Vegan Chocolate Chips


Chocolate chips. Do they need an introduction? An explanation? A direction on how to use them? Nah…But I do have to share them with all of you because they’re so yummy and good and easy to make – I know I say that about allΒ of my recipes πŸ˜€ I showed you guys how to make chocolate beforeΒ and I stand by my “make it your own” rule. Adjust the sweetener levels to your liking and you can even adjust the cacao butter level if you’d like less of it. I used to do half and half ratio for coconut oil and cacao butter, but I found out that I (and my stomach) like a bit less of cacao butter, usually about half the amount of coconut oil.

These can also be made with just coconut oil, cacao powder and sweetener of choice, but I think adding cacao butter benefits them greatlyΒ – mostly, it helps keep their shape longer as it doesn’t melt as fast as coconut oil.

If you want to see a short video of me making them, go here.

Make them and add them to anything you’d like. I love them in my purple sweet potato pudding!


  1. 1 cup coconut oil
  2. 1/2 cup cacao butter
  3. about 1 cup of cacao powder
  4. about 1/3 cup of sweetener of choice (adjust based on preference)
  1. Melt coconut oil, sweetener and cacao butter on low heat.
  2. Be careful not to bring to boil.
  3. Once everything is melted, add cacao powder little by little until creamy consistency is achieved.
  4. Let the mixture cool down a bit, but not so as is hardens.
  5. Line baking sheet with parchment paper.
  6. Pour into decorating cupcake bag or a ziploc, cut off small triangle on the bottom and make chocolate chips.
  7. Once all mixture is used up place baking sheet into freezer.
  8. Store in the freezer or fridge.
  9. Enjoy with loved ones!