These Homemade Chocolate Chips are special-diet friendly and so much cheaper than the store-bought dairy-free or low-carb chocolate chips. They’re a great guilt-free treat that is guaranteed to satisfy your chocolate craving without breaking the bank.
Today we’re talking about how to make–get this–homemade chocolate chips!
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.)
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 homemade chocolate chips or homemade 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 made from another blogger’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.
Ways to Eat these Chocolate 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.
When you are dealing with special diets and whole foods, you have to often think out side the box a bit. For example, another “crazy” breakfast that we have sometimes is this Silky Bean Fudge. Yes, I said “bean” and “fudge” in the same sentence. Try it and you’ll see!
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 your granulated sweetener before mixing it in to the oil. 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!)
Recipe Notes and Substitutions for Homemade Chocolate Chips
- Chips Holding Together: 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.
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!!
- Multiple Batches: 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.
- Cocoa: For more health benefits, use organic raw cacao instead of cocoa, or use organic carob (I prefer roasted) for AIP.
- Xylitol: Any healthy sweetener can be substituted for the xylitol. Low-carb options besides xylitol include 1/4 cup organic erythritol or 3 scoops (3/32 of a tsp) stevia extract, or to taste. For AIP, use honey, maple syrup (read Choosing Maple Syrup), or sucanat. If you use a liquid sweetener, you may need to use a different amount, so read this post for tips on substituting sweeteners.
- THM: For those on the Trim Healthy Mama plan, this recipe is an “S.”
NEW Homemade Chocolate Chip Recipe
Following is the super simple recipe that we use most of the time, but you can also head over and see my Homemade Chocolate | Carob Chips -~ Improved for the updated version of this recipe. This version is still good, but the new ones are GREAT!
Homemade Chocolate Chunks
You can, of course, also make Homemade Chocolate Chunks out of this recipe. Here’s a look at what they will look like:
Homemade Chocolate or Carob Chips
- 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 such as the fridge until ready to use.
How would you use these homemade chocolate chips?