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Paleo Chocolate Chips

Posted on Mar 31, 2014 | 1 comment

Paleo Chocolate Chips

Paleo Chocolate Chips

I decided to develop my own recipe for Paleo Chocolate Chips because I was unable to find any store brands without types of sugar that caused me over the top consumption, brain fog and fatigue. As you know, chocolate chip cookies are a national favorite, beloved by so many of us who ate them growing up.


These days, we are more aware of the poor health consequences of too much refined sugar and processed gluten grains. This means we are always on the lookout for healthier paleo foods. At the same time, we are not willing to forever deprive ourselves of some of the yummy desserts and treats we have loved since our childhood years.  Without too many changes, we can still enjoy many of our favorites like these Paleo Chocolate Chips.


Besides mixing into cookie and brownie batter, these scrumptious little morsels are perfect for any dessert recipe which calls for chocolate chips as a key ingredient.


This easy recipe for Paleo Chocolate Chips can be made well ahead of time and stored for months in the freezer. You can measure them out frozen and add them straight into any recipe. There is no need to defrost them first. They are also yummy as a chocolate treat, just plain, all on their own. Pop a handful of them, right into your mouth from the freezer, when you cruise through the kitchen for a little “something”.




click pix to enlarge

Paleo Chocolate Chips


  • 1 cup cocoa butter, chopped/shaved finely
  • 1/3 cup cacao or carob powder (more if you enjoy a stronger more bitter-chocolate taste)
  • 1/3 cup of organic maple syrup, or honey, or 25 drops SweetLeaf Liquid Stevia Sweet Drops (1)
  • ½ tsp. vanilla extract 




(Payton’s Paleo 30 Day Challenge friendly if made with stevia.)

1) In a heavy sauce pan, over low-heat, melt the cocoa butter, vanilla and your choice of sweetener.

2) Add the cocoa powder and stir until there are no lumps. (Don’t over cook the chocolate or it will have a grainy texture. Using a double-boiler is best. A glass bowl or one small pot floating in the boiling water of another larger pot works well as a rigged up double-boiler.)


Shaved cocoa butter

3) Pour the melted chocolate mix into an ungreased 8 x 8″ glass pan. Refrigerate until very solid.

4) Loosen the solid block of chocolate by running a knife along the edges to help pry it out of the pan. Now, chop up the chips into whatever size you like best. Freeze in an airtight container. A glass mason jar with a screw on lid works well.




melting ingredients on lowest setting

These Paleo Chocolate Chips will keep for months stored this way in the freezer. Enjoy!


(1) I only use the brand called SweetLeaf Liquid Stevia Sweet Drops because they use only cold water to extract the flavoring from the stevia leaves, no chemicals, no alcohols, no petroleum products, no enzymes. I use their liquid stevia, not their powdered product because the powdered contains inulin, which though it is a beneficial natural fiber, some people, especially those intolerant to some FODMAP foods, cannot digest inulin without experiencing lots of bloating and gas.


firm chocolate slab before cutting into chips



poured into pan to place in fridge

One Comment

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  1. admin

    Thanks, I’m glad you like it. Thanks for the link, always happy to read up on other paleo-sister’s contributions.

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