What consistency should the coconut oil be before mixing?

The coconut oil should be soft but not liquid, allowing it to be easily whisked by hand in one direction for about one minute.

Why do I need to chill the chocolate batter before piping?

Chilling the batter for 2-4 minutes helps it thicken slightly, making it easier to pipe into distinct chip shapes without being too runny or solid.

How do I get the classic chocolate chip shape when piping?

Gently squeeze the freezer bag to place a dot onto the chilled baking sheet, then quickly lift the bag to form the pointy top of the chip.

How can I prevent the chocolate batter from warming up while piping?

Try not to warm the bag with your hands; wearing cloth gloves if necessary can help maintain the batter's cool temperature.

How should I store these homemade vegan chocolate chips?

Once the formed chocolate chips are hard, transfer them into a container and store them in the refrigerator to keep them firm.

14.7K Views 7 years ago

Homemade Chocolate Chips
[Vegan]

JG By: Joyce Gan

Author Bio

I'm Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean.... Read More

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A close-up view of small, dark brown homemade vegan chocolate chips, some with a slight point, arranged on a white plate.

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Homemade Chocolate Chips [Vegan]

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Ingredients You Need for Homemade Chocolate Chips [Vegan]

1/2 cup coconut oil, soft but not liquid
1/2 cup unsweetened cocoa powder
1/4 teaspoon pure stevia extract powder, plus more to taste
1/2 teaspoon agave nectar, plus more to taste
1/8 teaspoon sea salt
1 teaspoon vanilla extract

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How to Prepare Homemade Chocolate Chips [Vegan]

Chill metal baking sheets in the refrigerator. Place coconut oil in a large bowl and fast whisk in one direction by hand. About one minute.
Whisk together the rest of ingredients until smooth. Chill the batter for 2-4 minutes until it is starting to get thick, but is not yet solid.
Transfer the chocolate batter into a gallon freezer bag. Push the batter down to the bottom while holding onto the top of the freezer bag. It will form a cone shape like a filled pastry bag. Try not to warm up the bag of chocolate batter with your hands. Wear cloth gloves if necessary and cut a small tip off a bottom corner of the bag.
Gently squeeze the plastic bag and place a dot onto the chilled baking sheet. Then quickly lift the bag to form the pointy part of the chip. Finish all the chocolate batter. I filled two baking sheets with this amount of batter.
Chill the formed chocolate chips until they are hard. Transfer them into a container and store in refrigerator.

Notes

These chips are softer than the store bought ones. They may not hold their shape during baking. They are great for cake decoration, eating with dairy-free yogurt, et al.