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Raw Chocolate Chips

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Raw-Chocolate-Chips555I have to just giggle and scratch my head whenever I look at the commercially made chocolate chips.  I shop in the health food department at our local grocery store and they have at least 6 different types of chocolate chips on the shelf.

One bag is gluten-free but has dairy, the bag next to it is dairy-free vegan but is soy-based, beside that bag is organic with dairy, and below that bag is fair-trade but contains cane sugar.  Why can’t I find an organic, dairy-free, gluten-free, soy-free, that is made fair-trade… all rolled into one chip?!

Well, now I can… in the midst of my very own kitchen and you too can make your own chocolate chips! Yes you!  With the simple task of making your own chocolate, the cost of a piping bag and a tiny tip… you my friend can spend countless minutes creating your own nuggets of chocolate bliss!

But wait there is more!! Not only can you make them…you can EAT them!! Oh but wait, there is even more…for free I will throw in antioxidant flavonoids, magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese!  Yes, you too can enjoy these wonderful  health benefits for free!  Respond today and all this can be yours!

Ok, I am being fairly silly here.  It’s all about enjoying life and really… look at this photo… don’t they just make you smile?

Piping your own chocolate chips is indeed a labor of love, but well worth it if you ask me.  In reality, it really doesn’t take long once you start.  My suggestion is to make a party out of it.  Call over some friends, have some snacks, drinks, music… set each person up with a tray, piping equipment and some raw chocolate.  Pipe, giggle, share stories and have fun with it.   If you have kids… rope them in… create memories.  I have a feeling they will enjoy the process too.  They may grow bored after the first 10 but then that 10 less that you have to do. hehe

Where there is a will, there is a way.

No patience for making chocolate chips or perhaps time is just an issues. No problem.  Just pour the mixture into an 8×8 baking pan, and place in fridge or freezer until solid. Once done, flip the chocolate slab out onto a cutting board and chop  to the desired size.



Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.

  1. Line a cookie sheet with parchment paper or use your dehydrator tray that is lined with the non-stick teflex sheet.
    • You will be piping your chocolate chips onto this. So whatever you use, make sure that it will fit into your freezer.
  2. Prepare the piping bag and tip.
    • I used a disposable piping bag, snipping the pointed end so I can insert a tip.  The size of the tip will determine the size of your chips.
    • Place a piece of tape over the tip. This will prevent the chocolate from oozing out while filling the bag.
    • Slide the piping bag inside of a tall jar, folding the bag open over the rim of the jar.  Poke your fingers into the bag, making space for the chocolate that you will be pouring into it.
  3. Melt that raw cacao butter.  Click (here) to read how.
  4. In the meantime, sift the cacao and mesquite powder together.
    • It is important to work all the lumps out before adding the cacao butter.
    • Unsifted powder will result in a lumpy / grainy chocolate.
  5. Once the cacao is melted completely, drizzle the cacao butter and agave into the bowl with the powder until thoroughly combined.
  6. The chocolate will be liquidity.  Keep whisking until it JUST starts to thicken.
  7. Now pour the chocolate into the piping bag.
    • Work out any air bubbles, twist closed and get ready to pipe!
  8. To make the chocolate chips hold the tip straight down onto the non-stick sheet, squeeze a little bit out, pressing down and then pulling up, taking the pressure off of the bag.
    • Make sure you have allotted enough uninterrupted time to make all the chips at once so your chocolate doesn’t get too thick in the piping bag.
  9. Once you are all finished, place your tray in the freezer for at least 10 minutes.
  10. Once frozen, scrap them off into a container that has an air-tight lid and store in the freezer or fridge until you are ready to use them!

This is why it is important to sift the cacao and mesquite powder.

If these made their way into the bowl, the chocolate would be grainy.


Prepare the piping bag, put a piece of tape over the tip so the

chocolate doesn’t ooze out as you pour the chocolate in the bag.


Slide the bag into the jar and fold the edges over the jar.


With the supplies ready, now it’s time to keep an eye on the

chocolate.  I am not sure if you can see it but this is still too thin

to use.  Keep whisking it till it starts to thicken.


Can you see how it looks thicker?  Now is the time to get it

into the piping bag. If it gets too thick it won’t pipe so take note

that this is the “sweet post” and you can start piping!


Pour it into the bag, burp as air bubbles from the bag and have at it.


Hold the bag and tip straight up and down.  With very gently

pressure, squeeze as you pull up.


Remember when I said “gentle” …. lol


Once you start, you really can’t stop.  You don’t want to risk

the chocolate from cooling to much and make it hard to pipe.


Place in the freezer for 10 minutes, transfer to a jar and store in

the fridge or freezer until you are ready to use. Enjoy!


Oops, almost forgot, here a picture of chocolate “chips” were I

just poured the chocolate into a plate, froze it, and chopped it up.


Options: Add chocolate chips to your cookies such as in Chocolate Chip Cookies, Almond Hooters, Chocolate Chip Mint Ice Cream, and many other recipes!  They make a great late night snack while everyone else is sleeping.  Quietly tiptoe to the freezer, crack the door open slightly so you don’t allow to much of the light to spill out, grab the container of chocolate chips and nibble away.  Unlike M & Ms these will melt in your hand so make sure to lick your fingers clean to hide all the evidence. :)

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25 thoughts on “Raw Chocolate Chips

  1. lili says:

    I don’t have mesquite powder. Can I make the chips without it?

  2. tanya lyness says:

    i was wondering if there would be a huge difference or even if the taste would be way off base if i tried making the choc chips using coconut oil?

    • amie-sue says:

      Well, they won’t be as rich in deep chocolate flavor and not to sure that they stay as firm as the cacao butter….worth a try though. IF they didn’t work out just right, you can always throw them in a granola mixture, a cookie dough, in a chia pudding…all sorts of things, so they won’t go to waste!

  3. Kerri says:

    So, what’s your opinion about Agave? I have been staying away from recipes that call for it, due to some things I have read. Do you have a specific brand of Agave that you use and do you have brands that you stay away from? Thanks!

    • amie-sue says:

      Hello Kerri,

      Ah yes agave… this is an ingredient that comes up in question by many. I don’t have any strong opinions to stand on regarding to be honest. I have done tons of research and reading and you can find resources that say it’s good for you and bad for you. It gets confusing. So, I go to my standard way of approaching these matters. I ask myself, “How do I feel about using this product? Does it agree with my body? Do I feel any ill effects?” I then source out the best product that I can find. What are they processing standards? Are they organic? Raw? Fair-trade? Sustainable? etc. They don’t have to be all of these but I look at their core. Then finally, my final approach is… use it in moderation. I may have many recipes that use agave but that doesn’t mean that I eat them or agave everyday. Moderation is the key. There are so many other products that you can use to sub out agave so if you have issues with it, change it out. Each sweetener will lend different flavors so keep that in mind. I do have a post written up about that if interested.

      I do however have a favorite brand of agave that I have been using for some time now. It’s called Xagave. I order it through Amazon. http://astore.amazon.com/nouraw-20/detail/B002W09PX4. I haven’t found it in stores yet though I heard Sams Wholesale Club was carrying it but I am sure that differs from store to store.

      I hope this helps. If you have more questions… you know how to find me. :) amie sue

  4. Pilar says:

    Hi Amie, i am having a hard time finding the mesquite powder. I just saw mesquite flour by Shillow Farms but I’m not sure that’s the one or not. It doesnt say its raw… Should inkeep searching or this one would do? Thanks as usual! Have a great day :-)

    • amie-sue says:

      Hello Pilar… good to hear from you, it has been a while. :)

      I looked up the mesquite flour by Shillow Farms. It is organic and gluten-free but not raw. They heat the pods at about 130F for 4 hours to remove the water so the high sugar content pods can be ground to a fine flour. If you can’t find the raw version locally and don’t want to order the raw kind, then this is the next bet. If you are aiming to be 100% raw then you will have to decide for yourself as to what your priorities are. I tend to order mine through Amazon http://astore.amazon.com/nouraw-20/detail/B001NHCGSS

      Good luck and have a great day. amie sue

  5. Pilar says:

    Dear Amie-Sue,
    Thank you so much for your response and your research, you are amazing! I finally found raw mesquite powder locally so I’m very happy! Although now I see that I need a pipping bag :D
    I’ll keep you posted when I finally make them.
    And I have been checking this site all the time, but just for the same recipes… I would say is still my main raw encyclopaedia, and your attention is really unique.
    I’ll write back soon!

  6. Pilar says:

    Oh, thanks for the suggestion. However, do I still need something for the tip?

  7. Pilar says:

    Great, then I’m all set for my first attempt! I really appreciate your answers, how lucky we are with you! :-)

  8. Pilar says:

    Hello Amie-Sue,

    I finally tried this!

    The thing is 99% of the times I take a recipe, there’s this sweet little evil force that keeps me from sticking to it! Of course, always hoping that it is going to turn out as I like. But unfortunately, I most of the times regret not having been a good girl and done what it was written!
    So in this case, I thought that if I added more agave and a pinch of vanilla, chances were the chocolate chips would make my taste buds happier. And they did get really happy, but once the chocolate chips cookies were in the dehydrator, a good part of the chips melted away and leaked down to the dehydrator floor (thanks god there was nothing underneath ;-)
    Still, there’s still chocolate chips in the cookies and they taste good! But next time I won’t risk again…

    • amie-sue says:

      lol You sound a bit like me Pilar. I am sorry that you ended up with a mess! You sure made me giggle though. The trials and errors of the kitchen…aah the stories. Better luck next time..blessings, amie sue

  9. Yuna says:

    You can also use a dehydrator to melt the cacao butter.

    I like to dehydrate at 95 degrees- close to human body temperature. That’s the temperature the food gets digested in my body, anyway, I think.

    @ Pilar: Too much agave can make chocolate soft so you have to be careful, I think.

    Another great recipe, Amie-Sue! :)

  10. Gay says:

    So excited to stumble upon your site! I have been looking for proportions to make a chocolate that will set up using a liquid sweetener (our family is doing GAPS) and cocoa butter. I have done chocolate work for several years but it has always been with purchased couverture so the liquid sweetener has had me frustrated. It looks like this will work perfectly. I was curious about your photo with the piping bag. I noticed you are not using a coupler. Is there a particular reason why? Is it easier or easier for clean up? Thanks!

    • amie-sue says:

      Hello Gay… I am so happy to have you here! I hope that you find some inspiration through out the site that fits into the GAPS diet for you and your family. :) As far as to why I didn’t have a coupler on my bag… no reason, I was traveling a lot at that time and probably didn’t have one atm. I was making due with what I had. I hope that you have a wonderful weekend. Blessings, amie sue

  11. Maureen says:

    Hi Amie Sue!

    Is there an automatic chocolate chip maker that you know of? I made raw chocolate chips once, and although they were great and fun to eat, it killed my arms, hands and back (just kvetching). I swore I’d never make them again, but I really would love to if I could find something to help automate the process….hello, Nestle’s! Hmmmmm…maybe hire some kids? Any suggestions?


    • amie-sue says:

      Oh my Maureen… I wish that there was. If there is one out there, I am not aware of it… not on a personal kitchen level anyway. :) I’d say to gather up some girlfriends and make a party of it. Have some light snacks, cold drinks or warm (if cold outside), turn on some music and have everyone armed with a dehydrator tray (lined with teflex) and a piping bag of chocolate. If I lived near you, I would come help! :) Have a great week my friend, amie sue

      • Maureen says:

        You’re BRILLIANT!!! That’s exactly what I’ll do! Inviting friends to make a party of it will certainly make it go faster! Thank you for that suggestion!!

  12. amie-sue says:

    Hi Emi,

    I order my cacao butter on-line. http://nouveauraw.com/ingredients/chocolate-products/sunfood-golden-cacao-butter-organic-1-lb/. You would need to research the cocoa that you are referring to. Many people intermix those terms. Do you have a brand name? Is it raw? amie sue

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