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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Homemade Chocolate or Carob Chips
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!)
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 :-).
These Homemade Chocolate Chips (or carob chips) are dairy, soy, and sugar-free and great for baking, trail mixes, or eating right out of the bag!
- 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
- 1/4 tsp salt
- 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
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.