Paleo/GAPS Chocolate Chips~ 6 ways: chocolate, carob, peanut butter, butterscotch, berry, chocolate mint

Homemade CHOCOLATE CHIPS 6 Ways: chocolate, carob, peanut butter, butterscotch!!, berry (or fruit), chocolate mint {refined-sugar-free, Paleo/GAPS} #paleo #chocolatechips #paleodessert #gapsdiet #aip #dessert #diy #easy

Paleo/GAPS Chocolate Chips~ 6 ways: chocolate, carob, peanut butter, butterscotch, berry, chocolate mint

Please pay special attention in the following recipes to three different ingredients that sound similar: cocoa butter, coconut cream and coconut butter. These recipes can be doubled.

Course Dessert

Cuisine American

Keyword chocolate chips, keto, low carb, peanut butter

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 236kcal

Author Megan

Cost $5

Equipment

silicon mold

Ingredients

Chocolate Chips, Carob Chips or Mint Chocolate Chips

1/3 cup cocoa powder fair trade, or carob powder (if you're making carob chips)
1/4 cup COCOA butter , melted, then measured, (start with about 4 ounces)
1/8 cup maple syrup or honey for Paleo; low carb liquid sweetener for Keto and Low Carb
1-2 drops peppermint essential oil only for the Mint Chocolate Chip variety
1/4 teaspoon pure vanilla extract optional
1 pinch sea salt

Peanut Butter Chips (or any nut butter)

6 Tablespoons peanut butter creamy
3 Tablespoons COCOA butter melted, then measured (start with about 3 ounces)
1 Tablespoon maple syrup or honey; low carb liquid sweetener for Keto and Low Carb
1/4 teaspoon vanilla extract

Butterscotch Chips (this one's not keto unless you use macadamia nut butter)

1/4 cup cashew butter or similar nut or seed butter, like sunflower or macadamia
1/4 cup maple sugar or coconut sugar may work well too; low carb liquid sweetener for Keto and Low Carb
1/8 cup coconut cream (This chip is softer and melts more easily than the other chip flavors. Replace the coconut cream with coconut butter if you want it to be a harder texture and melt less. We like the flavor and texture best with the coconut cream, though.)
1/8 cup COCOA butter melted, then measured (start with about 3.5 ounces)
1 teaspoon real vanilla extract or Scotch whiskey

Berry Chips

1/3 cup COCOA butter melted, then measured (start with about 5 ounces)
1.2 ounces freeze-dried berries or try other freeze-dried fruit (many bags of freeze-dried fruit come in this size)
1/4 cup coconut butter softened; see link in Recipe Notes for sourcing
1/8 cup maple syrup or honey; low carb liquid sweetener for Keto and Low Carb
1/2 teaspoon pure vanilla extract
pinch sea salt

Instructions

Chocolate Chips, Carob Chips or Mint Chocolate Chips

Melt and measure cocoa butter. Add remaining ingredients to medium size mixing bowl. Add cocoa butter. Stir well with fork for about 1 minute. Pour butter into molds, fanning out evenly with a spatula; or spread on parchment to chop into chunks once chilled. Freeze a minimum of 25 minutes before unmolding.

Peanut Butter Chips

Place all ingredients in small bowl. Stir well to mix. Pour butter into molds, fanning out evenly with a spatula; or spread on parchment to chop into chunks once chilled. Freeze a minimum of 25 minutes before unmolding.

Butterscotch Chips

Place all ingredients in a small saucepan and heat over low, stirring, to dissolve maple sugar. Pour butter into molds, fanning out evenly with a spatula; or spread on parchment to chop into chunks once chilled. Freeze a minimum of 25 minutes before unmolding.

Berry Chips

Working in two batches, powder freeze-dried fruit in automatic coffee/spice grinder. If using raspberries, sift out the seeds. Place all ingredients in a small bowl. Stir well to mix. Pour butter into molds, fanning out evenly with a spatula; or spread on parchment to chop into chunks once chilled. Freeze a minimum of 25 minutes before unmolding.

Notes

This is the coconut butter you can use.

Nutrition