10< 10 IngredientsDFDairy FreeEFEgg-FreeGFGluten FreeGRGrain FreeNFNut-FreePPaleo FriendlyVGVeganVVegetarian
Lee Funke
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Easily make your own dairy-free and gluten-free vegan chocolate chips in your own kitchen using 100% baking chocolate, coconut oil, and maple syrup.
This recipe was originally posted on November 30, 2014. It was redeveloped and tested on November 17, 2023.
Run out of vegan chocolate chips at home? Whip up a batch of homemade ones with this 3-ingredient vegan chocolate chips recipe!
What You Need for Vegan Chocolate Chips
- 100% Unsweetened Baking Chocolate: we found the best product to use is Ghirardelli’s Cacao Unsweetened Chocolate. It’s made from high-quality cocoa beans and contains no added sugar or dairy.
- Coconut Oil: coconut oil helps thin the chocolate bar out ever-so-slightly so you can create your chips!
- Maple Syrup: we used maple syrup as the sweetener to keep them refined sugar-free, but agave works too.
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Kitchen Tools Needed
In addition to the ingredients for these chocolate chips, you’ll also need:
- 2 parchment-lined baking sheets
- Microwave safe bowl or medium pot
- Spatula
- Piping bag with a 1/16″-1/8″ tip or gallon-sized bag
How to Pipe Vegan Chocolate Chips
Storage
We recommend storing your chocolate chips in the freezer. Transfer the hardened chips into a storage bag or container and remove as much air as possible. Store in the freezer for up to 3 months.
Ways to Use Vegan Chocolate Chips
The great thing about these chocolate chips is that you can use them just like normal chocolate chips. Try them in any of the following:
- Mint Chocolate Protein Balls
- Peanut Butter Cup Overnight Oats
- Peanut Butter Crunch Cups
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Vegan Chocolate Chips Recipe
With just 3 simple ingredients you can make vegan chocolate chips at home that are both dairy free and gluten free!
Prep:1 hour hour
Cook:2 minutes minutes
Total:1 hour hour 2 minutes minutes
Fat 21
Carbs 21
Protein 4
Yield: 8
Print Rate
Ingredients
- 4 oz. 100% unsweetened baking chocolate chopped (we used Ghirardelli)
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup
Instructions
Line 2 baking sheets with parchment paper. Set aside.
Place the chocolate, coconut oil, and maple syrup into a microwave-safe bowl and stir to combine. Cook on high in the microwave for 1-2 minutes, stirring every 20 seconds to be sure the chocolate doesn’t burn. Alternatively, you can combine the ingredients on low on the stovetop.
Use a spatula to transfer the mixture into a piping bag (with a 1/16″-1/8″ tip) or gallon-sized bag. Place the piping bag into the freezer for 5-10 minutes until it cools and becomes a bit more firm.
If using a gallon-sized bag, trim the end of a gallon bag. Start off by trimming a tiny hole. If the hole is too big, the chocolate chips will be too big. Adjust the opening if needed. Pipe the vegan chocolate chips onto the lined baking sheets.
Transfer baking sheets into the freezer and let harden for about 30 minutes.
The chips should easily be removed from the parchment paper. Store in a small, air-tight container in the freezer.
Tips & Notes
- Yields: 1 heaping cup
- The maple syrup can be replaced with agave syrup. Start with 2 tablespoons and then determine if the chocolate needs to be sweeter.
Nutrition facts
Calories: 252kcal Carbohydrates: 21g Protein: 4g Fat: 21g Fiber: 7g Sugar: 10g
Author: Lee Funke
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About Lee Funke
Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.
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Angie
Posted on 6/10/2023
PLEASE PLEASE PLEASE can you post the recipe again? I’ve made these so many times but never written it down bc I have this page bookmarked. When I came not his page yesterday to make them the recipe is gone!!! I remember it’s 8oz chocolate and I know I used 1/4 cup maple syrup but for the life of me I can’t remember how many ounces of cacao butter!!! PLEASE can you let me know how many ounces of cacao butter the recipe used to say? (I won’t ever use coconut butter, so only interested in the cacao butter measurement). I would appreciate it SOOOO much!!! This is the only recipe I can find using these ingredients. THANK YOU!!!!
Reply
Emily Richter
Posted on 6/12/2023
Reply to Angie
Hi Angie — we found the recipe and re-added it! Thanks so much for calling it out 🙂
Reply
Anastasia
Posted on 1/3/2023
I don’t see a recipe on this page.
Reply
Brandi
Posted on 12/20/2022
I am not sure if I am just missing it but I can’t seem to find the actual recipe or ratio anywhere on this page?
1
Reply
Allysgrandma
Posted on 1/24/2021
Thanks! I needed a milk free product for my nursing a baby daughter….daughter. It appears as though 3 month old Hazel does not like certain foods my daughter eats, dairy being one of them. I have made my own chocolate chips enough (with Stevia) that I actually purchased tiny little molds that work great! I’ll be making some chips for her since she can’t eat the lovely lemon bars I made for her from our organic lemons and home grown chicken eggs! The unsweetened cocoa you referenced is 100% cocao. It says produced in a facility that may contain milk. Pretty sure they clean the equipment so ridiculous someone criticized it as not being dairy free. I mean c’mon man!
Reply
Missing chocolate
Posted on 10/12/2020
This would be great and dairy free, if the bakers chocolate was dairy free, which it isnt. Every bakers chocolate I have found contains milk, or milk products, so sadly an inaccurate description of dairy free.
Reply
Weston
Posted on 11/5/2020
Reply to Missing chocolate
Hello, I found some dairy free chocolate that you can get in most stores. Here is the amazon link for it.
https://www.amazon.com/Bakers-Cacao-Unsweetened-Baking-Chocolate/dp/B00MS19PA0
It does say “May Contain Milk” but that’s for allergy reasons since it is most likely processed in a facility that also makes chocolate with milk in it.
1
Reply
Amber Da Ponte
Posted on 11/4/2019
My mixture came out really, really thick 😫. I’m just wondering if the amount of chocolate was why. I used 4oz. as specified but went by the package it came in, as it tells you exactly how much each square is in oz. I added more maple syrup, coconut butter and even coconut oil until I got a smooth texture to make it possible to use in the piping bag.
Could you tell me how you measured your chocolate? That’s the only thing I can think of that would have been the cause. As they came out great once I added the extra ingredients. I definitely love being able to make my own chocolate chips! Thank you so much for sharing!
Reply
Jeff
Posted on 6/19/2018
Thank you for this recipe, will try using honey for sweetener because whenever I buy maple syrup it doesn’t even last a week!
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Posted on 3/27/2018
Made these and they came out super delish! I halved the recipe and tried half with the cocoa butter and the other half with the coconut butter. Both were great! I like the texture of the coconut butter a little better, but the cocoa butter held the shape of the “drop” much better. The coconut butter ones ended up flattening into more of a disc-like shape. I let the chocolate cool for awhile before piping so not sure what I did wrong with that cause yours look great! Either way, this is a great recipe and love the ingredients!
Reply
zahra
Posted on 2/6/2018
Hi
Thank you. can I use coconut oil instead of coconut butter?
Reply
Susan
Posted on 12/24/2017
Enjoy Life has soy in it. So happy to come across this recipe. I was searching for a healthy chocolate chip to buy and couldn’t find one!!
Reply
Stephany Bartolo
Posted on 6/18/2017
This is great, I have been looking for a recipe for homemade dairy free chocolate with coconut butter and I found it! I”m just not sure I can get my hands on bakers chocolate, Do you think I can use Cacao powder? if so I wonder how much I should use .5 or 1 cup. What would you suggest? TIA
Phoenyx
Posted on 12/21/2016
Recipe Rating :
Hiya! I realize that I’m kind of late on this recipe but I’ve hard it bookmarked for the better part of a year, waiting for the occassion to make my own chips. I was wondering, can you bake with these chips once they’ve set in the freezer? I want to make black bean brownies and I thought it would be neat to include homemade chocolate chips. Any thoughts? Cheers!
-Phoenyx
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Lee Funke
Posted on 12/22/2016
Reply to Phoenyx
You can totally make with these chips!
Reply
Heidi
Posted on 11/14/2015
Eep! I made these and the chocolate was so runny it did not “ship” at all. I have the sheet in the fridge and I’m going to make it into chunks. I wonder what I got wrong?
Reply
Alyssa
Posted on 6/23/2015
Sounds delicious! Where do you typically buy the already made chocolate chips?
Reply
Posted on 5/12/2015
THANK YOU THANK YOU THANK YOU 🙂 I’ve been wanting to make my own chocolate chips for such a long time, this is a perfect healthy recipe and I’m so excited to try this. I have tons of virgin coconut oil and was wondering if I could substitute the coconut butter with the oil? Please say I can. I’ll never buy chips again as they never have the amount I need and also the Enjoy life ones are far too expensive for me.
Thanks in advance 🙂 x
Reply
Lee Funke
Posted on 5/14/2015
Reply to Sayj
The only thing about subbing for coconut oil is that they may melt at room temperature. If you store them in the freezer, I say that it will be fine!
Reply
Posted on 5/14/2015
Reply to Lee Funke
Thank you for your reply 🙂 I see what you mean I might make my own coconut butter 🙂 do these chips hold there shape after baked in cookies ?
Reply
Lee Funke
Posted on 5/14/2015
Reply to Sayj
They did for me!!!
Reply
Capucine
Posted on 2/25/2015
I made this recipe today, and it did not work – I used 99% Scarffenberger, cocoa butter, and palm sugar. It was totally liquid, had to put it in the freezer for a half hour to thicken. More to the point, they taste really awful – like 99% chocolate, basically. It appears it will take a lot more sugar to get it down to 75% from my hunting on chocolatier websites. Love this idea but will need a different recipe I think.
Reply
Lee Funke
Posted on 2/25/2015
Reply to Capucine
Hi Capucine! I’m so sorry you had issues with this recipe. It looks like you completely switched up the recipe. I used baking chocolate and maple syrup, where as you used Scarffenberger and palm sugar! I hope you can find another recipe that works for you!
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Reply
Posted on 1/10/2015
Beautiful! Making my own semi-sweet chocolate from unsweetened is a project I’ve had in mind for a long time. Thanks for the nudge with this recipe featuring such cute little homemade chocolate chips!
Reply
Lee Funke
Posted on 1/10/2015
Reply to Mary @ Fit and Fed
Yes! This is a fun one 😀
Reply
Umarta
Posted on 12/31/2014
We dont get any of the ingredients in here…..u think i can melt the choco bar and pipe it wid a piping bag?would it do?
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Posted on 12/16/2014
You…are my hero. I am both a vegan and avoiding refined oils and sugars, so this recipe is seriously a dream come true. I was getting very sad without any chocolate.
I just tried these this evening, and they’re setting in the freezer right now. The chocolate didn’t get very melty so I’m a little worried they won’t turn out, but otherwise everything worked fine! I used an old mustard bottle to squeeze them out and it worked pretty well!
And either way I’m pretty sure they’ll be delicious, because I totally licked the pot and OMG!
Reply
Lee Funke
Posted on 12/16/2014
Reply to Samantha Clarke
Did you use coconut butter or cocoa butter?!?
Reply
Posted on 12/24/2014
Reply to Lee Funke
I used coconut butter. It worked great!!
Reply
Lee Funke
Posted on 12/24/2014
Reply to Samantha Clarke
Awesome! I made the recipe again, too and it turned out awesome 😀
Reply
Anna
Posted on 12/12/2014
Just to make sure, when you say coconut butter you mean “butter” not “oil”, right?
Just wanted to make sure because some blogs flip flop the two as the same product or suggesting you could use any one…
BTW, any suggestion on brands??
Thanks!!
Reply
Lee Funke
Posted on 12/12/2014
Reply to Anna
Yes! I used coconut butter…you can also use cocoa butter, which I know works really well too, but I actually really like a hint of coconut in my chocolate :D! The brand I use is Artisana!
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