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.

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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. coconut oil is not a ‘healthy’ solid fat.

    • 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.

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

  3. 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! =)

  4. 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?

  5. Farzana Firoz says:

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

  6. Farzana Firoz says:

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

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

    • 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!

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

  9. 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.

    • 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.

      • 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.

        • 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.

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

  11. 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

  12. Rachel Johnson says:

    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?

  13. 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,

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

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

  16. 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!

    • 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 ;)!

  17. 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?