Vegan Chocolate Chips Recipe

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Easily make your own dairy-free and gluten-free vegan chocolate chips in your own kitchen using 100% baking chocolate, coconut oil, and maple syrup.

Chocolate chips in a white bowl with a spoon.
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This recipe was originally posted on November 30, 2014. It was redeveloped and tested on November 17, 2023.

Run out of vegan chocolate chips at home? Whip up a batch of homemade ones with this 3-ingredient vegan chocolate chips recipe!

What You Need for Vegan Chocolate Chips

  • 100% Unsweetened Baking Chocolate: we found the best product to use is Ghirardelli’s Cacao Unsweetened Chocolate. It’s made from high-quality cocoa beans and contains no added sugar or dairy.
  • Coconut Oil: coconut oil helps thin the chocolate bar out ever-so-slightly so you can create your chips!
  • Maple Syrup: we used maple syrup as the sweetener to keep them refined sugar-free, but agave works too.
A bar of chocolate next to a bowl of tea.

Kitchen Tools Needed

In addition to the ingredients for these chocolate chips, you’ll also need:

  • 2 parchment-lined baking sheets
  • Microwave safe bowl or medium pot
  • Spatula
  • Piping bag with a 1/16″-1/8″ tip or gallon-sized bag
A cone of chocolate wrapped in plastic on a concrete surface.

How to Pipe Vegan Chocolate Chips

Storage

We recommend storing your chocolate chips in the freezer. Transfer the hardened chips into a storage bag or container and remove as much air as possible. Store in the freezer for up to 3 months.

A black and white image of chocolate dots on a white background.

Ways to Use Vegan Chocolate Chips

The great thing about these chocolate chips is that you can use them just like normal chocolate chips. Try them in any of the following:

5 from 3 votes

Vegan Chocolate Chips Recipe

With just 3 simple ingredients you can make vegan chocolate chips at home that are both dairy free and gluten free!
Prep: 1 hour
Cook: 2 minutes
Total: 1 hour 2 minutes
Servings: 8
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Ingredients 

Instructions 

  • Line 2 baking sheets with parchment paper. Set aside.
  • Place the chocolate, coconut oil, and maple syrup into a microwave-safe bowl and stir to combine. Cook on high in the microwave for 1-2 minutes, stirring every 20 seconds to be sure the chocolate doesn’t burn. Alternatively, you can combine the ingredients on low on the stovetop.
    A bowl filled with chocolate chips and whipped cream.
  • Use a spatula to transfer the mixture into a piping bag (with a 1/16″-1/8″ tip) or gallon-sized bag. Place the piping bag into the freezer for 5-10 minutes until it cools and becomes a bit more firm.
    A cone of chocolate wrapped in plastic on a concrete surface.
  • If using a gallon-sized bag, trim the end of a gallon bag. Start off by trimming a tiny hole. If the hole is too big, the chocolate chips will be too big. Adjust the opening if needed. Pipe the vegan chocolate chips onto the lined baking sheets.
    A black and white image of chocolate dots on a white background.
  • Transfer baking sheets into the freezer and let harden for about 30 minutes.
  • The chips should easily be removed from the parchment paper. Store in a small, air-tight container in the freezer.

Tips & Notes

  • Yields: 1 heaping cup
  • The maple syrup can be replaced with agave syrup. Start with 2 tablespoons and then determine if the chocolate needs to be sweeter.

Nutrition

Calories: 252 kcal, Carbohydrates: 21 g, Protein: 4 g, Fat: 21 g, Fiber: 7 g, Sugar: 10 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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A person holding a bowl of chocolate chips.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Kelsey @ Snacking Squirrel
November 30, 2014 4:10 pm

because i saw the maple syrup (lies its when i saw the post name) i bookmarked this! going to have to try asap!!! xo

Martha
Martha
November 21, 2015 3:29 am
Reply to  Lee Funke

I saw that the syrup in the recipe was linked to a thick, dark Canadian syrup on Amazon–was that because it is the type of syrup you recommend?

Unlike most people, I like watery, light-colored syrup. Can I use that, or would it give me trouble with this recipe?

Thanks.

Ellie
Ellie
March 12, 2017 1:24 pm
Reply to  Martha

You can reduce the maple syrup over med-low heat to make it thicker.

Millie | Add A Little
November 30, 2014 2:18 pm

These look so simple to make Lee – super delicious though!

GiselleR @ Diary of an ExSloth
November 30, 2014 1:57 pm

Dude. I can’t even.
I bought a blog of unsweetened chocolate instead of semi sweet this week and had no idea what I should do with it. You saved me. Of course, now I have to go out and buy coconut butter but ah wells haha
Also, my mind is BLOWN that tomorrow is DECEMBER. Don’t even know where November went.

Lisa
November 30, 2014 1:02 pm

Why are you so smart?! Haha, I would never think of these things, and you just make my life better with vegan goodness!

Christine @ Gotta Eat Green
November 30, 2014 11:00 am

Brilliant. Who woulda thought to make their own chips? SO clever!! Love how easy and healthy they are too!

caren
November 30, 2014 10:25 am

omg, that’s brilliant! Time consuming, mind you, but way healthier than store bought.

Rebecca @ Strength and Sunshine
November 30, 2014 6:57 am

O man, you post this RIGHT when I finally found the most perfect vegan, gluten-free, soy-free, sugar-free chocolate chips at Whole Foods…..well when they run out…I’ll get my lazy butt in gear and make my own 😉

Susan
Susan
December 24, 2017 3:15 pm
Reply to  Lee Funke

Enjoy Life has soy in it.

Whitney @ To Live & Diet in L.A.
November 30, 2014 6:52 am

This is amazing!! I usually buy vegan chocolate chips but is much rather make my own! Question: think you could use honey or stevia instead?

Alex @ get big, go to work
November 30, 2014 6:52 am

I love everything about this recipe! Coconut butter is the bomb. I often pass over chocolate chips at the store because of all the additives so this recipe is right up my alley. Thanks for this dairy free version!

meredith @ Cookie ChRUNicles
November 30, 2014 5:47 am

This is simply genius! I use Enjoy LIfe too, especially when I am baking Parve for my family (as I did last week for Thanksgiving!). I must try this, it’s easy enough! Thank you

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