Inspiration and a Healthier Twist
I found my inspiration for making homemade vegan chocolate chips from my childhood memories and my wish to create healthier sweet treats. Growing up, I loved helping my mother bake cookies and cakes, often sneaking a few vegan chocolate chips from the bowl. When I became vegan, I found it hard to get vegan chocolate chips that tasted good and were free from dairy and refined sugars. Determined to recreate my favorite childhood snacks, I started experimenting in the kitchen to make a recipe that was both vegan and healthy.
Crafting the Perfect Recipe
After many tries, I discovered that using coconut oil as a base gave the vegan chocolate chips a rich, smooth texture. I mixed in unsweetened cocoa powder for a strong chocolate flavor, stevia extract powder for sweetness without extra calories, and a little agave nectar to balance the cocoa’s bitterness. A pinch of sea salt and a splash of vanilla extract completed the mix, making my vegan chocolate chips taste perfect. I carefully measured and whisked all the ingredients together until they were smooth and ready to be piped into small, delicious vegan chocolate chips.
Why Eat Vegan Chocolate Chips?
Vegan chocolate is rich in antioxidants, which help fight free radicals in the body and support heart health. It also doesn’t contain the cholesterol and lactose found in regular chocolate, making it a better choice for people with dietary restrictions. My recipe for vegan chocolate chips, shared on my popular blog, has helped many others enjoy chocolate without giving up their vegan values or health goals.
Table of Content
Chef’s Notes- Homemade Vegan Chocolate Chips
Optimal Coconut Oil Consistency: Ensure your coconut oil is soft but not melted before starting. If it’s too liquid, the chocolate mixture won’t thicken properly.
Quick Setting: The chocolate mixture thickens quickly in the refrigerator. Keep a close eye on it during the chilling step to prevent it from becoming too hard to pipe.
Piping Technique: Practice a few times on a separate surface before piping onto the chilled baking sheet to get uniform-sized chips. Lift the bag quickly to form the pointy tops.
Alternative Sweeteners: Experiment with different sweeteners like maple syrup or coconut sugar to find your preferred level of sweetness and flavor.
Storage: Store the chocolate chips in an airtight container in the refrigerator. They can become soft at room temperature, especially in warm climates.
Homemade Vegan Chocolate Chips
Dive into the world of homemade vegan chocolate chips! These delightful morsels are crafted from rich cocoa powder and smooth coconut oil, sweetened naturally with stevia and agave nectar. Perfect for those looking to indulge in a healthier, low-glycemic treat. Whether you’re decorating cakes or adding a sweet touch to your yogurt, these chocolate chips are a must-try!
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Ingredients
- Coconut Oil Base
1/2 cup coconut oil soft but not melted
- Chocolate Mixture
1/2 cup unsweetened cocoa powder
1/4 tsp pure stevia extract powder
1/2 tsp agave nectar
1/8 tsp sea salt
1 tsp vanilla extract
- Alternative Ingredients:
Coconut Oil: Can be replaced with softened vegan butter.
Stevia Extract Powder: Can be substituted with an equal amount of monk fruit sweetener.
Agave Nectar: Maple syrup or honey for non-vegans can be used as alternatives.
Directions
- Chill the baking sheets in the refrigerator to prepare for forming the chocolate chips.
- In a large mixing bowl, place the softened coconut oil and whisk vigorously by hand for about 1 minute until smooth.
- Add the unsweetened cocoa powder, pure stevia extract powder, agave nectar, sea salt, and vanilla extract to the bowl. Whisk together until the mixture is smooth and well combined.
- Place the bowl in the refrigerator for 2-4 minutes until the mixture begins to thicken but is not yet solid.
- Transfer the thickened chocolate mixture into a gallon-sized freezer bag. Push the mixture down to one corner of the bag to form a cone shape. Cut a small tip off the bottom corner of the bag.
- Gently squeeze the bag to pipe small dots onto the chilled baking sheet. Quickly lift the bag to form the pointy part of each chip. Continue until all the mixture is used.
- Place the baking sheets back in the refrigerator and chill until the chocolate chips are firm.
- Transfer the hardened chocolate chips into a container and store them in the refrigerator.
Equipment
- mixing bowls
- whisk
- freezer bag
Nutrition Facts
- Calories: 120kcal
- Carbohydrates: 2g
- Protein: 1g
- Fat: 12g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 10mg
- Potassium: 50mg
- Fiber: 2g
- Sugar: 1g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 1mg
- Iron: 5mg
FAQ- Homemade Vegan Chocolate Chips
Can I use a different type of oil instead of coconut oil?
Yes, you can substitute coconut oil with softened vegan butter for a similar texture and flavor.
Can I use a liquid sweetener instead of stevia powder?
Yes, you can replace stevia powder with 1 tablespoon of maple syrup or another liquid sweetener. Adjust to taste.
Will these chocolate chips hold their shape during baking?
These homemade chocolate chips are softer than store-bought ones and may not hold their shape during baking. They are best used in non-baked goods or as toppings.
How long can I store these chocolate chips?
You can store the chocolate chips in an airtight container in the refrigerator for up to two weeks.
Can I add any additional ingredients to the chocolate mixture?
Yes, you can add finely chopped nuts, dried fruit, or even a pinch of spices like cinnamon or cayenne for added texture and flavor.
