these chocolate chips have become a staple around here. i use them in any recipe that calls for….well, chocolate chips, but also find them handy when i have a hankering for something small, sweet, and most importantly, chocolatey.
my sweetener of choice is grade B maple syrup. second choice: clover honey (local preferred, such as our family favorite: goodflow).
so now you have the result of a beautiful domino effect:
a lovely fellow blogger provided these simple instructions for making cute little chocolate chips, while borrowing a recipe from chocolate-covered katie. here i am at the end of the line with my minor revisions, my end product:
1/2 cup plus 1 tablespoon cocoa powder
3 tablespoons unrefined coconut oil (melted)
1/4-1/2 cup grade B maple syrup (i found 1/3 cup was the perfect sweetness for my taste)
1/2 teaspoon vanilla extract
take out a small mixing bowl and throw in all your ingredients. stir until the mixture thickens and you have a rich, warm and creamy chocolatey goo in your bowl. toss it in a sandwich bag, snip a tiny corner (the size of the snip will determine the control and size of your chips), then pipe your chips onto a baking sheet lined with parchment paper or even cling wrap. stick it in the freezer for a bit, until all of the chips have set, then use as needed. be sure to store your remaining chips in the freezer; they melt fairly quickly once you take them out of the freezer.
i used them to bake my all-time favorite dessert, chocolate chip cookies, and they were so much better than the store-bought chocolate chips! by the way, the best gluten, dairy and sugar free chocolate chip cookies are by far by elana’s pantry. the only chocolate chip cookie recipe i use.