Dairy-Free Homemade Chocolate Chips + Soy-Free

Looking at the image above, I realize you’re probably thinking, “those aren’t chocolate chips, they’re chocolate chunks”. And you’re right. But I figure chocolate chips verses chocolate chunks is kinda like tomayto tomahto, right? I mean same ingredients, same taste and texture, just a different look. And if I’d have had one of these handy little chocolate chip molds, I would have made chips instead of chunks. Because let’s be real, chips just sounds better than chunks, right? Plus, they’re adorable.

Now that we got all that semantics stuff out of the way, can we talk about the simplicity of making your own chocolate for baking? Literally only 5 ingredients, 4 if you don’t count the sea salt. And within 30 minutes, start to finish, you have your own homemade chocolate chips (or chunks). Even better, they’re dairy-free and soy-free, making them completely allergy friendly.

ALL THE REASONS YOU’LL LOVE THESE DAIRY-FREE HOMEMADE CHOCOLATE CHIPS:

• 5 simple ingredients
• Ready in 30 minutes
• Dairy-Free
• Soy-Free
• Allergy friendly
• SUPER delicious
• CHOCOLATE – need I say more?

Next recipe coming your way is for some pretty amazing (if I do say so myself) Vegan Chocolate Caramel Peanut Butter Bars. Which just so happens to feature these Dairy-Free Homemade Chocolate Chips!

Print Recipe

3.75 from 8 votes

Dairy-Free Homemade Chocolate Chips + Soy-Free

These Dairy-Free Homemade Chocolate Chips are a delicious alternative to expensive store-bought options! Easy to make and totally satisfying!

Prep Time10 minutes mins

Cook Time10 minutes mins

Resting Time10 minutes mins

Total Time20 minutes mins

Course: Breakfast/Dessert

Cuisine: American

Keyword: chocolate chips, dairy-free, homemade, Soy-Free

Servings: 48 tbsp

Calories: 54kcal

Author: Kaylee Pauley

Ingredients

• 1 cup plus 1 tbsp cocoa powder
• 1 cup refined organic coconut oil
• 2 tsp vanilla extract
• 1/4 cup maple syrup
• 1/8 tsp sea salt

Instructions

• In a small saute pan, add coconut oil and vanilla extract. Melt over medium heat, stirring continuously.
• Once melted, remove from heat and whisk in cocoa powder, maple syrup and sea salt.
• Keep whisking as the chocolate cools - this is extremely important for making sure the chocolate has a smooth consistency without any graininess.
• Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes.
• Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips!
• Yields approximately 3 cups chopped - nutrition info for 1 tbsp (48 servings)

Notes

* Be sure to use REFINED coconut oil if you do not want a strong coconut flavor.

*Nutrition info is for 1 tbsp, recipe makes approximately 3 cups chopped chocolate chunks, I have not made these using a chocolate chip mold to know how many it yields.

Nutrition

Serving: 1tbsp | Calories: 54kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 3mg | Potassium: 39mg | Fiber: 0.7g | Sugar: 1g | Calcium: 1mg | Iron: 0.7mg

Recipe adapted from Our Inspired Roots.