Homemade Chocolate or Carob Chips

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.

homemade chocolate chips in a bowl on a white table

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

  • 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 homemade chocolate chips or homemade carob chips that would work.

Finally, I have one.

homemade chocolate chips ingredients in a glass bowl

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 outside 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!


Following are the ingredients you'll need to make these delicious sugar-free chocolate chips. For the amounts, scroll down to the Recipe Card where all of the recipe details are included.

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

homemade chocolate chips in a metal scoop

Recipe Notes and Substitutions

  • Chip Stability: 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.
  • Sweetener: Pretty much any healthy sweetener can be used for this forgiving recipe. Low-carb options besides xylitol include 1/4 cup organic erythritol or 3 scoops (3/32 of a teaspoon) 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.
    If you would like to use granulated sugar, use 3 tablespoons.
  • 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 chips in a bowl on a white table

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:

chunks of chocolate chips

Molds for Making Homemade Chocolate Chips

Most of the time I make Homemade Chocolate Chunks from this recipe, since it's sooo easy, but if you want to make cute Homemade Chips like those in these photos, get these molds!

silicone chocolate chip molds

You can also grab these super cute large chocolate chip molds--aren't they great?

homemade chocolate chips in a bowl on a white table

Homemade Chocolate or Carob Chips

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!
4.50 from 4 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan
Keyword: Homemade Chocolate Chips
Prep Time: 10 minutes
Chilling Time: 15 minutes
Total Time: 25 minutes
Servings: 3 cups approx.
Calories: 699kcal



  • 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.


Pretty much any healthy sweetener can be used for this forgiving recipe. Low-carb options besides xylitol include 1/4 cup organic erythritol or 3 scoops (3/32 of a teaspoon) stevia extract, or to taste. For AIP, use honey, maple syrup (read Choosing Maple Syrup), or sucanat or coconut sugar. If you use a liquid sweetener, I haven't tried it, but it should work, but honey and maple syrup are sweeter, so you might want to use a You can read this post for tips on substituting sweeteners for more information. 
If you'd like to use granulated sugar, use 3 tablespoons.


Serving: 1cup | Calories: 699kcal | Carbohydrates: 17g | Protein: 6g | Fat: 77g | Saturated Fat: 65g | Sodium: 200mg | Potassium: 441mg | Fiber: 10g | Sugar: 1g | Calcium: 37mg | Iron: 4mg | Net Carbs: 7g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

How would you use these homemade chocolate chips?

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    1. Hi there! I just updated the post w/ the molds - thanks for reading and hope you love them as much as we do - the revised recipe will hold together better - I'll combine them soon most likely!

  1. Hi, can I use liquid coconut oil? Is it ok if I opt out the vanilla extract?For the sweetener is it ok to just use honey ?

    1. No, liquid coconut oil will not harden so that will not work. Melted coconut oil will. Yes, you can try the other alterations--they should work but I have never tried a liquid sweetener. Please let me know how it goes!

  2. Hi, when I made this recipe with carob powder, sadly the coconut oil separated from the rest of the ingredients, leaving a dark carob "lump" behind. Was it my mistake to substitute 3 Tbsp molasses instead of the sweetener called for?

    1. Hi there. Sorry you are having trouble. How much did you heat the oil up? Did you see the link to the improved version by any chance?

      1. Thanks for replying. I wa snt using a thermometer,but i heated the oil over a makeshift double boiler about 3 min,till it was partially melted. Then i stirred it till the solid chunks in it melted,too.

        1. Of course! So you stirred it until the coconut oil melted and then added the carob while it was still over the makeshift double boiler?

          1. Hmm, I stirred the oil till it all melted. Then I added the molasses and whisked, and removed the pot from heat (but kept the inner bowl suspended over the hot water bath). Then I added the vanilla + carob powder.

          2. Hmm, to my recollection, I melted the oil over 2-3 min over the boiling water, storing it at the end to melt it all. Then I added molasses and whisked to combine. Then I removed it from the heat, but left the bowl suspended over the hot-water bath. I added the vanilla and carob powder and whisked it together, and it was then that I saw the carob separating from the oil.

            1. I did some digging and think it's the molasses. Really removing from heat is best so as not to cause chocolate or carob to seize up, but I believe it's more acidic than other sweeteners and is of course more dense. Did you use blackstrap or regular? I wonder if the recipe was just way too thick w/ the molasses.

          3. Ohhh, interesting! I didn't think about the acidity of the molasses. Would it be the acidity or the viscosity that causes the recipe to seize up, do you think? I used regular molasses, I believe. Is there a big difference between that and blackstrap?

            1. Yes, it is interesting. I would bet it's the viscosity. Blackstrap would be more acidic I would think but perhaps there is no difference. I have had this happen over and over when heating the mixture too much, so that's my only other suggestion.

  3. Hi there! Thanks for recipe, have Hashimoto's and been told to eliminate so many things and miss chocolate like a limb... Tried this now and although I melted my solid coconut oil very slowly on the stove and
    then took it off it seperated was it because I then mixed everything else in straight away? When I poured it into the tray to put in the fridge I cld see the oil 'leaking out the sides' am desperate to get this right - please help?
    Many thanks Brighid

    1. Hi there! Did you powder the sweetener? What do you mean leaking out of the sides...out of the sides of the pan? Take care!!

        1. Yes, you are probably right...I just didn't know if she was using a very shallow pan possibly. Must be that it wasn't blended well enough.

  4. Can I use cocoabutter insted of Coconut oil? My boyfriend has a tree nut allergy and can't have coconut.

  5. 5 stars
    Thanks for this recipe! I used carob since I'm aip and they are so good! After spreading it in the pan I put it in the freezer for about 5 min. till it's set but still soft enough to cut into small squares then freeze again before putting in a bag. You don't have chocolate (carob) pieces flying all over that way.

    1. I think that depends on what you read. I have read information on both sides of that argument. Hard to know what to believe.

  6. I can't have anything made from palm trees, soy or cocoa. Does anyone know, will lard work in place of the palm/cocoa oil? If so, will the chips work for baking? Im looking to make carob chip cookies & also energy bites.

    1. Hi Sarah. Hmmm...I would think so if it would taste OK. The chips will be softer since lard is softer at room temp. Palm is pretty soft too. I have the best results with the cocoa butter. I hope that helps a bit!

  7. Chips did not hold up at all.. melted to the bottom of the cookies making a big mess. Not to mention wasting a whole cup of expensive coconut oil. Maybe you foodbloggers should make sure your recipes actually work before you publish them on the net.

    1. Hello Medina. I'm so sorry that you had this problem. It's a conundrum...I have used this recipe and had it work out and so have others. Then a few times, it hasn't. I think it might have to do with the type of cookie. In any case, there is an alternative in the post now for using cocoa butter which makes them hold up better. I hope that is of help to you.

      I also would recommend purchasing ingredients like coconut oil in bulk like at Costco or in even larger containers. It really helps so that you don't have to spend as much. Also, I'm sure that the cookies were still edible even though they weren't pretty. They would have been a kind of bar after cooling. Hope that helps and sorry for the delay. Your comment got buried and I'm going back through to address older ones. Hope to see you around again :).

    1. Hi there. Sorry for the delay. I had to look this up b/c I thought vanilla wasn't an issue. So turns out that vanilla was kind of a grey area for awhile. Then the beans weren't allowed but vanilla extract was b/c the alcohol would be cooked off (best for hot preparation dishes) or grain free, sugar free vanilla powder. Also, some on AIP use the vanilla beans scraped from the inside of the pod b/c they can be consumed without chewing them. So.....enjoy!

      1. Hi I am wondering how much real sugar I would use in place of artificial sweetener.
        Thank you

        1. Hi there! I just updated the post for you - it's more clear now. Also I HIGHLY recommend this recipe instead if you are willing to try it. I'll likely combine the recipes in the near future - hope to at least. The other one is soooo good

  8. Hello, Adrienne!
    I want to thank you so much for this recipe. I've recently been diagnosed with Interstitial Cystitis (or Painful Bladder Syndrome) and so many foods are off-limits-including chocolate! I've searched everywhere for soy-free carob chips (soy is another no-no) and eventually found your recipe. I made the carob chips (so yummy and they remind me of chocolate) and then made carob-chip cookies. I felt like I was eating a chocolate chip cookie and a little less deprived. I will definitely make a triple batch next time lol.

    Thanks again,
    Amanda J.