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Homemade Chocolate Chips (Dairy-Free with Sugar-Free Option)
Servings: 36
Calories: 59kcal
These Homemade Chocolate Chips are great for all your healthier baking and snacks, or for eating right out of the bag! They're so much cheaper than buying specialty chocolate chips and
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Ingredients
Homemade Chocolate Chips Main Recipe
- 1 cup cocoa butter (about 6 2/3 ounces)
- 1 cup cocoa
- 1/4 cup powdered sweetener or alternative
- 1/16 teaspoon stevia extract powder or alternative equivalent to 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon chocolate extract (optional but recommended)
- 1/2 tablespoon granulated instant coffee (optional but recommended)
- 1 teaspoon vanilla extract (optional but highly recommended)
Coconut Oil Version for No Bake Recipes
- 1 cup coconut oil (or any solid healthy fat)
- 1 cup cocoa
- 3 tablespoons sweetener
- 2 teaspoons vanilla extract (optional but recommended)
- 1/4 teaspoon salt (optional but recommended)
Shortcut 2 Ingredient Method
- 2 ounces quality unsweetened dark chocolate
- 2 tablespoons powdered sweetener
Instructions
Main Recipe
- Melt cocoa butter over very low heat in a medium pan.
- Transfer cocoa butter to a medium bowl. Let cool for a minute or two.
- Add remaining ingredients and mix well. I've used my Bamix immersion blender with great success. You could also put the mixture in a blender, but clean up will be messier.
- Blend with an immersion blender. if you have one, to insure that the mixture is blended well.
- Make chunks or chips as desired. See Recipe Notes for more details.
Coconut Oil Version
- Melt coconut oil over a very low heat. Remove from heat.
- Stir in cocoa, 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 cocoa when cooling. You can still eat it, but it won't be as smooth.)
- Make chips or chunks as desired. More information is in the Recipe Notes.
Shortcut 2 Ingredient Version
- Melt unsweetened chocolate in top of double boiler over simmering water or over very low heat.
- Add sweetener and blend to combine. An immersion blender works well for this.
- Make chips or chunks as desired. See Recipe Notes for detailed instructions
Notes
- Let the chocolate cool for a bit before adding extracts to prevent seizing.
- Pretty much any healthy sweetener can be used for these forgiving recipes. Low-carb options besides xylitol include organic erythritol, allulose, or stevia extract, to taste. For AIP, use honey, maple syrup (read Choosing Maple Syrup), or sucanat or coconut sugar. A liquid sweetener should work too, but honey and maple syrup are sweeter, so you will want to use 1/4 to 1/3 less.
- Pour mixture into an 8×8 baking pan or other size depending on how thick or thin you want your chunks to be.
- Use a knife or spatula to break large pieces out of the pan. Chop on cutting board to desired size with a sharp knife.
To Make Chips
- Pour into a chocolate chip mold or put in pastry icing bag. Let the mixture chill a bit and then pipe onto parchment paper.
- Let sit to solidify, or chill in fridge or freezer.
- Store in freezer bag or air tight container in fridge or freezer until ready to use. The 2 Ingredient version may be stored at room temperature. The main version is best stored in the fridge but it's not necessary. The coconut oil version should not be stored at room temperature if your home is over 73 degrees Fahrenheit.
Nutrition
Serving: 1tablespoon | Calories: 59kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 33mg | Potassium: 36mg | Fiber: 1g | Sugar: 0.04g | Calcium: 3mg | Iron: 0.3mg