If you’re craving chocolate chip cookies, but not sure how to avoid the sugar in store-bought chocolate chips, look no further! This chocolate chip recipe is fast, easy, and sweetened with raw honey!
Even on the most restrictive of diets, you can find a way to “treatyoself;” at least where there’s a will, there’s a way… and I always have the will to create goodies. I’ve always wanted to create homemade chocolate chips, especially on the GAPS diet, so I can make
a variety of treats that use chocolate chips chocolate chip cookies.
Because what is life if you can’t even create some version of classic chocolate chip cookies, regardless of whatever eating plan you may be on?
Enter my homemade chocolate chip recipe
It turns out creating a chocolate chip recipe was super simple, and required only a handful of ingredients. And now that I can make homemade chocolate chips, chocolate chip cookies are back on the menu, even on the GAPS diet!
Not only does this chocolate chip recipe work well for chocolate chip cookies, but I love throwing a handful into nut butter fat bombs, into a bowl of strawberries, or directly into my mouth. 😉
Although I kept is simple and just poured the melted chocolate into a puddle on a baking sheet, you can easily get molds to get more uniform chocolate chips if that’s important to you. However you choose to make them, they are so easy and take just a few minutes! Observe:
First, you’re going to gently melt your raw cacao butter over low heat. Then you’ll add honey, cocoa powder, and a little vanilla. You’ll want to use a stick blender to get a good emulsion because the honey tends to sink to the bottom. Alternatively, I think you could just keep whisking the mixture until it’s cooled.
*Note: if you’d like to make this chocolate chip recipe keto-friendly, you can sub 8-12 drops of stevia glyceriate in place of the honey.
Once the mixture is fully emulsified, you’ll simply pour it onto a baking sheet in a puddle. Pop it in the freezer and let it get hard. It will likely come out looking like this:
That’s perfectly fine because you’re going to cut it up into small chunks anyway:
If it’s important to you to have actual chocolate “chips,” this is a really cool chocolate chip mold, or you can use a silicone trivet like this to get evenly-shaped chips. Find the recipe below for exact measurements and detailed instructions.
Homemade Chocolate Chip Recipe for the GAPS Diet
Yield 1 cup chocolate chips
- 1/2 cup raw cacao butter like this (It will come in hard, broken chunks. Fill a 1/2 cup scoop with the hard chunks before melting.)
- 1/4 cup cacao or cocoa powder like this
- 1-2 Tbsp raw honey, to taste (less for more of a semi-sweet chocolate chip recipe) *see notes for keto sweetener option
- 1/2 tsp vanilla extract
- Heat cacao butter over low heat in a small saucepan. Remove from heat when there are just a few small, solid pieces left and whisk until all melted and smooth.
- Add remaining ingredients and whisk to combine.
- Use a stick blender like this to finish combining ingredients and ensure they're well-emulsified.
- Pour into molds like this or onto a flat sheet and place in freezer for 15-20 minutes, until firm.
- If you're pouring onto a sheet, slice into chocolate chunks once firm, like this:
*If you'd like to make these chocolate chips keto-friendly, sub stevia glycerite like this for the honey. The melted chocolate will spread more, so put it in a smaller container to freeze to avoid having too thin chocolate chips. Use 8-12 drops and taste as you go.
I store these in an air-tight bowl in the refrigerator, just to be safe, though I think they'd hold up at room temperature fine.
Be sure to use these chocolate chips in my GAPS-friendly chocolate chip cookies found here!