Homemade Chocolate Chunks

Homemade Chocolate Chunks

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


  1. I put a small amount of water in a small pot and place a Pyrex measuring cup in the water
  2. turn the burning on to get the water simmering
  3. melt the chocolate and butter/oil in the glass measuring cup
  4. once melted, add all the other ingredients
  5. when all of the ingredients are fully combined and the mixture tastes good to you (you may want to add more sweetener)
  6. pour in a glass casserole dish and place in the freezer for about 1 hour
  7. 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.