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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Capucine
Capucine
February 25, 2015 11:27 am

I made this recipe today, and it did not work – I used 99% Scarffenberger, cocoa butter, and palm sugar. It was totally liquid, had to put it in the freezer for a half hour to thicken. More to the point, they taste really awful – like 99% chocolate, basically. It appears it will take a lot more sugar to get it down to 75% from my hunting on chocolatier websites. Love this idea but will need a different recipe I think.

Mary @ Fit and Fed
January 10, 2015 1:53 pm

Beautiful! Making my own semi-sweet chocolate from unsweetened is a project I’ve had in mind for a long time. Thanks for the nudge with this recipe featuring such cute little homemade chocolate chips!

Umarta
Umarta
December 31, 2014 12:09 am

We dont get any of the ingredients in here…..u think i can melt the choco bar and pipe it wid a piping bag?would it do?

Samantha Clarke
December 16, 2014 6:33 pm

You…are my hero. I am both a vegan and avoiding refined oils and sugars, so this recipe is seriously a dream come true. I was getting very sad without any chocolate.

I just tried these this evening, and they’re setting in the freezer right now. The chocolate didn’t get very melty so I’m a little worried they won’t turn out, but otherwise everything worked fine! I used an old mustard bottle to squeeze them out and it worked pretty well!

And either way I’m pretty sure they’ll be delicious, because I totally licked the pot and OMG!

Samantha Clarke
December 24, 2014 11:28 am
Reply to  Lee Funke

I used coconut butter. It worked great!!

Anna
Anna
December 12, 2014 1:13 am

Just to make sure, when you say coconut butter you mean “butter” not “oil”, right?

Just wanted to make sure because some blogs flip flop the two as the same product or suggesting you could use any one…

BTW, any suggestion on brands??

Thanks!!

Amy @ Amy's Healthy Baking
December 9, 2014 10:11 pm

Ohhhhhh my gosh, Lee… This is DANGEROUS. In the most delicious sort of way. It’s that easy to make my own chocolate chips?? I foresee a big chocoholic party in my kitchen sometime soon! As soon as I bake these 8 dozen cookies for my grandparents… 😉 LOVE these and totally pinned!!

Faith
December 8, 2014 1:51 pm

I was just asking myself yesterday “I wonder how hard it would be to make your own chocolate chips” yes I talk to myself all the time. Lol And today your post came up in my feed on Pinterest. Destiny!!!

Both my son and I are celiac and we use the enjoy life chocolate chips but this time of year when I start all my Christmas baking it gets really expensive. Thank you so much for sharing this Lee. Hope you have a lovely holiday season.

Amanda @ Diary of a Semi-Health Nut
December 5, 2014 2:36 pm

Whaaaaat!? This is unreal! Totally pinning this and making my own chocolate chips! Then eating them straight up for dessert!!

jenna @ just j.faye
December 4, 2014 8:55 pm

OMG, this is magic! I’m so intrigued and must try it out.

Kelsey J
December 3, 2014 5:36 am

I’ve been wanting to tackle making my own chocolate chips for a while now, and you’ve inspired me to get back to it. Thank you for the great tip on using a bottle with a skinny tip – I was going to attempt using a piping bag, but that sounds much easier (and less messy)!