Homemade Chocolate Chips {Top 8 Allergen Free}

Homemade Chocolate Chips {Top 8 Allergen Free}

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Having a dairy allergy is probably one of the worst allergies ever. I never realized how much stuff had dairy in it, until I could no longer have it. Now, what is dairy in? Chocolate. What can every ovulating woman not avoid around that special time of the month? CHOCOLATE. To be fair, there are vegan versions of chocolate chips available to buy, if you are a millionaire…which I’m not. So, I scoured the internet looking for a recipe to make some homemade chocolate chips.

While I found several recipes to try out, they were all epic failures. The coconut oil and maple syrup (or honey) were not miscible, at all, no matter what the temperature was. Two distinct layers were formed, the maple syrup on the bottom, and the coconut oil on top. SO, I decided to put my scientific degree to work to come up with a recipe that A) works and is foolproof and B) is pipeable without have to wait for it to get to a specific temperature (Wilton candy melts, I’m looking at you…). The result is a very creamy chocolate. It took an insane amount of willpower to not just eat the entire bowl. I hope you enjoy these!

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A large pile of homemade chocolate chips sit on a light colored wooden cutting board.
5 from 4 votes
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Homemade Chocolate Chips {Top 8 Allergen Free}

These homemade chocolate chips are free from the top 8 allergens, making them a great choice for those with food allergies. You can use this recipe to either make chips for baking, or to make chocolate candy bars.

Course Base Foods
Cuisine American
Keyword chocolate chips, dairy free chocolate, dairy free chocolate chips
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 cups
Calories 869 kcal
Author The Panicked Foodie

Ingredients

  • 1 cup solid coconut oil, at room temperature
  • 1/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/2-1 cup cocoa powder

Instructions

  1. Starting with a clean bowl, place 1 cup of solid coconut oil in it.

  2. With an immersion blender, whip the coconut oil so that it is smooth and creamy. It should reach the consistency of lotion.

  3. Pour in the maple syrup, and mix into the whipped coconut oil with a spoon.

  4. Pour in the vanilla extract, and again, mix with a spoon. You might find that the coconut oil wants to slide all over the bowl. I found it easier to incorporate the vanilla if I mixed quickly.

  5. Pour in the cocoa powder, starting with a 1/2 cup. Mix with a spoon until incorporated. Then taste test. If it’s chocolatey enough, then mix it one more time with the immersion blender to get rid of any lumps. If it’s not chocolatey enough, add in more cocoa powder, a 1/4 cup at a time (I wouldn’t exceed a cup). Once the desired chocolate level is reached, mix one more time with the immersion blender to get rid of any lumps. The consistency should resemble a chocolate frosting almost.

  6. Place a piece of parchment paper on a baking sheet that you know will fit into your freezer.

  7. You can either spread the mixture out into a thin layer or pipe it into the shape of a chocolate chip onto the parchment lined baking sheet. Place baking sheet in freezer. Let freeze for 2-3 hours, or until chocolate is hard.

  8. Remove chocolate brick from the freezer, and first break it into chunks with your hands. Then using a chef’s knife, cut it up into smaller pieces.

  9. Store chocolate chips in the freezer, and use them just like store bought chocolate chips.

Recipe Notes

Credit: The Panicked Foodie

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Homemade Chocolate Chips {Top 8 Allergen Free}


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