As you know, I’m always on the search (prowl) for good food that’s sugar free and Candida safe. I keep finding all these yummy recipes that call for dairy free chocolate chips. Which you know is great, since I can’t have much dairy, but they’re all loaded with sugar. It’s been pretty frustrating. But not anymore!
I discovered Whole New Mom (that there is a link to her blog) and am loving her stuff. She’s so practical and has come up with some awesome ‘do it yourself’ recipes. And she’s inspired me to covet her Vitamix blender. I know, I shouldn’t covet. But I feel drawn to the darn thing. I need to have it, right along with a Traegar BBQ and a Cusinart Ice Cream Maker. Is that asking too much? “Well yes, it is,” my budget reminds me. Phooey. Rotten budgets.
Anyway, this is the easiest recipe on the planet. Yeah, I do tend to exaggerate at times. Sorry.
I’m not sure what is the right blog etiquette when using someone else’s recipe, so Whole New Mom forgive me if I’m doing this wrong, but I must share your recipe of wonder and beauty.
Sugar Free Chocolate Chips
1 Cup Unrefined Coconut Oil (you can use refined, but I enjoy the coconutty undertones in my chips)
1 Cup Unsweetened Cocoa Powder (it’s in the baking section of the grocery store)
2 tsp Vanilla (or Frontier’s Vanilla Flavoring if Anti-Candida Dieting)
3 Tbsp of Sweetener (I used a Xylitol and then added stevia to taste)
I melted the coconut oil in my glass Pyrex measuring cup, then added the rest of the ingredients and mixed. Whole New Mom suggests if using a stove top, to remove the melted oil pot from the burner before adding the other ingredients.
Now pour your concoction into an 8×8 pan. Now, don’t get too fussy about this. Any old casserole dish will work. Just remember the bigger the pan, the thinner the chips.
My Xylitol didn’t completely combine (dissolve and mix) into the chocolate, so you can actually see the crystals in this picture. I’m not sure of the remedy for this ‘problem’ except maybe to stir longer. I think next time I will add the sweeteners to the melted oil first before adding the cocoa powder.
Now, stick your casserole pan into the refrigerator or freezer until it hardens. Once hardened, cut into chunks and store in a container in the refrigerator. You don’t want to leave these chips of chocolatiness out, they will melt in a warmish house. Coconut oil melts at 76 degrees Fahrenheit. So, sorry if you were thinking you could make some chocolate chip cookies with these. Won’t work. Real food doesn’t always cooperate with our dreams. I know.
But you can use these chips in your trail mix. Oooo. It’s so good with some Crispy Nuts.
And you can’t forget your Chocolate Coconut Milk Ice Cream. This batch has chopped Crispy Almonds and Sugar Free Chocolate Chips mixed into it. Mmm. O, friends. It is so delicious. I had some for breakfast again today. It was like having my very own blizzard at Dairy Queen. And just FYI, if you use the Cuisinart Frozen Yogurt/Ice Cream/Sorbet Maker, definitely make sure that bowl is frozen solid. This batch of ice cream had the consistency of soft serve instead of like a milkshake in the batch before.
If you make these chips, let me know what you used them in. I’d love to hear back from you.