I got this idea when experimenting with my chocolate sauce recipes. I love chocolate. In fact, I am a chocoholic. I just can’t resist raw, guilt free chocolate. I wanted to make homemade, raw chocolate chips that will go along perfectly with my tofu dates pudding, ice cream, cookies, and much more! I was eager to try experiment to make raw chocolate chips, so I had to make them ASAP. Since this was my first time making homemade raw chocolate chips, I figured i’ll just make a this first batch simple and small.
By the looks of it, I will definitely be making another batch of these raw babies, but a larger batch next time. These are good to store in your freezer as a staple whenever you want to snack or add them into recipes.
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| Raw Vegan Chocolate Chip Recipe By: Lauren Amerson, the Shakti Goddess. |
I basically used sauce 3 (without adding nut milk)and dropped them into rounds on aluminum foil. You can use any of your favorite, raw vegan chocolate sauce recipes. This is really fun, quick and easy to make. You’ll need some patience because this needs to harden in the freezer for about 3 hours or longer. You can make these with your loved one or your special someone on Valentine’s Day. But you really don’t have to wait on Valentine’s Day to make these. Also, not to mention – these are guilt free, too!
Guilt Free Raw Healthy Chocolate Chips:
Guilt Free Raw Healthy Chocolate Chips:
INGREDIENTS:
Makes a small batch of about 23 chips
1 tbsp raw cacao
1 tsp extra virgin coconut oil, melted to liquid (the coconut oil helps to firm the chips up)
4 tablespoons raw coconut nectar (more or less)
DIRECTIONS:
In a small saucepan, melt the coconut oil. In a separate bowl or glass cup, add the cacao. Mix in the melted coconut oil and add the coconut nectar. Using a butter knife or a whisk, stir rapidly the mixture until a thick, smooth sauce. Now take a tray, plate, bowl (whatever you want to use to form your chips on) and cut a decent sized aluminium foil. Spread either liquid or 1 tsp solid coconut oil. Spread the coconut oil at the bottom of the aluminum foil to prevent the chocolate chips from sticking to the foil. Using a butter knife, spoon, pastry bag or (a Ziploc bag with a whole at the bottom), and pour the mixture in the bag. Or drop small-tiny spoonfuls of the chocolate sauce onto the aluminum foil. Place the chocolate chips in the freezer for 3 hours or longer until the chips are really firm. My chocolate chips were in the freezer for 5 hours and they were firm but soft. If you have patience, you can let them firm up longer overnight.
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