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
- dairy
- sugar, or you wish to avoid
- trans-fats
- 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 really like Nutiva brand.)
- 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
Ingredients
- 1 cup coconut oil (or any solid healthy fat)
- 1 cup cocoa
- 3 Tbsp xylitol (see notes above for alternative sweetners)
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- 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.
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.
How would you use these homemade chocolate chips?
Thanks for the recipe! I did not heat the coconut oil, as is liquid right now, in summer time, but the oil separates from the toasted carob. What can I do to avoid this problem? And all the mixture is super soft at room temperature.
I typically blend with an immersion blender. It will be soft at room temp if your house is warm. This recipe might be better for you: https://wholenewmom.com/whole-new-budget/homemade-chocolate-chips-carob-chips-recipe-revised/
Why did you change from coconut oil to cocoa butter, I would think the cocoa butter would be more saturated?...
Hi there. It holds together better. Actually, from what I am seeing the opposite is true.
I think it's better without any sweetener at all, I just made it with Natvia and used less than half what was recommended and it was too sweet!
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.
Thanks for recipe. Will this recipe work fine for cookies?
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 :).
Thanks have you tried mango butter as some listed below?
I have never used it.
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! =)
The cocoa butter version in this post will last out of the fridge - it will all depends on the temp of the room. I'm not sure what you mean by the last question - explain please? https://wholenewmom.com/whole-new-budget/homemade-chocolate-chips-carob-chips-recipe-revised/
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?
Yes you can! Hope you enjoy them!
I was but didnt find the time. I never used cocoa butter. Is that the stuff people use on their skin? Lol
Yes but it's made into a lotion. And you would get a different version to eat.
Trying this tonight! When u make cookies do the choco chips hold well? I dont have cocoa butter
They do not hold up well without the cocoa butter. Did you try them?
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!
Do you think this would work with mango butter as the fat?
I would think so :). Enjoy!
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.
What does 3/32 of a teaspoon mean? i don't have those spoons.
It's almost 1/8. I guesstimate sometimes. But if you are going to use stevia powder ongoing they are really useful.
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
Cocoa butter is a sub for the coconut oil - not for the cocoa. Does that help?
hi again....took me some time to write sincei had issues.i want ot use cocoa butter instead oil.but i dont know how to measure it.once i grated it but i dont know if i should pack it tight in measuring cup or if there is a gr mesurement for 1cup.any ideas?how much would a cup of oil or butter would be for 1c cocoa?thanks
Perhaps this recipe would suit you better? https://wholenewmom.com/whole-new-budget/homemade-chocolate-chips-carob-chips-recipe-revised/
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?
Hi Rachel - thanks for writing. As long as you don't share the ingredients or directions that would be great. Thanks!!
OK, I'll respect that. Thanks!
Best wishes on your You Tube Channel!
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
Use the revised recipe. It will be quite a bit better. https://wholenewmom.com/whole-new-budget/homemade-chocolate-chips-carob-chips-recipe-revised/
Hi Adrienne,
Can I use organic Palm sugar to make this homemade chocolate chip? Thanks.
Sure can - enjoy!
Can you suggest how to add sunflower lecithin to this recipe ?
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!
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 ;)!
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?
Any solid fat should work, just with different baking usefulness. Butter would be soft. Not a healthy option, but you could use something like Crisco or any other solid fat. Does that help?
Butter is not healthy but Crisco is?
Hi there. I said in the comment that is isn't healthy. I never use it :).
You do realize that butter is better than margarine or Crisco? Margarine is one molecule away from plastic and causes issues with the arteries. Crisco is not much better. Butter is natural and not man-made. My father's been a diabetic with high cholesterol & used margarine all his life. The dietitian recently told him it is VERY BAD for his heart & arteries & to use butter (in moderation) instead.
Hi there. Yes, Sarah, I think Crisco and margarine are disgusting, but it's not b/c it's one molecule away from plastic. H2O2 is one molecule away from water so a molecule makes a huge difference. I mentioned in the comment that Crisco is not healthy. I was just making a suggestion bc the other reader wanted an alternative. Hope that helps and thanks for reading!
Use Cacao butter, make sure you buy food grade.