299 responses

  1. chris
    July 18, 2017

    coconut oil is not a ‘healthy’ solid fat.

    Reply

    • Adrienne
      July 18, 2017

      What do you think isn’t healthy about it? Are you reading the new info out by the American Heart Association – the same group that says that Cocoa Puffs are healthy? Please do share.

      Reply

  2. Mya
    May 3, 2017

    Thanks for recipe. Will this recipe work fine for cookies?

    Reply

    • Adrienne
      May 3, 2017

      Thanks! It depends. The improved one does better b/c of cocoa butter being the base. I have had success w/ some recipes and not with others. At worst, they melt :).

      Reply

      • Mya
        May 4, 2017

        Thanks have you tried mango butter as some listed below?

        Reply

      • Adrienne
        May 4, 2017

        I have never used it.

        Reply

  3. Aisha
    February 19, 2017

    Hi Adrienne,
    I need to make chocolate to take to school and it will be staying out of the fridge/freezer for a long time. Does this recipe melt if it is kept out for a few hours? Also, could I leave it out to harden instead of putting it in the fridge/freezer so that it lasts longer?
    Thanks! =)

    Reply

  4. Chelsea
    October 26, 2016

    Hello, I’m baking cookies for a friend and she literally can’t have sugar except honey….can I put honey in as a sweetener?

    Reply

    • Adrienne
      October 26, 2016

      Yes you can! Hope you enjoy them!

      Reply

  5. Farzana Firoz
    October 26, 2016

    I was but didnt find the time. I never used cocoa butter. Is that the stuff people use on their skin? Lol

    Reply

    • Adrienne
      October 26, 2016

      Yes but it’s made into a lotion. And you would get a different version to eat.

      Reply

  6. Farzana Firoz
    October 25, 2016

    Trying this tonight! When u make cookies do the choco chips hold well? I dont have cocoa butter

    Reply

    • Adrienne
      October 25, 2016

      They do not hold up well without the cocoa butter. Did you try them?

      Reply

  7. Sazra
    August 29, 2016

    Hello! I have stumbled across this recipe and am wondering how long you can store this for before it goes bad?

    Reply

    • Adrienne
      August 29, 2016

      Welcome! I am not sure but it should be the same as for the base oil that you use and where you store it. We eat it so fast that we have no issues with it spoiling!

      Reply

  8. Kristy
    July 13, 2016

    Do you think this would work with mango butter as the fat?

    Reply

    • Adrienne
      July 13, 2016

      I would think so :). Enjoy!

      Reply

  9. Nick
    July 3, 2016

    I’m allergic to but have always loved the taste of dark chocolate. Even a small amount can give me a headache. I tried this recipe and loved it. It tasted so much like chocolate that I was afraid to give any of the first batch to our dog. I know the label on the container said carob in the store but I was expecting it to taste noticeably different. It didn’t. Maybe just missing a note of bitterness.

    Thank you! The only hesitation I have about making it again is how quickly I scoffed down the first batch.

    Reply

    • Adrienne
      July 3, 2016

      So glad. And I totally hear you on scoffing them down. It’s a problem here too. If you like White Chocolate I have a recipe for that too: https://wholenewmom.com/recipes/white-chocolate-chips-dairy-sugar-and-soy-free/ (oh, but maybe that won’t work for you since you are allergic to chocolate). Hope to see you around again.

      Reply

      • Nick
        July 5, 2016

        I do like white chocolate and that doesn’t pose any headache problems. Plus I’m trying to upgrade from vegetarian to vegan at the moment and a vegan white choc recipe will help make that transition easier.

        Though for the sake of our dog I don’t eat anything which isn’t safe for her. I’ll give it a try with coconut oil in place of the cocoa butter.

        Reply

      • Adrienne
        July 5, 2016

        Hi Nick. Glad to hear it doesn’t give you any issues. I don’t think that coconut oil will work as the cocoa butter contributes a majority of the flavor to the recipe. Hope you can try it someday.

        Reply

  10. Stephany
    June 30, 2016

    What does 3/32 of a teaspoon mean? i don’t have those spoons.

    Reply

    • Adrienne
      July 1, 2016

      It’s almost 1/8. I guesstimate sometimes. But if you are going to use stevia powder ongoing they are really useful.

      Reply

  11. demi
    April 23, 2016

    can I use weight measurement for cocoa and cocoa butter?like use the weight for 1c cocoa butter and the weight for 1c cocoa powder which is not same?or else should I pack the cocoa butter firmly or loosely?i wnt to use cocoa butter instead oil to make them more solid while baking or in room temperature.thanks

    Reply

    • Adrienne
      April 23, 2016

      Cocoa butter is a sub for the coconut oil – not for the cocoa. Does that help?

      Reply

  12. Rachel Johnson
    April 18, 2016

    I’m looking to start a youtube channel talking about my low carb lifestyle and want to talk about recipes that I try. May I mention this recipe if I link back to you in the description?

    Reply

    • Adrienne
      April 18, 2016

      Hi Rachel – thanks for writing. As long as you don’t share the ingredients or directions that would be great. Thanks!!

      Reply

      • Rachel Johnson
        April 18, 2016

        OK, I’ll respect that. Thanks!

        Reply

      • Adrienne
        April 18, 2016

        Best wishes on your You Tube Channel!

        Reply

  13. Ciara
    December 4, 2015

    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

    Reply

  14. Yenny
    August 23, 2015

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

    Reply

    • Adrienne
      August 23, 2015

      Sure can – enjoy!

      Reply

  15. Julie
    July 20, 2015

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

    Reply

    • Adrienne
      October 11, 2015

      What reason are you hoping to do that? sorry for the delay – your comment was under a pile that I needed to get to. Thanks!

      Reply

  16. Mike
    July 3, 2015

    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!

    Reply

    • Adrienne
      July 9, 2015

      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 ;)!

      Reply

  17. Sara
    June 3, 2015

    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?

    Reply

    • Adrienne
      June 3, 2015

      Any solid fat should work, just with different baking usefulness. Butter would be soft. Not healthy, but you could use something like Crisco or any other solid fat. Does that help?

      Reply

      • Kat
        January 31, 2016

        Butter is not healthy but Crisco is?

        Reply

      • Adrienne
        January 31, 2016

        Hi there. I said in the comment that is isn’t healthy. I never use it :).

        Reply

    • Kat
      January 31, 2016

      Use Cacao butter, make sure you buy food grade.

      Reply

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