Sugar free, dairy free, gluten free, and soy free chocolate chips are impossible to find.
The sugar free ones that I usually use have some soy and are pretty expensive.
This is the best alternative, if you have time that is.
They store perfectly in a Ziploc bag in the pantry for up to 2 weeks. They will last at least a month in the refrigerator.
I use a small pot and Pyrex measuring cup instead of a double boiler, because I don’t have one :)
Homemade Chocolate Chunks
- 4 oz 100% baking chocolate (you can find it in bar form down the baking isle)
- 1/3 cup coconut butter/cocoa butter/coconut oil*
- 1 T coconut oil
- 3 T unsweetened almond milk or milk of choice
- 15 drops vanilla liquid stevia
- 1 T powdered sugar of choice (I use xylitol ran through the food processor)
- 1/4 tsp vanilla extract
- pinch of salt
- I put a small amount of water in a small pot and place a Pyrex measuring cup in the water
- turn the burning on to get the water simmering
- melt the chocolate and butter/oil in the glass measuring cup
- once melted, add all the other ingredients
- when all of the ingredients are fully combined and the mixture tastes good to you (you may want to add more sweetener)
- pour in a glass casserole dish and place in the freezer for about 1 hour
- take out the chocolate and break or cup into pieces
*if you use mostly coconut oil, the chunks will be more temperature sensitive and will need to be kept in the fridge.