After talking about the Enjoy Life Dairy, Soy, and Gluten Free Chocolate Chips on sale at Amazon the other day…I decided to make a batch of my own Homemade SF, DF, GF Chocolate Chips to have on hand while I wait for the others to come in the mail.
I made these chips with coconut oil this time. (You can use butter instead, but coconut oil is a great option if you can’t have dairy. Read more about coconut oil here.)
Can I just say…these chunks of chocolate taste incredible sprinkled into a bowl full of peanuts. Or all by themselves if you need a quick chocolate fix. Or mixed into these easy and healthier Fudge Brownies. Or in these Chocolate Chocolate Chip Muffins. Or with a glass of milk.
Or on a Friday afternoon at 2:47 just because.
These homemade chocolate chips make yummy Chocolate Chip Cookies too…but they don’t hold together when baked as well as commercial chocolate chips. They’re just too “pure” I guess, and tend to melt into the cookie. This isn’t a problem with taste…but can be a problem with appearance.
Just send the ugly cookies to my house. They’ll get eaten. :)
I made your chocolate syrup the other day and we love it! Now I have no excuses not to try this recipe! Do you have any links as to why soy lethicin is bad for you?
gorgeous pic by the way ;)
Here is a link to a good article about why soy isn’t good for us: http://www.skrewtips.com/2008/02/08/oh-soy-bad-how-we-are-mislead-about-the-benefits-of-soy/
I haven’t written about it on my blog YET, but it’s on my list! :)
I’ve made these a few times before, but mine never harden enough to break into pieces. It isn’t like we’ve let it go to waste or anything–we either melt into into milk for chocolate milk or just eat a spoonful every once in a while.
Any advice on what I’m doing wrong that they aren’t setting?
I’m not sure what you’re using to make these, but I’ve noticed that when I make these chocolate chips with butter, they don’t set up as well. They’re TASTY, but softer. Coconut oil works better for me if I want them to break apart into nice pieces.
I have made them with both butter and coconut oil and had the same results both times.
Well shucks…I don’t know then. I’m glad that it at least TASTED good!!
I am going to try this today. Soy free chips don’t fit into my budget right now, but these do. They will be perfect to put in my homemade granola bars since I like the choc. melted in them!
what is nondairy cocoa butter in the Enjoy Life chips?
The chocolate we’re all used to eating contains: cocoa solids, cocoa butter or other fat, and sugar. My understanding is that “milk chocolate” is all of those above ingredients with milk powder added. These chocolate chips are all of those ingredients WITHOUT milk powder added. I think. I am not necessarily a chocolate expert, except when it comes to EATING it. :)
I’ve made these WAAAY too many times. We love them! They have only made it into a recipe once :) I usually make them with butter, because they taste so good that way. I put mine on the freezer to harden up. Thanks for all of the great, wholesome recipes, Laura! I’ve been making my own homemade cream of chicken soup. Way better for you than the cans and there are a lot of recipes that use it. Have you done a post on that yet? I might of missed it. Thanks!
I should have read all the comments first, would you mind sharing where you found the soup recipe?
I’ve not shared a cream of anything soup yet, though readers have asked. I usually just substitute cream and chicken broth in a recipe that calls for cream of chicken soup. BUT, I’d love to come up with recipes to share for people to use. Feel free to share your recipe here or email it to me! Thank you!
I just make a quick pan gravy when a recipe calls for cream of chicken soup. Sometimes I add milk, sometimes I don’t.
I got the recipe from tammysrecipes.com under Homemade Condensed Cream
of Chicken Soup. I printed this over a year ago and I think the original
article is from August 2006. It works great; I do add extra salt.
Enjoy, Jessica
Kate at Cooking During Stolen Moments just posted hers at the beginning of February.
http://stolenmomentscooking.com/homemade-gravy-sauces-and-cream-of/
Laura, here is my recipe for Awesomesauce! It is delicious, simple to make, and works great in casseroles, etc.
http://supermomshealthandwellness.blogspot.com/2011/06/awesomesauce.html
Had chocolate chips on my list, I’m going to make these instead. I made the choc. syrup for the kids and they loved it! Now more store bought.
Do you have a recipe for a sub for cream of chicken soup? I thought I saw one here or another site but haven’t been able to find it on either. I have a recipe that calls for it, but don’t want to buy the can stuff.
Thanks!!
I usually just substitute cream and chicken broth in a recipe that calls for cream of chicken. Cream of anything soups are on my “list” of recipes to come up with and share eventually here. :)
it’s on my to-do list. I know it will be a dangerous kitchen skill so I’m hesitant. thanks!
Just had to add that these are the best chocolate chips *ever* added to homemade ice cream. Something about the way the coconut oil sets up in the freezer is sooo good!
In selecting coconut oil, what to you purchase for your baking? Expeller expressed or cold press? They both seem great, I love the smell of coconut oil as our family lotion. I’m not keen on the taste, expeller expressed doesn’t seem to come reccommended for baking. Perhaps I’ve haven’t read the correct information. Can you give your thoughts, and the choices you have made for cooking, baking etc….
Thank You
Here’s my recent coconut oil information post: https://www.heavenlyhomemakers.com/coconut-oil-why-it-is-good-for-you-and-where-to-buy-it
I bake with the virgin (unrefined) coconut oil but we like the coconut taste in our baked goods. If you don’t, it’s fine to use unrefined coconut oil (expeller pressed). I’ve done it before with no problems!
I use only expeller pressed because I don’t like coconut (therefore don’t want a coconut taste. It works great in all my baking!
I wonder if putting the homemade chocolate chocolate chunks made with butter in the freezer before baking would enable them to keep their shape more? I’ll just have to try it, as soon as I get the little ones into bed and can make another mess in the kitchen uninterrupted.
Dear Laura, these chocolate chips look heavenly! I really enjoy your blog – many of your recipes have become regulars at our house. I’m wondering what kind of cocoa you use in your baking, natural or dutch? Thanks!
I just use natural, organic cocoa that I order from Azure Standard.
I could not get the sugar to blend. You could taste the crunch of the sugar when they cooled. I am not sure what I did wrong. I did use regular sugar maybe that was the problem?
Try using a hand mixer and see if that helps. :)
Thanks! I have thyroid disease so am trying to avoid soy at all costs since it is messing with my blood levels…and I really miss candy bars…but ALL commercially made candy bars seem to have soy. Will definitely try this recipe.