I found your blog through a link party and I love it! I am your newest follower and would love it if you would come check out my blog and follow me too! Thanks so much!

  60. I didn’t know this could even be done! Those cookies look delicious! Thanks for sharing on Sweet Indulgences Sunday.

  61. Not being able to find chips without soy or other nasties are my biggest pet peeve! Thanks for the great post once again! You are my go to blog for awesome ideas to make my baking even better!

  62. Thanks for sharing! For you soy-free people- Nestle Toll House makes a “All Natural Dark Chocolate Morsels” with no soy, but they do have dairy. Trader Joes sells a “73% Dark Chocolate” bar without soy, $2 (not sure if it has dairy). I will try this! By “roasted” cocoa, do you mean regular, unsweetened cocoa? I don’t remember seeing a a “roasted” version.

    • Hi Dawn, Thanks for the recommendations. They won’t work for my dairy-free son, but I am sure that they will work for others. Thanks for the question about the roasting. I meant “roasted carob powder” since there are also raw varieties. I know there are a lot of raw foodies out there. I eat some things raw, but not many, and I find raw carob powder to be bitter. Hope you like the chips!

  63. Great recipe. I’ve not been a fan of carob but these make me want to give it another try.

  64. What an amazing idea! I never even thought it would be possible to make your own chocolate chips.

    Thanks for linking up with Momtrends this week!

    ~Shannon, Food Channel Editor, Momtrends.com

  65. Absolutely brilliant! The homemade chips look wonderful, and must be so, so delicious with that flavorful coconut oil. Yum!

  66. this is great! they look wonderful too! Thanks so much for linking up to Tuesday Talent Show! I would love to have you stop by and link up again tomorrow with more great projects!

  67. I never even thought of making my own chocolate chips when I needed some! Great idea!

    BTW I’ve got a Link up going on on my blog! http://blog.thesingingsparrow.com/?p=403

  68. That sounds great! I’ll have to try that out!

  69. I love the idea of making my own chocolate chips – so much easier than tracking down chips w/o allergens! Thanks for sharing your post with the Gallery of Favorites.

  70. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  71. Rachael R. says:

    I wish I had read the comments first. I tried the recipe with sucanat but the sugar never actually incorporated (even on low heat). I will go back to honey next time! Fortunately this will still be useful in your chocolate almond coconut milk ice cream (the whole reason for making the chips in the first place!)

    • Hmm. I am surprised about the sucanat. It works just fine for me with xylitol. In fact, I just did it a new way and it worked great. I’ll have to try w/ sucanat sometime.

  72. I never really thought about making my own chocolate chips before. Thanks so much for this recipe!:)

  73. wow never heard of carob chip, Would luv for my readers to see this awesome idea, will you please join our weekly party at
    have a great crafting weekend!

  74. I so have to try this! My husband has food allergies and I have to be really careful about things like chocolate chips. It would be so awesome if I could just make my own :)

  75. Wow! This sounds like a great recipe and considering how much I use chips over Christmas, I will certainly give it a try. Appreciate you sharing!

  76. hi!

    im currently in africa where chocolate chips are not available but i wanted to try making some with your recipe. i was wondering, if for the sweetener, what’s the diff effects between using solid (granulated) sugar vs liquid sugar? also…have you baked with these? do they maintain there shape well when backed in cookies or something else?


    • Tiffany, I don’t think there is any difference whichever sweetener you use. I have used both. One reader said that she had problems using sucanat, but I haven’t tried that yet. I do have a new version (slightly) that I need to post soon that I think made the results better, so stay tuned for that. I have used them in cookies and really thought they did fine – here is the recipe for my Gluten Free, Grain Free, Chocolate Chip, Coconut Macadamia Cookies – you can see from the photo that they held up well. I can’t guarantee for all recipes and I will say that since they are made w coconut oil that they probably won’t hold up well in warm weather. Maybe palm shortening would do better for that. I should add that to the post :-).

  77. I love this idea. I can make my own chips and be sure they are dairy and soy free!

  78. Thank you for this recipe! My daughter is allergic to dairy and it’s so unfair when her brother gets chocolate chip cookies and she doesn’t. I’m going to try these right away!

    • Hope you like them! I have a slightly improved version that I will be sharing soon. Make sure you keep the heat on low when melting the oil to ensure that they work well.

  79. Hello! Wow, what a great site you have here! I’m just finding you and wish I would have seen your blog ages ago. :) Thanks for all the wonderful recipes and tips. Quick question; where do you buy your roasted carob powder. Azure Standard sells it, but of course the only bag that is certified gf (which our family needs) is the 25lb bag. Not sure how quickly I could use that. :) Do you know how long Carbo powder stays good. Thank you!

    • Hello Sarah! Thanks so much for the kind words! I’ve not been blogging for “ages” so that’s why you didn’t find me :-). I buy my carob from Country Life Natural Foods, but the brand that I buy isn’t certified GF. I know I have asked them this before, but have you tried Chatfield’s? I think that they weren’t certified GF either, are they? Country Life carries Chatfield’s and another brand, which I buy. We are all GF, but not celiac so I am not reading labels – though now I have seen that it might be important for us to be that strict. Let me know if that’s helpful – I have a friend who is GF and I think she was having a hard time finding carob as well. Maybe if you all contact that companies they can do something about it?? I have never had a problem with my carob going bad. I keep it in the basement in a 25 pound bag (crazy, huh?) and just refill a plastic container which I keep in my kitchen. We do eat a lot of carob, though. Sometimes too much. Did you see my posts on Homemade Almond Joy and Bean Fudge? Since it’s a “sweet” food, I do keep it sealed up in a large plastic bin in the basement. It’s messy to handle too so I just roll up my sleeves whenever I need to refill it. I keep a measuring cup in the bag since it’s such a pain to wash that out. Here’s a post on that: Save Time in the Kitchen with Measuring Tools. I hope that helps and I hope to see you around!

  80. I made a batch with cocoa. Delicious. They might work in bar cookies really well, but I put them in drop cookies and they melted all over the cookie sheet and it just didn’t work out too well. They’d be great in ice cream or chopped up and used to roll something in, etc. but as a chocolate chip in a cookie… not successful.

    • Hello Yolanda. I’m sorry about the drop cookies. I put mine in cookies and they did fine ?? I’ll have to give it another go – and I will be trying another version. I guess coconut oil has it limitations. I’m thinking palm shortening might hold together better in a baked good.

  81. Do you think I could use Earth Balance vegan butter instead of coconut oil?

    • I would think that would work. Just heat it at a really low temp. Let me know how it works. They may be even softer at room temp than the coconut oil b/c the Earth Balance is pretty soft, isn’t it?

  82. hi!!!
    can i use cocoa paste instead of powder??and how much should i use?and also can i use butter instead coconut oil so it will be better held in cookies??thank youuuuu

    • Hi Demi – I have never heard of cocoa paste. I would think it would work fine, however. You can for sure try butter. I think it will work very well. Hope you like them!

  83. AMAZING!! As we continue on our food journey, I love discovering different things that you can make yourself!!! I am trying this! Thanks for sharing!

  84. Wow! Totally going to give this a try! Thanks for linking to Your Green Resource.

  85. when you bake the the cookie or if you use it in muffins, do the chips melt?

    • Adrienne says:

      Sonia, I have had it work just fine in the cookies I tried them in and in my Chocolate Macadamia Cookies (which are great, by the way). However, a few readers have said that they melted. If you sub cocoa butter for the coconut oil you won’t have a problem. Butter should work as well. I’m going to have a revised version coming up so stay tuned – :-).

  86. Do you think that I could use this warm as the outer coating for a chocolate candy rather than cooling into chocolate chips? I have an Almond Joy recipe that I would love to have a low-sugar coating on.

    • Adrienne says:

      I’ve done that – so “yes!” Just be careful not to heat it high! Use cocoa butter if you want a firmer coating :-). I will have a new version coming out – hopefully soon! Hope you enjoy it! Oh, – did you see my Almond Joy bars? They’re yummy and easier than making a “candy” shape.

  87. This is such a great resource and so much cheaper than the bags of allergy-friendly chocolate chips. They fly out of here so fast that I need to buy stock. Thanks for sharing it at last week’s Allergy-Free Wednesday. We’re looking forward to joining us this week.
    ~Michelle, AFW Hostess

  88. OMG…..I just got them out of the freezer and they are DELICIOUS!!! Even my husband loves them. To sweeten I used Sweetleaf Vanilla Cream Extract to taste, maybe a tablespoon of Agave (which I’m trying to wean off) and a teaspoon of Manuka honey. I got a bit desperate when the stevia didn’t seem to be making it very sweet….once frozen it was definately more sweet than I thought it would be! Had a tad separation but very useable & absolutely wonderful. Thank you SO MUCH for providing the recipe. I plan to try more of your recipes in the near future. I am gluten/dairy/sugar free. Thanks again!

    • Yea! You put a smile on my face! I have updated info and recipe coming….but for now, try blending the mixture in a blender or w/ an immersion blender before chilling. That tends to keep it from separating. Enjoy and see you around!

  89. This is great information! Thanks for sharing it.

  90. I just made a really similar recipe to this using coconut oil and cocoa powder. But when I used the chocolate chunks in a cookie recipe the chocolate chunks melted everywhere (due to the coconut oil)and messed up the consistency of the cookies. Have you found that this happened to your cookies? How can I avoid this??

    • It’s funny – this has happened to some readers and not others. If you use cocoa butter it shouldn’t be a problem. I’m thinking palm shortening might work better as well. Another version is coming soon :-).

  91. RoseyRox says:

    Help! I am having such a hard time getting the chips to be hard even after freezing. The chocolate bends instead of snapping and melts as I am folding the chips into the batter. I’ve tried many variations of your recepe and nothing seems to work. Any idea what I am doing wrong?

    • They’re not hard after freezing? Are you sure you are using coconut oil? Please let me know exactly what you are using. Mine is like a rock after being in the freezer…..

  92. Wow! This is amazing. I’m really trying to incorporate more “clean eating” into our menus and who wouldn’t love chocolate chip cookies made with homemade chips. Love it!

    I found you while I was looking for a recipe for homemade taco seasoning. Just so you know. :-)

  93. I have looked for an EASY homemade chocolate recipe multiple times over the last few years, and amazingly enough, just found this recipe! Super easy. I am not on any dietary restrictions, so I used the sugar I have on hand and butter (I can’t get coconut oil where I live without ordering online and am on a deadline right now) instead of the oils….oh, and cocoa powder. It turned out amazing! I added a knock-off Reese’s filling recipe to small candy containers with the chocolate…I’m super excited!! (I think I’ll try the coconut oil next time too…hopefully I’ll be somewhere with fairly easy access…coconut oil is amazing! I use it in my homemade deodorant, which does not stain ANY of my clothes…but I digress.) Thanks so much for this recipe!

    • Thanks! I am so glad to hear about your success! And I am hoping to try homemade deodorant as well….I really need to try something new. Did you see my Reese’s-like candy? I think you’d like it. I’d be more than happy to try yours as well :-)!

  94. HI I HAVE STEVIA POWDER AND NOT EXTRACT..I ALSO HAVE ERITHRITOL POWDER.CAN I USE THOSE INSTEAD .my father is a diabetic and loves chocolate..id love to make these for him

  95. tunterre says:

    Thank you for explaining why my coconut oil always separates from my cocoa solids when i make frosting, etc! i will be sure to heat it gently next time!!! (yes, it is always still yummy…)

  96. Jennifer Anderson says:

    These are delicious, but I must confess they haven’t made it into any other recipe. I keep them in the fridge for my chocolate fix! Question though, I used raw honey and it seems to separate. Some bites are quite sweet, others not so much. When I tried the recipe for the second time, I made sure to mix thoroughly. Now it seems the honey settled on the bottom. Still tastes great, but not quite what I expected. Any suggestions?

    • Glad you like them…..are you heating the coconut oil at a very low temperature? That seems to be the key. Let me know!

      • I used maple syrup the first time I made these and they came out wonderfully! They were melty at room temperature, but I could eat them plain out of the freezer and they were fantastic in a cake.

        But today I used honey and it settled on the bottom! I did exactly the same thing – same low temperature (although I used a spoon instead of a whisk to mix, wonder if that could be the issue?) But they are bitter and dry on top and sticky and sweet on the bottom.

        I think I will stick with maple syrup in the future. Although I did wonder about using maple sugar in hopes that they wouldn’t melt as easily with a granulated sweetener instead of a liquid.

        But, regardless, still a fantastic recipe. I am new to your blog, but I can’t wait to look around further. Thanks so much!

        • I am really not sure what happened?!?! I am thinking the whisk might be it. I have taken to mixing mine in my Vitamix or w/ my Bamix hand blender and they are coming out great. I think the granulated sweetener would work great too. I hope to post an updated recipe soon. Hope to see you around! Thanks for the kind words!

  97. Denise F says:

    Hi! I made these, and never got to try them :-( I couldn’t get them out of the pyrex pan I used…any tips?

    I LOVE your site!!!

    • Hmmm…I’m not sure. I’ve always used a ceramic pan and never had a problem. Did you try to chop them out w/ a knife? One other idea is you could line the pan w/ parchment first and then lift the whole thing out once they are hardened.

      Thanks for the kind words!

  98. Stephanie says:

    What can I use as an alternative for the coconut oil? I’ve heard Palm Kernel Oil or Palm Oil? I’m making it with Roasted Carob Powder:)

    • You could use palm for sure, but the red palm will have a strong flavor. Also, cocoa butter would make the chips hold up better. Enjoy! I am hoping to have a revised improved recipe posted soon!

  99. Joy Briggs says:

    Adrienne, this is a fantastic recipe! Thanks for posting!
    I and a few friends would like to make a recipe book for natural foodies. I’d like to add this choc. chip recipe. Who should ask for permission and who should I give credit to for it? I saw you mention you got it from another blog.

    • Joy Briggs says:

      Eh. I just used the chips in a cookie recipe and the chips melted all over the place. Not pleased. Did I do something wrong? I would only used these in cookies and if this happens, I can’t use them :(

      • I am so sorry to hear that. I don’t know why this is happening to some and not others. I will say, however, that I am planning on a new recipe soon that tastes better. If you use cocoa butter instead of the coconut oil they should hold together quite well. I haven’t done it myself but I think that would do the trick. We often eat the batch w/o cooking with them, but you can see in my Chocolate Chip Macadamia Cookies that they held together in those so I am puzzled.

    • Hi Joy. Welcome. I got the basic idea from the other blog but I altered the recipe. I found it had too little sweetness and right now I don’t recall what else I changed.

  100. Joy, pretty much every recipe I find/come across within the natural foodie world (I am very involved) is some replica or ‘take’ on another. So using and/or ‘tweaking’ these recipes to make them your own (for your book) is fine. Everyone does it and if they say they don’t, they are lying through their teeth.

  101. 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.

  102. 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.

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

  104. 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

  105. Another great tip Adrienne!

    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
    Jill @ Creating my way to Success

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

  107. 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. :)

  108. 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!

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

  110. 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.

  111. 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! :)

  112. 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!

  113. 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?

  114. 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 :)?

  115. 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?

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

  117. Athomeattorney says:

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

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

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

  120. 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.

  121. 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.

  122. 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.

  123. 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.

  124. 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)! :)

  125. 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! :)

  126. 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.

  127. 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?

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

  129. Resort into a specialist who concentrates inside itt
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  130. where do you get food grade cocoa butter?

  131. 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.

  132. 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!

  133. 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!

  134. 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!

  135. 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!

  136. 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!

  137. 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.