Homemade “Chocolate” Chips

CarobChipsMainFor my loyal readers, you know that I just love chocolate (you may remember learning this in my Quinoa Carob Mini Loaves recipe). For my new or not so loyal readers, you may not know my love.
Well, it’s pretty simple…I love it. I crave it. I need it in my life.

When I found out that I needed to steer clear of almost all chocolate (darn food allergy issues), devastation set in. I moped around for a couple of weeks. Finally, I put on my big girl panties and decided to see what I could find that would at least mimic chocolate, if not replace it. I found carob and Scratch Mommy went to work! (Learn a bit more about carob here).

I found many recipes for making chocolate chips/bars/chunks with carob powder and they were all pretty good. I realized though, that sometimes less really is more. Here is my crazy simple recipe for dark “chocolate” chips/bars/chunks.


Carob “Chocolate” Chips
Ingredients:

Melt your coconut oil in a pan on the lowest heat setting on your stove. If you are adding sugar and sea salt, do that now while your coconut oil is melting so they break down a little bit, too.Mix in your carob powder. Pour mixture into an 8×8 baking dish. You can use a bigger dish, you will simply have thinner bits of chocolate.

Place level in your freezer for at least 30 minutes, or in your fridge for at least an hour. Just check back every now and then and stick a knife in to see if it has set up.

Use a knife and score your “chocolate.” They never seem to break in any sort of pattern for me; they are always randomly sized chunks. This makes no difference to me, as I just toss them in a bag and eat them from the fridge (where they should be kept so that they do not have the possibility of melting on your counter).

Couldn’t be any easier, right? You can use these chips/bars/chunks in any recipe that calls for chocolate chips. They have subbed in amazingly for every dessert I’ve made.
CarobChipsCloseup

Oh, saving the best for last, these carob chips are waaaaay better for you than regular chocolate chips. Why? Chocolate chips almost certainly contain…

  • Sugar (and I mean LOADS of it).
    Subbing coconut sugar gives you the sweet you crave, but with only half of the of the glycemic index of regular sugar. It also has a number of micronutrients not found in regular sugar. Make absolutely certain that your coconut sugar is 100% organic coconut palm sugar and not cut with something else! Or…just leave all of the sugar out, if you choose. The chips are just as good without them.
  • Soy, which is pretty much the equivalent these days of saying that your product contains GMOs since the overwhelming majority of soy these days is GMO. In fact, the last thing I read about soy quoted that 94% of all US soy is GMO. Ick.
  • Trans fats- There are none in this recipe.
  • Loads of other artificial ingredients (aka Fake Food).

So, you can eat this “chocolate” and be guilt-free. Try them and let me know what you think!

xoxo,
Jess, aka Scratch Mommy


¬†This post was shared at…
*Fat Tuesday, hosted by Real Food Forager!*
*Foodie Friday, hosted by Rattlebridge Farm!*




5 thoughts on “Homemade “Chocolate” Chips

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