Homemade Chocolate or Carob Chips

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

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.

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

Love chocolate? 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! If you know someone on a special diet this will save them a TON of money. The store bought chocolate chips without dairy are a fortune!

What You Will Need:

(Check out my New and Improved Recipe for a richer taste and better oils to use!)

Homemade Chocolate or Carob Chips

Serves approx. 3 cups     adjust servings

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. 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.)
  2. Pour mixture into a pan (8x8 works well).
  3. Place in refrigerator or freezer until solid. Remove from pan, and cut into chunks of desired size with a good, solid knife.
  4. Store in a cool place until ready to use.


3 reviews


1 cup coconut oil (or any solid healthy fat.  I recommend Nutiva coconut oil as one brand that I like.)
1 cup cocoa (or carob (I prefer roasted) for AIP) powder
3 Tbsp sweetener (both liquid and granulated work fine, but you might wish to powder a granulated sweetener first.  If using stevia extract, substitute 3 scoops (3/32 of a tsp), or to taste.)
2 tsp vanilla extract


Homemade Chocolate Chips Carob Chips


1.  These chips may or may not hold up in baking.  Some of it appears to be the time of year when you bake.  It also appears to be due to the type of recipe.  They held up great in my Grain-Free Coconut Chocolate Macadamia Cookies, but, as you can see from the comments, for some readers they didn't work so well.
2.  Try using this cocoa butter instead of the coconut oil for chunks that hold up better.  And stay tuned – I will have a new recipe soon that's tastier!!

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 :-).

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.  Update 4/22/16: Turns out it isn't caffeine-free at all, so go with carob if you want no stimulants in your chips.

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.

What's your favorite way to use chocolate chips?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. 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 🙂

  2. 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.

  3. 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?

  4. 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.

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. 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!

  10. 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.

  11. where do you get food grade cocoa butter?

  12. Resort into a specialist who concentrates inside itt
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  13. Is it 1C solid Coconut Oil or Melted?

  14. 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?

  15. 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.

  16. 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! 🙂

  17. 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)! 🙂

  18. 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.

  19. 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.

  20. 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.