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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Thalia @ butter and brioche
December 3, 2014 3:17 am

Why have I never thought to make my own chocolate chips before? This is a BRILLIANT idea.. its an added bonus that the recipe is vegan too!

Arman @ thebigmansworld
December 1, 2014 5:42 pm

You are actually the best. I need to change my blog post now to say I’VE FOUND A SOLUTION!!!!

Olena@iFOODreal
December 1, 2014 2:13 pm

Wow, I must say that is an awesome idea! Good job!

Amina | PAPER/PLATES
December 1, 2014 8:29 am

Adorable! I’m not vegan but I’m tempted to try these for a weekend project.

Melanie | Melanie Makes
December 1, 2014 8:12 am

How awesome is this?! What a great tutorial!

Miss Polkadot
December 1, 2014 12:56 am

Maple-sweetened chocolate chips? Yessss please.
Now how do I say it without making you think Germany was the most horrific place ever to live…? We can’t get unsweetened chocolate. Lindt 99% is really delicious, though, and actually available even in this deserted part of the country I live. But truly unsweetened would be perrrrrrfect here.

Miss Polkadot
December 2, 2014 12:58 am
Reply to  Lee Funke

Don’t hate me for saying it but with the 5.50 $/3.5 oz price tag I don’t ever use the 99% in any recipes 🙁 . I need a sugar, errr … chocolate daddy to pay my groceries 😉 #seriouslygermany??!

Brittany @ Delights and Delectables
November 30, 2014 9:36 pm

Love this! I have such a hard time finding affordable GF and Vegan choc chips! Love it girl!

Katie @ 24 Carrot Life
November 30, 2014 9:26 pm

The only question I have is- why didn’t I think of this!? So genius and I definitely have to give it a try.

Les @ The Balanced Berry
November 30, 2014 7:05 pm

This. Is. AWESOME. I will definitely be making these for my upcoming Holiday baking 🙂 Thanks for sharing Lee!

Les @ The Balanced Berry
December 1, 2014 10:39 pm
Reply to  Lee Funke

YES. Totally doing it.

Torry @ A World Without Wheat
November 30, 2014 7:02 pm

this looks awesome and so simple to make! I am going to have to try it!