Easily make your own dairy-free and gluten-free vegan chocolate chips in your own kitchen using 100% baking chocolate, coconut oil, and maple syrup.
This recipe was originally posted on November 30, 2014. It was redeveloped and tested on November 17, 2023.
Run out of vegan chocolate chips at home? Whip up a batch of homemade ones with this 3-ingredient vegan chocolate chips recipe!
What You Need for Vegan Chocolate Chips
- 100% Unsweetened Baking Chocolate: we found the best product to use is Ghirardelli’s Cacao Unsweetened Chocolate. It’s made from high-quality cocoa beans and contains no added sugar or dairy.
- Coconut Oil: coconut oil helps thin the chocolate bar out ever-so-slightly so you can create your chips!
- Maple Syrup: we used maple syrup as the sweetener to keep them refined sugar-free, but agave works too.
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Kitchen Tools Needed
In addition to the ingredients for these chocolate chips, you’ll also need:
- 2 parchment-lined baking sheets
- Microwave safe bowl or medium pot
- Piping bag with a 1/16″-1/8″ tip or gallon-sized bag
How to Pipe Vegan Chocolate Chips
We recommend storing your chocolate chips in the freezer. Transfer the hardened chips into a storage bag or container and remove as much air as possible. Store in the freezer for up to 3 months.
Ways to Use Vegan Chocolate Chips
The great thing about these chocolate chips is that you can use them just like normal chocolate chips. Try them in any of the following:
Line 2 baking sheets with parchment paper. Set aside.
Place the chocolate, coconut oil, and maple syrup into a microwave-safe bowl and stir to combine. Cook on high in the microwave for 1-2 minutes, stirring every 20 seconds to be sure the chocolate doesn’t burn. Alternatively, you can combine the ingredients on low on the stovetop.
Use a spatula to transfer the mixture into a piping bag (with a 1/16″-1/8″ tip) or gallon-sized bag. Place the piping bag into the freezer for 5-10 minutes until it cools and becomes a bit more firm.
If using a gallon-sized bag, trim the end of a gallon bag. Start off by trimming a tiny hole. If the hole is too big, the chocolate chips will be too big. Adjust the opening if needed. Pipe the vegan chocolate chips onto the lined baking sheets.
Transfer baking sheets into the freezer and let harden for about 30 minutes.
The chips should easily be removed from the parchment paper. Store in a small, air-tight container in the freezer.
Tips & Notes
- Yields: 1 heaping cup
- The maple syrup can be replaced with agave syrup. Start with 2 tablespoons and then determine if the chocolate needs to be sweeter.
Calories: 252kcal Carbohydrates: 21g Protein: 4g Fat: 21g Fiber: 7g Sugar: 10g