These vegan chocolate chips are a great alternative to store-bought chocolates as they contain only 3 ingredients and are refined sugar-free. Made from just cacao powder, coconut oil and maple syrup, these are a healthier treat option for toddlers over 24 months. Add these to baking, into yogurt, stuffed in raspberries, or served on their own.
Vegan Chocolate Chips
24+ months
Ingredients
- 1/2 cup/ 50g of cacao or cocoa powder
- 1/2 cup/ 100g of coconut oil
- 1/4 cup/ 60ml of maple syrup
Instructions
- Add all the ingredients to a pan and heat over medium, stirring continuously to combine and remove any lumps (around 1-2 minutes_.
- Remove the pan from the heat and allow to cool to room temperature. Once cool, pour the chocolate into a large ziplock bag (we place it in a bowl to avoid it spilling), then place the bag into the fridge for 15 minutes, or the freezer for 5-10 minutes, until it has started to set (it will still moveable enough that you can squeeze it out, but not so runny that it won’t form little chocolate chip shapes).
- Line a tray with baking paper or a baking sheet (baking paper allows them to easily come off whereas a silicone sheet will require you to scrape them off with a sharp knife or dough cutter as they set firmly to silicone).
- Cut a small hole in one corner of the ziplock bag and then gently squeeze out chocolate chip shapes onto your baking sheet in whatever sizes you like (any leftovers can be used to make homemade chocolates in a mould or larger chocolate button shapes too).
- Place the tray in the fridge or freezer until fully set (around 30 minutes).
- Remove the chocolate from the sheet and store the chocolate chips in an airtight container in the fridge (as these contains coconut oil they will melt over 25 degrees so do not store on the bench or in the cupboard!!!)
- Enjoy however you like: in baking, stirred through yogurt, in smoothies, stuffed in raspberries, or on their own.
Notes
Store in the fridge or freezer for up to 1 month.
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