Homemade Mint Chocolate Chips — Sugar-free
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These Homemade Mint Chocolate Chips are a fun and delicious twist on regular chocolate chips.
They're a great addition to all kinds of desserts (and great straight out of the bag too) — whenever you want to enjoy the fantastic and oh-so popular combination of chocolate and mint.
If you love mint and chocolate, you're going to love these homemade mint chocolate chips.
Why You'll Love This Recipe
These homemade mint chips:
- taste great.
- are super easy to make.
- are flexible for special diets.
- are extremely frugal.
- are made with healthy ingredients.
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
- caffeine-free carob option
Ingredients
- cocoa butter (coconut oil can also be used)
- cocoa powder (cacao or carob can also be used)
- sweetener (I like to use low-carb options, but any sweetener will work)
- peppermint extract
- salt (just a bit to add to the depth of the flavor)
Recipe Notes
- 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 1/16 to 3/32 of a teaspoon, or to taste.
- The coconut oil makes these chips susceptible to heat. Once coconut oil gets to 76 degrees, it starts to soften considerably (that's why store-bought chocolate chips use hydrogenated oils). 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.
How to Use These Homemade Mint Chocolate Chips
You can use these chips:
- stirred in to or on top of ice cream
- added-in to homemade cookies
- in homemade brownies
- in cupcakes or cakes
- in fudge like this Silky Smooth Bean Fudge
- in or on top of pudding
- stirred in to, or served on top of waffles
- or just eat them plain!
Homemade Mint Chocolate Chips
Ingredients
- 1 cup cocoa butter or coconut oil
- 1 cup cocoa powder (or roasted carob powder)
- 1/4 cup low-carb sweetener (powdered — or other sweetener, as desired)
- 1/2 teaspoon peppermint extract (use alcohol free for AIP)
- dash salt
Instructions
- Melt coconut oil over a very low heat. Remove from heat. Stir in cocoa, sweetener, peppermint extract, and salt.
- Spread mixture into a pan (an 8×8 works well). Alternatively you can pour the mixture into a chocolate chip mold.
- Let sit or place in refrigerator or freezer until solid. Remove from pan, and cut into chunks of desired size. If using coconut oil and your room is warm, you'll need to chill them to solidify them.
- Store in a cool place until ready to use.
Notes
- If you wish to avoid cocoa due to stimulants inherent in it, use carob instead. You might need less sweetener due to the inherent sweetness 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 such as honey or maple syrup because they are sweeter than sugar. If using stevia extract, substitute 1/16 to 1/8 teaspoon.
- Coconut oil softens around 75° F, so if you use coconut oil and your kitchen is warm, you'll need to keep these chips in the fridge or freezer until serving.
Nutrition
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.
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!
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!
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
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
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
I love chocolate and mint together too! I can’t wait for the dairy-free ice cream recipe! Blessings! daisy
I love mint chocolate combination as well! 🙂 I just love how the mint makes almost anything refreshing. ^_^
sounds perfect…thanks for sharing! happy Sunday! 🙂
Those look amazing! I am impressed at your healthy eating.
These look GREAT!!!!
Thanks!!!
One word: BRILLIANT!!!!!!!
Can’t wait to make some!