Vegan Dairy-Free Homemade Chocolate Chips
Make vegan chocolate chips from scratch using coconut oil, raw cocoa powder, maple syrup, and vanilla. Melt the mixture over medium heat, whisk continuously as it cools to prevent graininess, then freeze and cut into chunks for a dairy-free baking ingredient.
Ingredients
- 1 cup raw cocoa powder
- 1 cup refined coconut oilcacao butter1:1vegandairy-freeadds dairy
higher melting point may require different cooling time
Full guide → - 2 teaspoon vanilla extract
- ¼ cup maple syrup
- ⅛ teaspoon sea salt
Instructions
- 1
Combine coconut oil and vanilla extract in a small saute pan and melt over medium heat, stirring continuously.
- 2
Remove from heat and whisk in cocoa powder, maple syrup, and sea salt until combined.
- 3
Continue whisking as the chocolate cools to ensure smooth consistency without graininess.
- 4
Pour onto a parchment-lined baking sheet and freeze for 10 minutes until fully hardened.
- 5
Remove from freezer, cut into small chunks, and store in freezer until ready to use.
Tips
Whisk continuously as chocolate cools to achieve smooth texture and prevent graininess.
Freeze in chunks for easier storage and portioning.
Good to Know
Store in freezer in an airtight container for up to 3 months.
Make up to 3 months in advance and store frozen.
Use as direct replacement for chocolate chips in baking recipes.
Common Mistakes
Do not skip the continuous whisking during cooling to avoid graininess and separation.
Do not freeze longer than 10 minutes initially or chips may become too brittle to cut.
Substitutions
Dairy-Free Swaps
higher melting point may require different cooling time
Full guide →