Homemade chocolate chips.........sugar free, dairy free and no artificial sweeteners.......Impossible you think?
NOT at all. 🙂 You must understand though, this does not taste and will never taste, like milk chocolate. This has a strong DARK chocolate flavor. The more stevia you add the less bitter it will be.
It doesn't take more than 10 minutes to put this together. I melt my chocolate in the microwave but you can melt it over low heat on the stove as well. Mix all ingredients together, pour and let freeze.
It.is.that.simple.
This froze for about an hour and then you just break it up into chunky chips!
You could add these chips to anything you want to bake or just on top of Homemade Dairy Free Pudding or Peanut Butter Banana "Ice Cream"!
*TIP: Do not try using liquid stevia in this recipe. I keep my liquid stevia in the fridge so if you do as well, the cold stevia will cause the hot chocolate once melted to emulsify and become thick and lumpy. Then it will be very difficult to smooth and pour onto a baking sheet.
Naturally Sweetened Dark Chocolate Chunks
[sc:Ziplist]
Ingredients
- 4 ounces- 100% cacao, unsweetened [I used Ghirardelli baking bar]
- 4 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 3- 5 teaspoons Wisdom Natural 100% Natural Stevia Sweetener Powder
Directions
In a microwaveable bowl melt the chocolate, vanilla extract and the oil in the microwave for about a minute or over the stove on low heat until completely melted. Stir in the stevia powder. Taste it and see if it is sweet enough for you. If not increase stevia by ¼ teaspoon until it is to your liking. Pour the chocolate liquid onto a parchment lined baking sheet. Spread with a spoon to smooth. Don't spread the chocolate too thin. Freeze for about an hour. Break into chunks. Makes about 2 cups.
Nutrition Info
Servings: 16* Serving Size: 2 tablespoons* Calories per serving: 65* Fat: 7g* Fiber: 1g* Carbs: 2g* Sugars: 0g* Protein: 1g* Points+: 2*
You might also like using this chocolate to make my Naturally Sweetened Chocolate Covered Banana Pops!
Interested in how these bake up in some Chocolate Chunk Scones? Fabulously well!
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Teresa Black Bradway
One commenter found a bitter taste to Stevia. I add a little cinnamon for my husband, who also finds Stevia bitter. If I use moderate cinnamon, I can't taste it. As ever, experiment and taste.
Nina
will this method still temper the chocolate
Terri
Can I use Ideal sweetener instead of stevia? if so, how much do I need to use? I plan on using unsweetened Bakers chocolate.
Brenda
You can use any sweetener you like but I can't say how much you need which is a personal preference. Just add a small amount, taste and keep adding a little bit more to your desired sweetness.
Nancy
Could you please add a "print" button on your site for such recipes? I can't take my computer into the kitchen, lol! I have pinned it so I can find it again when I need it, but would just love to print this out as one of my go-to recipes to put in my binder. Thanks.
Ken
Made this for the first time and was surprised that it would melt so quick after taking out of refrigerater where I keep it. I like to eat it just plane but within 5 minutes it is melting. Is this to be expected or might I have done something wrong?
Kristen
Has anyone tried subbing real maple syrup for the stevia? thx!
Donna
I have tried Stevia, acacia honey, Xylitol, and maple syrup in various batches of chips so I could make dairy free, refined sugar free chocolate chips for my grandkids scones and chocolate muffins. The Stevia was OK but a bit of an off taste to me. The honey made a more chewy chocolate that melted in the baked goods and ran onto the baking pan whenever it was not encased in the batter. Xylitol was a disaster as it doesn't melt in the chocolate/coconut butter mixture. The maple syrup was really nice- firm, didn't melt on the pan, tasted really good. The kids agreed it was the best. We also have been able to purchase a dairy free dark chocolate made with coconut palm sugar (low glycemic index) that is very tasty. Hope this answers some questions that might be lurking out there.
Pat
I have made these I use powdered cocoa and put them in Candy molds, love it, but, my husband says they're too bitter for him, any suggestions as to make them more of a milk chocalate, I have tried substituting some of the cocoa with powdered milk but it doesn't disolve too well, any ideas!
Ingrid
I haven't made this recipe yet (was hoping to try it today) but I have dissolved plain cocoa power by adding milk in very small amounts and whisking together until its a smooth paste, repeating that procedure until it's a thick liquid, at which point you can just add as much milk as you want. I hope that helps.
Did you make any other adjustments to use the cocoa powder? I couldn't find plain baking bars at my store.
Ingrid
I just realized that my reply doesn't make sense- sorry Pat! I did adapt this recipe because I needed some chocolate and I didn't have all of the ingredients (or the same form of), and took your comment about bitterness into consideration. I made the first batch close to the original recipe but had to melt my unrefined coconut oil. It was ok but had a very dark taste. Good for adding to things but not for my current craving.
Then I did some "tweaking".
I melted 1/4 c coconut oil in a pot, added 4 droppers of Sweatleaf liquid stevia, 1 tsp vanilla extract, 1/4 pure cocoa powder, in that order. I then added about 1/4-1/2 cup almond milk. It immediately thickened in the pot. I let it cool a bit then spread it on wax paper & put in the freezer. I have to say its pretty yummy! I have no idea how it would work in recipes calling for choc. pieces, or even what will happen if I kept it out of the freezer. But I like eating these thin frozen pieces and I'm definite getting my chocolate fix!
Brenda thanks for these great recipes!
Katie
When you say "droppers", you mean you fill the stevia dropper until it is full and then squirt that amount in, correct? Not just tiny drops? I am new to liquid stevia and have so far just used a few drops here and there! Thanks!
Brenda
Yes, fill the dropper as full as you can.
Lena
Great recipe! I used raw honey to sweeten mine and it tasted great!
Ali ce
Approximately how much honey did you use?
Sondra
Chocolate baking bars have dairy in them. I haven't checked that specific bar you say you use, but it is different? I know I've been having a hard time finding a good way to make diary-free chocolate bars because the powder just doesn't work well and all the baking bars I've seen have dairy added.
Brenda
Hi Sondra, I've used a few brands but the one I have in my cupboard now is Bakers unsweetened baking chocolate squares which are only chocolate as the ingredient. It is manufactured on equipment that processes milk and soy but milk is not included in the ingredients. Hope that helps!
Melissa
I don't use Stevia, I wondered if it is possible to use another sweetner....any thoughts?
Lisa
I actually make something similar to this, but never thought of using them as chocolate chips for recipes. Great idea!
Kate @Type1Momma
once again, you read my mind! I've been trying to convert a grain free brownie recipe into something that is totally sugar free - and was stumped about the chocolate chips the recipe calls for. No longer!
THANK YOU!
Brenda
Thanks Kate! I just baked them in some scones, kind of messy but tasted great. The recipe will be posted on Friday and I will share about eh differences when baking with these as opposed to the standard type chocolate chip.
Steph Snow
I can't wait to make this! I LOVE chocolate! Quick question: Do you recommend storing the chunks in the fridge or freezer?
Thanks!
Brenda
After I've cracked them into chunks, I store them in the fridge in a bowl, but you could keep them frozen as well.
The Better Baker
I make these often and they are terrific. Just added my last batch to some 'healthier' zucchini bread that has bananas, applesauce and spinach! I really do love these...and sometimes use my chocolate raspberry stevia - MMMM!
Kelly
What a great idea! I absolutely love chocolate and this is the perfect way to get your chocolate fix without all the guilt! 🙂
Melinda
Hi Brenda, thanks for sharing this recipe. I notice that you stated you refrigerate your liquid stevia. My bottle has been open for about 2 weeks now and I'm not doing so. I also noticed when I placed my order from iherb, some of the product descriptions stated to refrigerate once opened and some didn't. I purchased the NuNaturals alcohol free Vanilla Stevia, no where on the bottle itself does it recommend refrigeration. I have read that salmonella can be a problem with liquid stevia. What's your perspective? Love the taste of this stevia, btw. Thank!
Brenda
HI Melinda,
I haven't heard salmonella to be a problem with liquid stevia, but I will look into it. I refrigerate because I feel the flavored liquid stevia's stay fresher for longer.
Melinda
Thanks!
Gwen Belanger
Brilliant. Just out of curiosity. Why this brand stevia over sweet leaf? Is it purer or better quality or cheaper? Your opinion is important to me and I'd. Like to learn from you.
Brenda
Hi Gwen,
Actually it still is the Sweetleaf Brand.
Marsha
Brenda, I have not used my liquid yet, so not refrigerated... About how many drops? I have everything to make this...what a great treat...thanks so much
Marsha
Brenda
Hi Marsha,
It would really be up to you on the sweetness, but I would suggest at least 2 or 3 full droppers.
Marsha
Thanks Brenda for the reply....
Sarah
Hi, I really like your website and recipes, thank you for all the helpful tipps!
What I am wondering is: You are taking so much care about health but on the other hand use a microwave, which are known to be very dangerous. How does that fit together?
Greetings from Europe 🙂
Laurie
u can use a double boiler if u r afraid of microwaves! do u have a cell phone? cordless phone? computer? drive under power lines? gotta die of somethin'! more important-make sure u r right w/Jesus so u know where u r going and live life abundantly !!!
David Shaw
I agree with Laurie. But, the melting of chocolate in a microwave I don't believe is "dangerously unhealthy". When I melt my choc for this recipe I use 5 min at 40-50% power so it's automatically going off...on...off...on for short periods of time. Rather than "cooking" something at 80% continuous power for 10, 15, 30 min or more . On the other hand, the air we breath, computer screens we sit in front of, cell phones we carry (and use next to our head) are in my research MORE dangerous than the tiny amount of time used to microwave chocolate once or twice a month 🙂 Just my .02 cents. My opinion should not be used in place of seeing your health professional for your own health needs. And,. Your experience, your views and your priorities may vary from my own 🙂
Staci
Laurie,
I love your response! It's the truth...
Rita
Love your response and about to make me some chocolate for some Keto Fudge