Homemade Chocolate or Carob Chips ~ {Improved} (dairy, soy, and sugar free)

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

Love chocolate? 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! If you know someone on a special diet this will save them a TON of money. The store bought chocolate chips without dairy are a fortune!

I love making wholesome, allergy-friendly substitutes for many store bought items, including Homemade Taco Seasoning, Easiest Coconut Milk, White Chocolate Chips, and Dairy and Sugar-Free Condensed Milk. One of the first recipes that I posted, and also one of my most popular, is my recipe for Homemade Chocolate Chips.

We make these fairly frequently in my home, but honestly, they almost never make it into cookies.

Once they're made my kids regularly ask for carob chips….and since they are made with wholesome ingredients, I typically say “yes.”

The reasons that I initially set out to make my own carob chips (we usually make them with carob so the kids (and I :-)) don't get overstimulated from too much chocolate), were several:

Basically, the reasons are the same as they are for all of my make your own processed substitutes like:

1.  Control over ingredients

A lot of folks are on special diets these days, so more and more of us need control over what goes into our mouths.  Here's how this chocolate chip recipe can help:

– there's no dairy in these chips!

–  you can make these sugar free.  I use xylitol and stevia due to make a candida-diet friendly treat

No trans fats in these chips (remember what those are?  Partially or fully hydrogenated fat.  Not good.  Fake food.)

No artificial vanilla

No soy

2.  Cost savings: – I almost fall over in the grocery store or health food store aisle when I see the price tags on “wholesome” chocolate chips or carob chips.  One bag of allergen free chocolate chips that I saw the other day cost something like $4.59 for a 10 ounce bag….Whoa!  That's $7.34 per pound!!  Not on our budget!

3.  Time Savings:  Sort of.

Recently I've been having a kitchen-time epiphany of sorts.

I used to get really down about my messy kitchen (you might want to read my post about Surprising Help for Messy Moms) and how much time I spend in it. (Maybe someday some of my readers should come on over and see what my kitchen looks like when I'm trying to get a recipe “down.”  Well, really it often looks like that.)  But recently, I'm doing a little better about not getting down about the mess.  A little.

Even if I spend a lot of time in the kitchen making whole foods, at least I'm not spending 1-3 hours in a grocery store with kids who bug me for stuff I don't want.  (Really it's just my youngest who does most of that.  He's a sucker for modern packaging.)

If you make your own everything (or lots of stuff….) you're saving time and money shopping.  So you are probably going to buy less “impulse shopping” deals.  Plus you get to save by not buying $3.79 / gallon gas, or whatever astronomical price it is in your neck of the woods.

4.  Extra Bonus – Control over the Final Product:  I personally like chips, but I really like chocolate chunks.  You too?  I figure it's a growing thing because now the stores are selling chocolate chunks.  Well, guess what?  It's a lot of work to make chocolate or carob chips, but with a knife and a cutting board, you can make chunks pretty easily.

The reasons I revised this recipe:

1.  Better Taste.  My kids would say now and then that the original Chocolate Chip recipe was good, but they really didn't like it as well as they could.

2.  More “Cookie Friendly”.  Like I said, the chips don't regularly make it into cookies, but when they have, mine have held together well.  Like in my Chocolate Chunk Coconut Macadamia Cookies.  (These are grain-free, sugar-free and great!!!)

A few readers have had trouble with this so I wanted to try another oil to see if they would do better.

And they did.

You can make these with cocoa butter.  They taste great and hold together well in baking.

The smell of the cocoa butter while it was melting was a treat in and of itself and lends itself to a rich chocolatey flavor of the chips.  My kids said that they were so good and tasted almost as, if not as good as, store bought chocolate chips.  (My kids haven't had many of those, but I really consider that to be a compliment.)

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Homemade Chocolate or Carob Chips ~ {Improved} (dairy, soy, and sugar free)

Serves about 3 cups     adjust servings

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!



  1. Melt oil over very low heat in a medium pan.
  2. Transfer oil to a medium bowl.
  3. Add remaining ingredients and mix well. I have used my Bamix immersion blender with great success. You could also put the mixture in a blender, but it will be messier to deal with :-).
  4. Pour mixture into an 8x8 baking pan (other pans will work as well, but your chunks will be thinner or thicker, depending on the size you use.)
  5. Chill in fridge or freezer.
  6. Use a knife or spatula to break large pieces out of the pan. Chop on cutting board to desired size with a sharp knife.


6 reviews



1.  Melt oil over very low heat in a medium pan.

2.  Transfer oil to a medium bowl.

3.  Add remaining ingredients and mix well.  I have used my Bamix immersion blender with great success.  You could also put the mixture in a blender, but it will be messier to deal with :-).

4.  Pour mixture into an 8×8 baking pan (other pans will work as well, but your chunks will be thinner or thicker, depending on the size you use.)

5.  Chill in fridge or freezer.

6.  Use a knife or spatula to break large pieces out of the pan.  Chop on cutting board to desired size with a sharp knife.




1.  Where to buy oils.  I am looking for a good bulk source for cocoa butter that won't break the bank and will be fresh.  I have some more work to do on this and will try to keep you updated.  Most cocoa butter I found was $15/lb or more.  This one works out to about $11 per pound and looks like a good source so I'd try that one for now.

2.  I use carob often.   If you use cocoa powder, you may need to add a little more sweetener to the recipe, depending on your taste since carob has an inherent sweetness to it.

3.  Stevia extract seems really expensive, but it isn't! – what else would you consider paying more than $8 per ounce for???  Once you find you like it, you can purchase it in bulk.  I purchase the 1-lb container and it lasts for a looooong time.  You can find it for quite a bit less money on Iherb, one of my favorite places to shop.

Stevia is pretty hard to measure, but these stainless steel mini measuring spoons from Amazon are super duper handy.  The 2nd smallest is the size of 1/32 of a teaspoon so you can easily measure your stevia powder.


Norpro Mini Measuring Spoons

4.  Need to substitute for the stevia?  Here is my handy dandy post on this fabulous sweetener.

4.  Sweeteners:  (I recommend powdering the healthiest granulated sweetener you can have.  I used xylitol.  This brand is quite reasonable and is made in the USA.)

5.  You will have an easier time getting the chocolate / carob mixture out of the baking pan if you line it with parchment.  I just choose not to do so because I'm cheap frugal.

6.  For a yummy variation, add some extract like in Mint Chocolate | Carob Chips.

How can you use these Homemade Chocolate Chips?

  • Of course, in cookies and bars
  • Eat them “as is” – like eating chocolate chips out of the bag
  • Break into bigger pieces and use as a rough-shaped chocolate or carob bar
  • Pour  into candy molds like I did in my Healthy “Almost Reese's” Candy post and make candies any time of year.  I purchased star-shaped silicone molds like these to use on the Fourth of July.
  • Add into homemade ice cream like in Chocolate Almond Chip Coconut Milk Ice Cream or Mint Chocolate Chip Coconut Milk Ice Cream.  With temperatures the way they've been around here, I will definitely be bringing out the ice cream maker soon!
  • After melting, drizzle on top of fruit or dip fruit or other things for a special treat.  How about chocolate covered strawberries?  bananas? nut clusters?  Endless possibilities.
  • Drizzle on cake – This would be fabulous on a cheesecake.  Take a look at these fabulous Dairy-Free Cheesecake Tarts from my friend, Ricki at Diet Dessert N Dogs.  Instead of apricot, drizzle melted chocolate or carob chips on top – Yum!

Coming soon — a recipe for White Chocolate Chips.  And maybe–a few will make their way into some cookies!

Hope you love these as much as we do.

How will you use these Homemade Chocolate Chips?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. Note to self: DO NOT let the oil stay on the hot stove for a while after it is melted. Although regular oil (veg. oil) will have bubbles when it is really hot, coconut oil will not. Made that mistake and ending up burning my other ingredients when I added it. And by burning I mean turning them black.

  2. I’m still confused by the measurement of the cocoa butter. Is the 6 2/3 oz by weight or by volume? I noticed in your reply to one of the commenters how difficult it is to measure in cups but in your notes (#6) the cocoa needs to be melted to measure. Can you please clarify if the cocoa is by weight or by volume?

    • Hi there. Sorry about that – I fixed the post. It’s by weight :). Must have had it differently before and didn’t change the notes when I made it weight. Thanks for mentioning that!

  3. If I just want to use just stevia (and not xylitol) how much should I use? I do have the real thing, proper stevia extract powder.

    • Here you go- this post should help. Xylitol is 1:1 for sugar: https://wholenewmom.com/kitchen-tips/stevia-what-it-is-and-how-to-use-it/

      • Thanks for the tip. I am adding 1 gram at a time till it tastes right. Have to say I find it rather bitter and I do not think it is the stevia. Could 1 cup of cocoa powder be too much? I think I will try melting it down again and adding more cocoa butter. What do you think. 1 cup = 240ml, is that right?

        • It could be the cocoa. Yes, you are right on the amt of cocoa. Perhaps add more sweetener? Do you like dark chocolate or no?

          • Not really a fan of dark chocolate but as I do not eat dairy I have little choice, or go without. I fancied making my own so could avoid the sugar and just add stevia. I have remelted and added some more sweetener and cocoa butter. My husband says it tastes just like dark chocolate, so that is a good recommendation. Thanks again for your help, recipes and replies. xx

          • Oh good!!!! My husband LOVES dark chocolate and not milk.

  4. Hello, and thanks for this recipe. Do you have a recommendation on how long it should be mixed? I’ve tried something like this before (though probably not the same proportions) and it still came out very gritty. Also do you have an opinion on adding lecithin? I see lecithin listed as an ingredient on every brand of carob chips; it’s supposed to help the ingredients to stay blended and thus enhance the texture.. Thanks!

    • Did you try blending the sweetener first? You could try adding lecithin, but not much :). I would go with sunflower to avoid GMO issues.

      • I don’t quite recall, but I think I did try blending the sweetener in with the melted oil. I used regular granulated sugar, which I ground in a coffee grinder to make finer (though not as fine as powdered sugar). Your thoughts? Maybe use powdered sugar? I’d really prefer to use sugar rather than xylitol and the like. Thanks again.

  5. Please do NOT support palm oil or palm oil companies, if you value animal life.

  6. This looks great (along wit many of your other recipes), but why is there no nutrition info on any of the recipes?

    • Hi there. Thanks for the compliment. I don’t put it on there b/c first of all there are typically so many subs in my recipes that it would take forever to do all of the analyses and also I have had a lot of advice not to b/c some people get upset….as in “well, I used a green plantain and not a ripe one, so your nutritional info is off” etc. I hope that helps.

  7. Hi!

    I made this new/improved recipe minus some of the items, and didn’t spend the time powdering my sweeteners first (I combined store bought Truvia with plain, cheap white sugar). I was just really wondering, why can’t I mix the sugar in the warm oil in the pan before putting it in the bowl and adding all the other ingredients?? Wouldn’t that dissolve it? My blender stinks and heats up when I make my own powdered sugar, so I hate doing it! I supposedly have a good blender….but I don’t think it’s too grand. Wish I had what you had, but don’t. Made this recipe latw Christmas Eve, and you’re right, it was gritty….but my first ever batch so it’s forgiveable. Will try to purchase other ingredients for next batch and hopefully will get a reply from you by then about the granulated sugar problem. Thanks for all you do 🙂

    • Hi there. You can for sure try that and that’s in fact the way that I used to do it, but the powdering helps the blending a lot. You’re welcome and thank you :).

  8. would I be able to use maple syrup has my sweetner?

  9. How much in cups would be 6 2/3 ounces of cocoa butter or palm shortening ?
    Thank you

  10. Hi adrienne
    Where else i can get the chocolate extract since i tried to purchase from the link you provided but they didn’nt ship to my country. Any substitute or website that offer the same brand which provide international shipping. Appreciate your help.

    • I’m sorry but I am not aware of what company would do that. I would do an internet search and check around. You could just leave that out as well – it still tastes good!

  11. Question: are these shelf-stable, or must they be kept in the fridge?? Also… This amount does not look like it would create 3 cups of chips. From an 8 x 8 pan? Just checking to see if that was a typo at all. :~D I appreciate your website and recipes! Thanks so much!

    • They are pretty shelf stable, but depending on the temperature of your home and the oil you use, they might be soft at room temp. I do think it made about 3 cups, but I might be wrong. Let me know if you try it and it’s wrong. Thanks so much and hope you like them!

  12. Thanks for the recipe! I do appreciate having control over the ingredients and seeing something that should hold up in cookies is great! I am curious though how many ounces of final product this recipe makes – as looking at it now, the prices I can find for cocoa butter (at best $14/lb) it seems it’s more expensive to make these than to buy the Enjoy life or similar allergy friendly chips…(I realize those aren’t sugar free)??

    • Hi there. I bought my cocoa butter in HUGE bulk – and I do see it on Amazon for $13 – I know — not a great savings over $14. I will say that E Life’s are almost all sugar, so they are using a very cheap item as their main ingredient which cuts the cost. I think I mentioned Bulk Apothecary in the post – their prices are a lot less expensive than $14/lb. Hope that helps!

  13. Kristin Harris says:

    Hi, I am new to your site and actually looking for carob recipes so I can make birthday cakes for dogs. I need to use carob since chocolate is toxic to dogs. Anyway, the reason I am posting is about the palm oil. I don’t know if you happen to be an environmentalist, but would like you to look up palm oil and how it is destroying Indonesia and now parts of Africa. I would then ask that you please use something other than palm oil in hour recipes.
    Thanks for reading this post and I look forward to trying this with coconut oil!

    • Thanks for writing. I have heard about that. I don’t consider myself necessarily to be an environmentalist, but perhaps I am b/c my kids are constantly telling me that our house would be neater if I would just throw things out instead of saving / donating and recycling :).

      I personally just left the option open to others but I only use palm oil since I bought some at a huge discount, but my preference is for sure coconut oil and I probably won’t purchase the palm again. The only issue is it does make a nice frosting, but I can do without :). Thanks again.

  14. Had two questions…. First, the measuring… 6 2/3 ounce of cocoa butter. Typo? Six & 2/3 cups?
    Also, may I use coconut butter? I’m allergic to chocolate. Thanks….can’t wait to make!

    • The measuring 6 2/3 ounces is correct. It is very hard to measure hard cocoa butter in cups, which is why we listed the measurement in ounces. Regarding coconut butter, we have never tried using it. Coconut oil we have tried, and it has worked, so that would be a better option, but you are welcome to try coconut butter.

  15. Is it possible to use something other than stevia? My family hasn’t gotten used to the flavor of stevia so I’d prefer to use something else. Thanks!

  16. Why is 1/4 c sweetener AND 2 scoops Stevia called for? Can’t more of one or the other be used?

  17. Cocoa butter is very expensive in Canada – and I can’t order from Amazon.com. Amazon.ca does not carry the same product. Would cocoa nibs work (http://www.upayanaturals.com/Cacao_Nibs_2_5_lb_1_13kg_bag_peeled_raw_organi_p/nfl-0970.htm)? Thanks for your input. Would love to try this recipe due to my food allergies.

    • Coco nibs are totally different. They are small bits of unsweetened cocoa. The cocoa butter is just the fat. If you can’t find or buy it I would use palm or coconut oil. Does Bulk Apothecary ship to Canada? I bought a ton from there – it was quite reasonable in bulk.

  18. ensuring oil is at an ok temperature, and allowing mixture to cool and thicken while stirring should be part of this recipe.- pretty important. I’ve been doing this for years.
    ( :

  19. Just made these and they are simply awesome!! Really yummy! You must love coconut of course, but if that’s a flavor you like, these will be a real treat!

  20. Hi! I don’t have cocoa butter but I have nutiva shortening made with organic palm fruit oil, organic unrefined red palm oil and organic unrefined coconut oil, would it work instead?
    Thnak you!