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A large pile of homemade chocolate chips sit on a light colored wooden cutting board.
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5 from 4 votes

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.
Prep Time15 mins
Total Time15 mins
Course: Base Foods
Cuisine: American
Keyword: chocolate chips, dairy free chocolate, dairy free chocolate chips
Servings: 3 cups
Calories: 869kcal
Author: The Panicked Foodie


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


  • Starting with a clean bowl, place 1 cup of solid coconut oil in it.
  • With an immersion blender, whip the coconut oil so that it is smooth and creamy. It should reach the consistency of lotion.
  • Pour in the maple syrup, and mix into the whipped coconut oil with a spoon.
  • 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.
  • 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.
  • Place a piece of parchment paper on a baking sheet that you know will fit into your freezer.
  • 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.
  • 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.
  • Store chocolate chips in the freezer, and use them just like store bought chocolate chips.


When you bake with these chocolate chips in a cookie, they will melt to create a marble look. The taste remains unchanged though :)


Serving: 0g | Calories: 869kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg