Six Easy Steps To Making Delicious Dark Chocolate Chips – Without Sugar!
So back in my corporate days, I was a lush for refined sugar. Big, fat bran muffins laden with the stuff was a staple in my monogrammed, leather attache case/pantry. The onset of my hip expansion correlated in direct proportion to the onset of tax season which consisted of late nights at the office consuming dozens of Fig Newton’s (also packed into my mobile pantry). I couldn’t figure it out. Not only was I expanding sideways but my face and eyelids were drooping downwards – way more than they should for a 25-year-old. I started to read medical journals at the library, this is pre BMD (being married to a doctor) with New England Journals of Medicine being stockpiled in my bathroom for my research pleasure, and I found study after study that indicated refined sugar sucks nutrients out of your cells and bones, feeds into tumors, and basically reeks havoc with your body’s biochemistry, and all this causes premature aging and disease.
Since I’m a dramatic person by nature, I quit my job immediately. I knew that my mission in life had to become how to feed my sweet tooth without sugar and then help others to do the same. It took many years, mind you, but I did it. One of the first things I figured out, since I love them so much, was how to make my own chocolate chips without refined sugar. The store-bought ones have sugar as the first ingredient which means they’re loaded with more sugar than anything else and the cacao content is usually only 40%. To get the health benefits of chocolate it should have at least 70% cacao content.
So I’d like to share with you my recipe for home made chocolate chips that rival the ones in a package. You can also find many more sugar-free recipes in my upcoming book: Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.
Sweet Debbie’s Dark Chocolate Chips
Makes about 8 ounces of chocolate chips
15 x 13-inch sheet of parchment paper
4 ounces 100 percent cacao unsweetened chocolate bar
2 tablespoons coconut oil
6 tablespoons coconut nectar
¼ cup powdered erythritol
¼ teaspoon stevia powder
⅛ teaspoon fine sea salt
1) Line a 15 x 13-inch cookie sheet with parchment paper.
2) Chop the chocolate into chunks, place them in a medium-size microwave-safe bowl with the coconut oil and microwave 30 seconds at a time until the chocolate melts.
3) Add the coconut nectar, powdered erythritol, stevia and salt and stir to combine. Set this aside to cool slightly.
4) Cut off a small tip of a disposable pastry bag or the corner of a gallon-size ziplock Baggie. Place the bag tip down in a tall drinking glass and fold the top edges of the bag around the perimeter of the glass to hold it up.
5) Fill the bag with the melted chocolate. Take the filled bag out of the glass and twist the top to prevent leakage.
6) Squeeze little chocolate teardrops onto the parchment paper until the bag is empty.
Place the cookie sheet in the freezer until the chips harden, about 1 hour.
Store the chocolate chips in the freezer, in an airtight plastic bag or freezer-safe glass jar, until you’re ready to bake with them.
From my sweet tooth to yours!