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!
Dairy-Free Homemade Chocolate Chips + Soy-Free
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
Nutrition
Recipe adapted from Our Inspired Roots.
Anne says
What size sheet pan did you use?
Kaylee Pauley says
Hi Anne, SO sorry for my delay! I used the largest size I have, it’s 11×17. I think bigger is better that way you have room to spread the chocolate thin (perfect for garnishing) or leave it thicker in areas, perfect for those nice thick chunks! Hope this helps :)
Laurie Curtis says
Have you, or has anyone reading this, used this recipe as dipping chocolate for candy?
Kaylee Pauley says
Hey there! I have, I used them to dip these Dark Chocolate Honeycomb :) Hope that helps!
https://lemonsandbasil.com/homemade-dark-chocolate-honeycomb
Danielle Bequeaith says
I’m wanting to try and make a kind of vegan “milk” chocolate chip/chunk because I’ve never been a fan of semi sweet or dark chocolates so I’m wary of vegan chocolates a lot of the time especially since I’m wanting to try recipes that include chocolate chips. How would you advise on adding a nut or soy milk to achieve something like this (like as far as ratio estimates, types/flavors, etc.)?
Kaylee Pauley says
Hi Danielle – I haven’t experimented with doing a milk chocolate version, but I think you could try by using more of the maple syrup, and doing coconut milk in place of the vanilla extract – below is a link from another blogger for a vegan “milk” chocolate recipe, maybe that’ll help! Let me know if you try it and if it’s a success! :)
https://www.santabarbarachocolate.com/blog/how-to-make-vegan-milk-chocolate/
roro says
Hi can I omit the maple syrup, or maybe putting 2 table spoons only??
Kaylee Pauley says
Hi there! You could try reducing it, but the maple syrup is the only sweetener in the recipe, they’re pretty dark as it is, reducing it may make them a little bitter like unsweetened chocolate. Let me know if you try it and how it turns out!
Rhoda says
I’m not a fan of coconut oil. Any suggestions for a replacement? Thanks!!
Kaylee Pauley says
Hi Rhonda – have you tried the refined coconut oil? It doesn’t have the coconut flavor like the virgin coconut oil. It’s what I use for these chips to eliminate the strong coconut flavor – I actually made some today for a cashew butter fudge! If you aren’t a fan of the refined coconut either, you could try using cocoa butter or cacao butter. I haven’t used either before in this recipe, but I’ve seen other similar recipes where they do use it. I’d love to hear your feedback if you give it a try! :)
Lisa says
Hi, can I use refined coconut oil that’s already in liquid state?
Kaylee Pauley says
Hi Lisa, I haven’t tried it with the coconut oil that is already in a liquid state, but as long as it solidifies when cold, it should work. I’d love to hear feedback if you try it to know whether or not it worked!
Ana Pedroso says
Hi, can I use agave instead of maple syrup? Thank you!
Kaylee Pauley says
Hi Ana, I actually haven’t done it with agave but I think it’d work. I have used honey before and it worked well. Let me know if you try it and how it turns out! :)
Linda says
A note about refined versus unrefined coconut oil O thought I’d share. Its super important to understand whether your coconut oil is “clean” (free of bleach, hexane, and other chemicals) or not! Why go to great lengths to make homemade chocolate chips only to find out you are putting toxic chemicals in your body? To me, its worth an extra buck or two to use clean ingredients. By the way, I do NOT work for Nutiva. They just did a great job of explaining it 😉
“What should i look for when buying coconut oil?
An easy way to check if you’re buying quality coconut oil is to make sure it’s certified organic and verified Non-GMO. The next step is to confirm that Virgin Coconut Oil is cold-pressed, made without hexane, and never deodorized or bleached. Refined Coconut Oil should never be refined using harsh chemicals, so be sure to check if it’s steam-refined.
Virgin and Refined Coconut Oil are similar in consistency which fluctuates depending on the temperature they’re exposed to. All coconut oil is naturally liquid at warmer temperatures and solid to semi-solid at cooler temperatures, with the exception of liquid coconut oil which remains liquid at cooler temperatures. If your Virgin or Refined Coconut Oil has melted and you’d like to re-solidify it, simply place it in the fridge.
Organic Refined Coconut Oil naturally has a yellowish color to it, which is normal and to be expected. Only chemically bleached and refined coconut oil is pure white. Made using an organic-approved process, our Refined Coconut Oil is steam-refined, expeller-pressed, and gently filtered for a finished product free of the aroma or flavor of coconut. Some of the yellow color naturally remains in the product since the dried coconut is not treated with harmful chemicals or solvents.”
Source: https://www.nutiva.com/kitchen/virgin-vs-refined-coconut-oil-5-things-you-need-to-know/
Marlene says
Hi, How can use these chips in my cookies. They have burned once heated.
Kaylee Pauley says
Hi Marlene, I’m so sorry to hear they burned! I haven’t had that experience though they do spread much more than traditional chocolate chips. Do you mind telling me what temp your oven was at and how long you baked the cookies?
Kristina Arnault says
I’m allergic to coconut ! 😭
Frank p says
If I could give 0 stars I would. Either all reviews are from this person’s best friends, or people that have never tasted chocolate before. This is bitter and disgusting.
Suzanne says
Could your recipe be used in molds for Easter chocolates?
Kaylee Pauley says
Hi Suzanne, I haven’t tried this in molds but I think it would work well so long as the molds were silicone or something flexible where you could pop them out. I think they’ll need to be stored in the refrigerator once made – if you try them in the molds I’d love to hear if they worked or not!
Roxy says
I added two tablespoons of sugar to the end of the melting coconut oil and vanilla. This recipe with just that tad more sugar was amazing. Kept everything else the same. The dash of salt really enhances the flavor so if anyone is doubting this don’t skip it!
I made variations with crushed nuts and even dipped puffed rice cakes in the chocolate before freezing.
ace says
very upset and disappointed. chocolate was in the freezer for an hour, never solidified. when i baked them, they got greasy and melted.
i was hoping this worked because a classmate of mine is allergic to dairy and i wanted to make something he could eat during our workshop.