Easily make dairy-free, gluten-free vegan chocolate chips at home using just three wholesome ingredients: unsweetened baking chocolate, coconut oil, and maple syrup. These tiny chips are perfect for baking, snacking, or stirring into oats and smoothies when you’re out of store-bought vegan chips.
Originally posted November 30, 2014. Redeveloped and tested November 17, 2023.
If you’ve run out of vegan chocolate chips, this simple 3-ingredient method lets you whip up a fresh batch in your kitchen. The result is a small yield of rich, firm chips that hold up well in recipes and are free from dairy and gluten.
What You Need for Vegan Chocolate Chips
- 100% Unsweetened Baking Chocolate: Choose a high-quality unsweetened baking chocolate bar and chop it finely. This is your chocolate base and provides true cocoa flavor without added dairy or sugar.
- Coconut Oil: A small amount of coconut oil thins the melted chocolate slightly, making it easier to pipe into chip shapes and helping the chips harden with a glossy finish.
- Maple Syrup: Maple syrup sweetens the chips naturally while keeping them refined-sugar-free. You can substitute agave if preferred, adjusting sweetness to taste.
Kitchen Tools Needed
Besides the ingredients, gather these basic tools for smooth preparation:
- 2 baking sheets lined with parchment paper
- Microwave-safe bowl or a small saucepan for melting
- Spatula for stirring and scraping
- Piping bag with a small round tip (1/16″–1/8″) or a sturdy gallon-sized plastic bag
How to Pipe Vegan Chocolate Chips
To create chip shapes, transfer the slightly cooled melted chocolate into a piping bag fitted with a small round tip, or use a gallon bag with a tiny corner trimmed. Apply steady, gentle pressure and pipe small dots onto parchment paper. Keep the dots small for a classic chip size—start with tiny openings and increase only if needed.
Storage
Store the hardened chips in the freezer for best texture and longevity. Transfer them into an airtight container or resealable bag, press out excess air, and freeze for up to 3 months. Freeze storage also prevents melting and helps the chips retain firmness when added to recipes.
Ways to Use Vegan Chocolate Chips
These homemade chips work anywhere you would use conventional chocolate chips. Try them in:
- Energy bites such as mint or protein balls
- Overnight oats or chia puddings for a chocolatey touch
- Peanut butter cups, cookie dough, or crunchy rice treats
- Baked goods like cookies, muffins, and brownies
Vegan Chocolate Chips Recipe
With just three simple ingredients, you can make vegan chocolate chips at home that are both dairy-free and gluten-free. Yield is approximately one heaping cup of chips—perfect for small-batch baking.
By: Lee Funke
Prep: 1 hr · Cook: 2 mins · Total: 1 hr 2 mins · Servings: 8
Ingredients
- 4 oz. 100% unsweetened baking chocolate, finely chopped
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup (or agave to taste)
Instructions
- Line two baking sheets with parchment paper and set aside.
- Combine the chopped baking chocolate, coconut oil, and maple syrup in a microwave-safe bowl. Microwave on high for short bursts (about 1–2 minutes total), stirring every 20 seconds until fully melted and smooth. Alternatively, melt the mixture over low heat on the stovetop, stirring constantly to avoid burning.
- Use a spatula to transfer the melted chocolate to a piping bag fitted with a 1/16″–1/8″ round tip, or into a sturdy gallon-sized plastic bag. Remove excess air and seal.
- Place the filled bag in the freezer for 5–10 minutes to slightly firm up the chocolate. This helps the chips hold their shape when piped.
- If using a gallon bag, trim a very small hole in one corner—start tiny and widen only if needed. Pipe small dots of chocolate onto the prepared parchment paper, spacing them slightly apart.
- Transfer the baking sheets to the freezer and allow the chips to harden for about 30 minutes.
- Once firm, peel the chips from the parchment paper. Store in an airtight container in the freezer until ready to use.
Tips & Notes
- Yield: approximately 1 heaping cup of chocolate chips.
- To adjust sweetness, start with 2 tablespoons of maple or agave and taste the melted mixture before piping; add more if you prefer a sweeter chip.
- For a firmer snap, refrigerate briefly before freezing, or use slightly less coconut oil.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
- Calories: 252 kcal
- Carbohydrates: 21 g
- Protein: 4 g
- Fat: 21 g
- Fiber: 7 g
- Sugar: 10 g
