We long ago gave up chocolate chips because of the dairy in them. Then we gave up the dairy-free chocolate chips because of the sugar in them. Until recently, we were buying and eating grain-sweetened chocolate chips. Then I realized that even those don’t work for us, because the grain sweetening comes from barley malt, a gluten grain.This is my attempt to make our own chocolate chunks, for baking and for eating as is. They’re not too sweet. If you want them sweeter, increase the amount of xylitol; you may also need to add a bit more milk, if the result needs more moisture.
Related Recipe: Agave Sweetened Chocolate Chunks — DF, GF
Homemade Chocolate Chunks — Sugar-Free, DF, GF
- 1/3 cup plus 1 teaspoon coconut oil
1/3 cup xylitol
1 teaspoon vanilla extract
1 tablespoon almond milk
1 cup good quality cocoa powder, sifted
Grease a mold — such as a mini loaf pan, a loaf pan, or a square baking pan — with coconut oil.
Melt coconut oil in a saucepan over low heat. Add xylitol, milk and vanilla. Stirring constantly, let xylitol dissolve. Remove from heat.
Stir in cocoa powder until smooth. Transfer to mold. Press down, using clean fingers or the back of a spoon. Smooth top.
Let cool in either refrigerator or freezer.
Cut into chunks or shave. Use in cookies, ice cream, brownies, cakes, etc. Or eat as is!
© Copyright 2008 by Wardeh Harmon
Wardeh,
I am excited to tell you I have come up with a gluten-free bread recipe. I wanted to send it directly to you, but since I am not good at the computer, I decided to put it on my blog. (www.tiffanystable.blogspot.com)
I hope you and your family like it. The texture is pretty good, which is what I thought would be the hardest part. I did put eggs in my recipes, but I think you have a substitute for that, don’t you?
I don’t know how the bread will be tomorrow, but I can let you know if you want me to.
love,
Tiffany
Tiffany, I’m so excited to try it! Thanks!
Wardeh, Honey you never cease to amze me, with your creativity and your wonderful spirit..you have the best problem solving skills of anyone I have ever known! Go for it you need to write a book..warm and loving hugs
Wardeh,
The bread may be a bit too crumbly, and to me it tastes too much like corn, because of the masa harina.
love,
tiffany
Thanks, Tiffany. I haven’t been able to look at your recipe yet, but hopefully tomorrow I’ll give it a go myself. I don’t mind a corn taste.
Wow, how creative!! I would love to see a picture of them (hint, hint)!
Hi, Laine. Okay, I’m going to make some more today and I’ll take a pic!
Sounds yummy.
Shirley Buxton
http://www.shirleybuxton.wordpress.com
This is one of the very few recipes that you have that I can actually make for my daughter. She is allergic to so many things.
Could I substitute home made rice milk for the almond milk, as she is allergic to almond? or even coconut milk?
What is xylitol?
Great! You can sub any milk you’d like. The xylitol is a natural sweetener (a bit processed, unfortunately) that is no calorie and not artificial. I hope your daughter likes them!
Wardeh, those turned out amazing!!! I will have to try making them also. Thank you so much for sharing the photo!
Also, I wanted to let you know that the new format of your blog looks fantastic! It’s really well-laid out and I really enjoy that shade of green.
Thanks, Laine! I hope you do try the chocolate and that you like it. I’m glad you like the new theme. I was wondering if I’d get a good response to it. It isn’t just what I wanted because I’m limited to the themes here, but it is pretty close — and I was ready for a change! I like the soft shades of green, too.
Hello! Do these hold up in a cookie? I mean, will the chunk keep its shape and not turn into a chocolate smudge?
(I am on the edge of my seat!!)
Thank you!
Yes, because of the boiling of the oil and agave, they actually turn out a little chewy and they stick together well. Hope you like them!
I have been cleaning up our diet in a big way, no allergies though. I mentioned to my dh that the cho. chips w/o refined ingredients were just out of our reach price-wise. He asked why I didn’t make my own, like everything else. I laughed. You have inspired me. I assume I could use dairy milk and another sugar (rapadura or coconut sugar maybe). Need to learn about xylitol.
Allison – yes! Milk and sugars are easy to change! If liquid, use the linked agave recipe. If powdered, use this recipe. Since these recipes, I’ve learned alot and I wouldn’t recommend using agave (linked recipe) or xylitol anymore. Agave has more fructose than high-fructose corn syrup and xylitol is processed from corn.