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Home » Recipes » Homemade Mint Chocolate Chips

Homemade Mint Chocolate Chips

by Adrienne 26 Comments Published June 23, 2011 Updated: Mar 01, 2021

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Mint Chocolate Chip Recipe

Do you like the combination of mint and chocolate as much as I do?

Well, when people talk about comfort foods, for me, there really was never anything more comforting than ice cream.

And mint chocolate chip was one of my all time favorites.

(I'll have to tell you in a later post about my job at an ice cream parlor.  Not a good situation, if you know what I mean :-)!)

Well, now that I am on a sugar-free and dairy-free diet, I don't get much comfort from mint chip ice cream anymore, but I haven't given up yet.

Last month, our family took a trip to Chicago and we had a really nice sugar-free dairy-free mint chocolate ice cream that got my wheels turning.

Well, the ice cream isn't done yet, but...

Here is the Homemade Mint Chocolate Chip Recipe

These are based on my earlier post of Homemade Chocolate / Carob Chips (read the updated version of that post). Now we have a family-approved version that is sure to satisfy the mint & chocolate real food lovers out there!

Recipe Notes

  • Yields approximately 3 cups of chips / chunks.
  • I recommend making a double batch and storing the extra chips in your freezer for future baking or munching :-).  But then again, I cook almost everything in bulk.
  • If you wish to avoid cocoa due to stimulants inherent in it, use carob instead. You might need less sweetener due to the inherent sweeteness of carob.
  • Any healthy liquid or granulated sweetener should work fine instead of xylitol, but you may need to use a different amount if using a liquid sweetener, so read Substituting Sweeteners. Honey or maple syrup will work well for AIP. If using stevia extract, substitute 3 scoops, or to taste - see How to Use Stevia.
  • The coconut oil does make them susceptible to heat. Once coconut oil gets to 76 degrees, it starts to soften considerably (that's why the processed chips use hydrogenated oils (Yuck!). So in the summer months, you may wish to keep your chips and chip-filled treats in the fridge or freezer until you are ready to eat them.

Homemade Carob Chips or Chunks

They look great, don't they?

And these don't just look great, but they taste great.

And for those of us who are health conscious or are on special diets, these chips meet all of the special diet requirements:

  • soy free
  • dairy free
  • refined sugar-free option
  • caffeine-free carob option

It sure is hard to keep my kids out of these while I work on my ice cream recipe!

How can you use these chips?

How about:

  • as a stir in for homemade ice cream
  • an add-in to homemade chocolate cookies or
  • homemade brownies
  • an add-in to my Silky Smooth Bean Fudge
  • as an ice cream topping
  • just eat them plain!
Homemade Chocolate Chips Carob Chips

Homemade Mint Chocolate Chips

These Homemade Mint Chocolate Chips are the perfect ingredient in your healthy desserts for every chocolate mint lover out there!
Print Rate
Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Keyword: Mint Chocolate Chips
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 15 minutes

Ingredients

  • 1 cup coconut oil
  • 1 cup cocoa powder (or roasted carob powder)
  • 3 Tbsp xylitol
  • 4 tsp peppermint extract (use alcohol free for AIP)

Instructions

  • Melt coconut oil over a very low heat. Remove from heat. Stir in carob, sweetener, and peppermint extract. (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 and the chips will be kind of mottled, depending on how bad they separated.)
  • Spread 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 until ready to use.
Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

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.

Isn't it nice when you can combine great taste with health?  It's becoming ever and ever more clear to me that we need to not get so absorbed in the things of this world, but we can also appreciate sweet blessings like this when they come our way!

What is your favorite comfort food?
Do you have a favorite recipe that needs a healthy makeover?

{Top Photo Credit}

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About Adrienne

Adrienne Urban is the Founder and Owner of Whole New Mom. She has a background in research, journalism, insurance, employee benefits, financial markets, frugal living, and nutrition. Seeking a better life for herself and her family, she uses research and consults with many physicians and other practitioners to find solutions to the variety of issues they have dealt with including life-threatening food allergies and thyroid and adrenal concerns. WholeNewMom.com is the result of her experiences and knowledge gained throughout the process. Posts are reviewed and verified by the Whole New Mom team.

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  1. JoVon

    June 17, 2016 at 6:28 pm

    Adrienne, I've printed off your homemade chocolate chips recipe months ago and am quite eager to give it a try. BUT! I don't have the "mixer-type" of appliance you mentioned is best use for the mixing. That a blender would be a mess trying to get stuff out of it. My blender has a bottom that unscrews w/the blade from the glass bottom, would that be easier to be able to get the mix out of it? I have no idea what the consistency of candy will be. I looked up the appliance you mentioned on Amazon but there's not way I could afford it on my slim budget. Otherwise, all I have is a food processor, hand mixer, reg. mixer on a stand, plus the blender. Which would you suggest I use?

    Reply
    • Adrienne

      June 17, 2016 at 6:56 pm

      Hi JoVon. That blender should work OK I think. Just give it a try. You could also blend the sweetener first, which would work well. I think the blender is the best bet. Powder the sweetener as in this post (but you won't need the starch if you don't wish to add it) and it will be nice. Blending just makes it smooth. https://wholenewmom.com/whole-new-budget/how-to-make-powdered-sugar-powdered-sugar-substitute/

      Reply
      • JoVon

        June 17, 2016 at 7:55 pm

        Thank you for such a speedy reply!! You're sure on top of it!! And I'm sure you're a busy wife & mom to boot!! Way to go!

        Reply
        • Adrienne

          June 17, 2016 at 10:40 pm

          :). Thank you! Hope they go well for you!

          Reply
  2. Ela

    November 10, 2011 at 3:38 pm

    Oh no, you can eat the now brand, and it's super-cheap. A little goes a long way with the cacao butter, I find... And those Halal ones on Amazon are super-cheap.

    Reply
    • Adrienne

      November 10, 2011 at 6:53 pm

      Yea - I love NOW Foods! I will check out the Halal one as well.

      Reply
  3. Ela

    November 10, 2011 at 1:38 pm

    Hey there,

    Thanks so much for responding to my comment! Again, I'm excited to come across your blog.

    I love carob too. Cacao butter can be horribly expensive but not always--Amazon has some 'halal' cacao butters that are pretty cheap, but they don't ship to AK where I live. I tend to buy it from Nuts Online--they have cacao butter that's pretty good quality for about $14/lb. That's not cheap but it's not terrible either. You can get Now Foods cacao butter for really cheap, but it's not as good quality (cosmetic but food grade). You could even use part cacao butter and part coconut oil. Coconut butter also stiffens things some.
    cheers,
    Ela

    Reply
    • Adrienne

      November 10, 2011 at 2:18 pm

      Ela, Do you mean that the NOW brand cannot be eaten? Wow. $14/lb is expensive. I'll have to think about this. Let me know if you have time :-).

      Reply
  4. Ela

    November 10, 2011 at 12:01 am

    Hi! Just come across your blog via this post and so excited to see that you're doing this kind of thing, it's very close to my heart also (I've been gluten free most of my life, dairy free most of that, don't eat meat, etc...

    Chocolate really doesn't work for me, but I may have to check out the "wonderslim." I like carob, but I think it's done such a disservice by being presented as a chocolate alternative--people get put off, when really it's a whole different taste altogether (which happens to go fantastically with chocolate!)

    I have one small suggestion too: Might you try using cacao butter instead of coconut oil for the chips? That's what I would do--if I'm using carob, it offers a hint of actual chocolate flavor, and the higher melting point means it's less 'melty' overall.

    cheers,
    Ela

    Reply
    • Adrienne

      November 10, 2011 at 6:49 am

      I think your suggestion about the cacao butter sounds great! I'll have to look into how much more it would costs. Have you found it to be quite expensive, even in bulk? And as for the carob, in certain dishes, I don't really miss the chocolate at all. In others it doesn't taste as good. I also think that the brand matters and that raw doesn't taste nearly so nice.

      Take care,
      adrienne

      Reply
  5. Alex at a moderate life!

    July 5, 2011 at 2:23 pm

    Hi Adrienne! I commend you in not giving up when it comes to figuring out how to make something you crave while still keeping to your special diet requirements! I always loved the Andes candies and these sound just like those! I hope your ice cream comes out as great as you are dreaming it to be! I am sure it will. Thanks so much for sharing this with us on the hearth and soul hop! Hugs! alex

    Reply
    • Adrienne

      July 5, 2011 at 2:27 pm

      Hi Alex!
      Well, the Mint Chip Ice Cream turned out pretty well, if I do say so myself! I linked up to the Heath and Soul Hop with it today.
      Thanks for the encouragement!

      Reply
  6. April

    June 30, 2011 at 10:03 pm

    Okay, this is AMAZING! It may sound silly, but I never thought to make my own chocolate chips. We always have cocoa and coconut oil in the house so I'll be trying this when my storebought bag runs out. 🙂

    Reply
    • Adrienne

      June 30, 2011 at 10:08 pm

      That doesn't sound silly at all! I wouldn't have thought of it, I don't think, if my oldest didn't have a life threatening allergy to dairy and if I weren't off sugar. Now we can have chips again! They don't hold up so great in hot weather, but I can deal with it! And I must say, they are GREAT in ice cream!

      Reply
  7. Melanie

    June 30, 2011 at 2:34 pm

    You go girl, dilemma solved! I absolutely love the flavor of chocolate and mint! Your version is free of all the bad stuff 🙂 thanks!

    Reply
  8. simply heidi

    June 29, 2011 at 2:03 pm

    These look really yummy. My daughter has seasonal allergies, and when she is stuffed up, I try to have her avoid dairy to keep from making things worse. These would be great mixed with banana "ice cream". Have you tried it? Just cut up and freeze some ripe bananas overnight. Pulse them in your food processor until they are the consistency of soft serve. Eat as is, or add in cocoa/carob powder, vanilla, natural peanut butter, and/or other fruits. Yum!

    Reply
    • Adrienne

      June 29, 2011 at 2:13 pm

      Yes, Heidi....banana sorbet (and all of its variations -- including a pumpkin version :-)) have been in our home frequently. Unfortunately, some of us are having sugar metabolism issues, so we are not having it so much at present. Maybe sometime soon! Thanks for stopping by!

      Reply
  9. Ginger Snaps

    June 29, 2011 at 12:18 am

    Following from Not Just a Housewife. Would love to have you link this up to my {wow me} wednesday link party going on right now over on my blog. The most view link will receive a set of fancy rectangle chalkboard labels from my etsy shop. Hope to see you there.

    Ginger
    gingersnapcrafts.blogspot.com

    Reply
  10. Macy

    June 28, 2011 at 3:37 pm

    YUM! I would love it if you would link up to my Tuesday Confessional link party going on now. I hope to see you soon!
    ~Macy

    Reply
  11. Ester

    June 28, 2011 at 12:41 pm

    This looks really good. I currently make Raw Cacao & Coconut Candy for my kids and this looks really good with carob. I will definetely try it! We have been gluten free and sugar free for 1 1/2 years now and we amazing health and peace! Keep up the good work!
    Ester

    Reply
  12. daisy

    June 27, 2011 at 3:16 pm

    I love chocolate and mint together too! I can't wait for the dairy-free ice cream recipe! Blessings! daisy

    Reply
  13. Mars

    June 26, 2011 at 5:33 am

    I love mint chocolate combination as well! 🙂 I just love how the mint makes almost anything refreshing. ^_^

    Reply
  14. cheerful

    June 26, 2011 at 2:33 am

    sounds perfect...thanks for sharing! happy Sunday! 🙂

    Reply
  15. Teresa

    June 24, 2011 at 9:10 pm

    Those look amazing! I am impressed at your healthy eating.

    Reply
  16. TWIGB

    June 23, 2011 at 7:55 pm

    These look GREAT!!!!

    Thanks!!!

    Reply
  17. Jessica

    June 23, 2011 at 4:16 pm

    One word: BRILLIANT!!!!!!!

    Can't wait to make some!

    Reply
Please note: these comments do not necessarily reflect the thoughts or opinions of Whole New Mom.

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Hi there! I'm Adrienne, your "Healthy Living Doesn't Have to Be So Hard" Guide! I love sharing basically everything you need to make healthy living easy & balanced flexible recipes, tips for clean beauty and a natural home, essential oils, easy gardening tips, and more. Learn more about me here.

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