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| photo from Pure And Simpler Recipes.com |
- 3 Tablespoons cacao butter (or use coconut oil)
- 3 Tablespoons cacao powder (or use cocoa powder)
- 1 to 3 teaspoons* maple syrup (or a few drops stevia)
- Heat up 1 to 2 inches of water in a small sauce pan on the stove top, over medium heat.
- Put the cacao butter (or coconut oil) into a mason jar, and then set the jar gently into the saucepan. This will work like a simple double boiler. (be careful not to get any water into the jar)
- Remove jar from heat when the cacao butter is fully melted. Stir in cacao powder and maple syrup into melted cacao butter. Stir well until you have a nice smooth chocolate sauce.
- Lay the silicone trivet on top of a small cookie sheet or cutting board. Spoon the melted chocolate over the trivet, filling all the holes in the trivet as you go.
- Using the baking sheet or cutting board as a stable base, transfer the trivet (with the base) into the freezer to chill for 20 to 30 minutes.
- Once the chocolate has fully chilled and firmed up. Take the trivet out of the freezer, hold it over a bowl, and push all of the chocolate chips out. It helps to kinda of roll the trivet and gently push out rows of chocolate chips as you go. It should go pretty quick!
- Be sure to store your homemade chocolate chips in the fridge or freezer, especially if make with coconut oil, as it will get soft at room temp.
- You can use the chocolate chips in my paleo/nut free/egg free chocolate chip cookie recipe, or sprinkle them over your favorite dessert.
*you can add more maple syrup to sweeten them if you like, I personally like them as a rich dark chocolate. I don’t recommend honey as a sweetener, as it often separates from homemade chocolates over time.
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