Chocolate or Carob Chips (dairy-free and sugar-free)

By Kathy C.

Ingredients

• Ingredients:
• 1 cup coconut oil (or any solid healthy fat. I recommend Nutiva or Tropical Traditions coconut oil)
• 1 cup cocoa or carob (I prefer roasted carob) powder
• 3 Tbsp sweetener (liquid or granulated work fine. Use as healthy an option as possible. If using stevia extract, substitute 3 scoops, or to taste.)
• 2 tsp vanilla
• (**see new variation below)

Details

Servings 3
Adapted from wholenewmom.com

Preparation

Step 1

Method:
Melt coconut oil over a very low heat. Remove from heat. Stir in carob, sweetener, and vanilla. (If you heat over too high of a heat or don’t remove from the heat, the coconut oil will separate from the carob when cooling. You can still eat it, but it won’t be as smooth.)
Pour mixture into a pan (8×8 works well).
Place in refrigerator or freezer until solid. Remove from pan, and cut into chunks of desired size with a good, solid knife.
Store in a cool place until ready to use.

NOTE: These chips may or may not hold up in baking. Some of it appears to be the time of year when you bake. It also appears to be due to the type of recipe. Try using cocoa butter instead of the coconut oil for chunks that hold up better. And stay tuned – I will have a new recipe soon that’s tastier!!
New variation:
1 cup cocoa butter, palm shortening, or palm oil
1 cup cocoa or carob powder
1/4 cup sweetener, your choice. For a low glycemic option use xylitol or erythritol. This Homemade Truvia® would work well too.)
2 scoops stevia extract powder. (Note: 1 scoop = 1/32 tsp.)
1/2 tsp chocolate extract (optional but extra yummy.)
1/2 Tbsp granulated instant coffee or coffee substitute (optional, but extra nice)
1 t vanilla extract