Description
Delicious homemade sugar-free chocolate chips, perfect for baking or snacking without the guilt.
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup coconut oil or butter
- 1/2 cup powdered erythritol or other sugar substitute
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Begin by melting the coconut oil or butter in a saucepan over low heat, ensuring it doesn’t burn.
- Once melted, add the unsweetened cocoa powder and stir until fully combined to create a smooth mixture.
- Add the powdered erythritol, vanilla extract, and salt, mixing until completely smooth with no lumps.
- Pour the mixture into molds or a parchment-lined baking sheet.
- Refrigerate until solid, approximately 1 to 2 hours.
- Once set, break into chips or carefully remove from molds. Store in an airtight container.
Notes
Store in an airtight container for up to 2 weeks in the fridge or freeze for up to 2 months.