Healthy Chocolate Chips
8 ounces of unsweetened chocolate
¼ cup plus 1 TBL of coconut oil
1 ½ tsp vanilla
¼ & 1/8 tsp of stevia ( I use Bolivian stevia this is equal to ½ cup & ¼ cup of sugar sweetness)
3 TBL powdered eyrithritol (I use swerve)
In a microwave proof glass bowl place the 8 ounces of unsweetened chocolate that you have broken into pieces. Add the coconut oil. Heat in the microwave for 1 minute. Carefully stir the melting chocolate. Heat again for 30 seconds at a time, stirring carefully after every 30 seconds until the chocolate is melted. For my microwave this is two 30 seconds. Every microwave is different. If you don’t like to use the microwave you can melt the chocolate and coconut oil in a double boiler.
Add the vanilla, stevia and powdered eyrithritol to the melted chocolate. Taste to adjust the sweetness to your liking.
Cover an 8x8 baking pan with plastic wrap. Carefully pour the warm chocolate into the pan. If your plastic wrap is falling into your chocolate a little oil on your pan will keep it in place. Place the pan level into the freezer for 25 minutes. Place the hardened chocolate on a cutting board, remove the plastic wrap. Cut into small chocolate chunk squares. Store in the freezer.
8 ounces of unsweetened chocolate
¼ cup plus 1 TBL of coconut oil
1 ½ tsp vanilla
¼ & 1/8 tsp of stevia ( I use Bolivian stevia this is equal to ½ cup & ¼ cup of sugar sweetness)
3 TBL powdered eyrithritol (I use swerve)
In a microwave proof glass bowl place the 8 ounces of unsweetened chocolate that you have broken into pieces. Add the coconut oil. Heat in the microwave for 1 minute. Carefully stir the melting chocolate. Heat again for 30 seconds at a time, stirring carefully after every 30 seconds until the chocolate is melted. For my microwave this is two 30 seconds. Every microwave is different. If you don’t like to use the microwave you can melt the chocolate and coconut oil in a double boiler.
Add the vanilla, stevia and powdered eyrithritol to the melted chocolate. Taste to adjust the sweetness to your liking.
Cover an 8x8 baking pan with plastic wrap. Carefully pour the warm chocolate into the pan. If your plastic wrap is falling into your chocolate a little oil on your pan will keep it in place. Place the pan level into the freezer for 25 minutes. Place the hardened chocolate on a cutting board, remove the plastic wrap. Cut into small chocolate chunk squares. Store in the freezer.
