Sugar Free Chocolate Chips
You can use these chocolate chips for baking, or simply eat them by the handful.
The entire recipe takes just five minutes to make, and they’re perfect for anyone trying to avoid dairy or artificial ingredients, or just if you want to avoid sugar in general.
Author: Cookie and Kate
Adapted from 3 Ingredient Chocolate Bars
Saturated Fat: 1.2g
Weight Watchers SmartPoints: 1
Nutrition information above is for the version you can bake with, and the nutrition info below is for the raw version. Stats are based on 8g-servings.
Saturated Fat: 2.3g
- *4 tbsp virgin coconut oil
*1/3 cup cocoa or cacao powder
*vanilla stevia to taste OR 1/4 cup raw agave, honey, or pure maple syrup
*Any parchment-lined container works here. To get the classic chocolate chip shape, I used this Chocolate Chip Candy Mold.
Gently melt the oil if not already liquid. Stir in the sweetener. Stir in the cocoa. If using the stevia, add a little extra melted coconut oil if the mixture is too thick. Pour into a parchment-lined tupperware container or candy molds. Freeze util firm. Break into small chip-sized pieces, or pop out of the candy molds. Store in the freezer.
Sugar Free Chocolate Chips For Baking:
While the above raw version is fantastic for using in no-bake treats or eating by the handful, if you want a version that you can bake with or that has the option of being oil-free, simply melt a bar of unsweetened chocolate and sweeten to taste with your favorite sweetener of choice. You can add a tsp oil for smoother results, but it’s not required. Pour into a parchment-lined container or candy molds, and freeze until firm. Then break into small pieces or pop out of the molds. This version needs no refrigeration and can be used anywhere you’d use store-bought chocolate chips.