300 responses

  1. Allie
    March 2, 2017

    My chocolate is a little bitter. How do I fix that?

    Reply

    • Adrienne
      March 3, 2017

      Do you mean the chocolate chips? I would add more sweetener.

      Reply

  2. Stephanie
    February 23, 2017

    Is the vanilla 1 teaspoon or 1 tablespoon ?

    Reply

    • Adrienne
      February 23, 2017

      1 tsp – sorry I just updated it :).

      Reply

  3. Julie
    February 13, 2017

    Do yours melt as soon as you touch them? I was trying to remove mine from the silpat I put them in (to get a somewhat chip shape) and they were melting against my hand immediately. Any tips to keep them from melting? They are SUPER delicious though!

    Reply

    • Adrienne
      February 13, 2017

      Did you use coconut oil or cocoa butter? They do melt more than store bought chips b/c the companies use hydrogenated oils. Blech.

      Reply

  4. Kiki
    January 3, 2017

    Hi!
    So for the sweetener of my choice, can I just use regular granulated sugar? Or should it be some kind of liquid sweetener? And I already make my own powdered sugar, can I just use that for the stevia? Thank you! I’m excited to try this.

    Reply

    • Adrienne
      January 3, 2017

      Yes, you could do that! Enjoy!

      Reply

  5. Jill Graham
    November 27, 2016

    I’m really enjoying Your Recipe’s! With allergies, I have to Substitute all of the time! I really enjoy cooking/baking and would love to make it healthier and Candida has been a big problem for Me in the past. Although I am much better in the past couple of Years! Thank You So Much!

    Reply

    • Adrienne
      December 2, 2016

      So glad to hear it! I’m fighting candida again myself – heavy duty probiotics (ferments) and ACV. Have you looked at the heavy metal connection?

      Reply

  6. Anne Meloy
    November 11, 2016

    2 questions.

    I’m on a “low insulin” diet for hypothyroid disfunction. My doctor recommends stevia with chicory powder as a sugar substitute instead of sugar alcohols. I believe it is the inulin prebiotic powder. He says you don’t have the stomach discomfort of the alcohol sugars. I can find no recipes or recommendations for the use of chicory. I wonder why? Wikipedia says it is a natural sweetener and medicinal herb long used historically.

    In my research I found another natural sweetener that appears to have the same characteristics as stevia. It is a gourd called monkshood, I think that has been used historically in China for a natural sweetener. How is it different than stevia? Is it better or worse or somewhere in-between?

    Like you, I like to know what I’m using and know the most economical means to use it. Unlike you, I’m no longer where I can test things myself but maybe I can get my children to do it for me and help them to eat better. I really think more than ever in today’s world, an ounce of prevention is worth a pound of cure.

    I really appreciate your explanations of why and how. They are the most complete and scientifically based I have found.

    Reply

    • Adrienne
      November 11, 2016

      Hi there and welcome.

      I have some of that powder. I think there are no recipes since it’s rare but I think I recall seeing some on Wholeapproach’s site – not sure!
      Monk Fruit is I think OK as well but it’s not that sweet and quite pricey.

      I personally like the option of mixing xylitol, erythritol and stevia b/c you get great taste and less upset. Does that help? Thanks for the kind words! I am working on a new sweetener recipe. In fact I will work on it now to have it up for you as soon as I can.

      Reply

  7. Emme
    September 11, 2016

    I know you said that you don’t think this would work as well worth only Stevia, but it is the only sweetener I am allowed. So you have any recommendations for making this with just Stevia? I have no experience using it.

    Reply

  8. tabitha
    August 30, 2016

    Do u know exactly how many carbs this comes out to be? I’m counting every carb and have a SERIOUS sweet tooth at the moment. LOL

    Reply

    • Adrienne
      August 30, 2016

      Hi there. I don’t have counters on my site as we haven’t found a reliable one yet that I can use but just input the ingredients in an online one you trust and you should get what you need there. Enjoy!

      Reply

  9. Kathy
    July 30, 2016

    Is the 6 2/3 oz cocoa butter or palm shortening/oil by weight or volume? All the other ingredients are by volume so want to be sure.

    Reply

    • Adrienne
      July 30, 2016

      By weight :). Enjoy!

      Reply

  10. Stephanie Knol
    July 17, 2016

    These are so yummy I eat way too many of them! But I’m not sure they’re cheaper when made with organic cocoa butter!! And I found that the fat melts out of them if I try to put them in pancakes. I actually had better luck coconut oil chocolate chips. Have you had success baking with them?

    Anyway, I love being able to whip up a batch of chocolate from my pantry, with my own ingredients, so even if they’re not good for baking, and even if i’m not saving money, i still love them!

    Reply

    • Adrienne
      July 18, 2016

      Yes, I agree that using organic cocoa butter is pricey – the only way to make them cheaper that way is to buy it in heavy duty bulk amounts. Of course, I don’t know how many store bought chips are made from organic cocoa butter :). I use non organic natural typically. Thanks for the kind words!

      Reply

  11. Fran
    July 12, 2016

    Hi there. I tried adding Xyito which made it much nicer, but could not get it to dissolve and it all sank to the bottom. Any suggestions?

    Reply

    • Adrienne
      July 12, 2016

      If you blend it in a blender first it helps a lot.

      Reply

      • Fran
        July 12, 2016

        Will try it next time. Thanks.

        Reply

  12. rachel
    June 27, 2016

    Could something be substituted for the xylitol/erythritol? I’m not a fan of sugar alcohols as they tend to upset my stomach and cause digestive issues. Could just Stevia be used? Thank You

    Reply

    • Adrienne
      June 28, 2016

      You can try whatever sweetener you like. Are you on a low carb diet? I do think that stevia alone will not give it enough bulk and might be a little bitter.

      Reply

  13. Debbie
    June 7, 2016

    I have organic expeller pressed coconut oil. I am assuming this will work fine for making carob chips/chunks? Since it is warm, the oil is in liquid form, do I still need to heat it when making the chips/chunks?

    Reply

    • Adrienne
      June 7, 2016

      You don’t need to melt it – one of the blessings of the warmer weather :). Enjoy!

      Reply

      • Debbie
        June 7, 2016

        Thank you ! I appreciate the quick response.

        Reply

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