Vegan Recipe: Deliciously Dairy-Free & Fair-Trade Chocolate Chips
Going vegan is easy; but finding fair-trade dairy-free chocolate chips at a reasonable price can be challenging! Not only do manufacturers like to sneak in the ol’ cow juice, but many chocolate companies just LOVE exploiting child slavery — which I strongly prefer not to support, thankyouverymuch. Since both vegan and fair trade factors are important to me, and since I don’t have an unlimited fund for building up my chocolate chip pantry shelf, I tinkered up this recipe for cruelty-free dairy-free fair-trade nom. Enjoy!
Chips, Chunks, Tomatos, Tomahtoes!
This recipe makes about 2-1/2 cups of vegan chocolate chips or chunks, depending on how finely you break them up. They’re not shaped in perfect little dewdrops — even the smaller ‘chips’ may look more like chocolate chunks, truth be told — but they taste like delicious chocolatey bliss! And they work like store-bought chocolate chips in baked goods, or on ice cream.
In the interest of full disclosure, this recipe does not produce a low-fat or low-sugar item! It’s definitely a rich indulgence, and (as Cookie Monster himself would tell you) a ‘sometimes food’. BUT! If you’re going to indulge, these offer less interference with the lives of other creatures; and it seems to me that’s worth a bit of tinkering.
Vegan Chocolate Chips: Let the Wild (Chocolatey) Rumpus Start!
- 3/4 cup fair trade unsweetened cocoa powder
- 3/4 cup organic powdered sugar
- 1 cup organic refined coconut oil (or unrefined coconut oil, if you prefer a chocolatey-coconut flavor)
- 1/2 teaspoon real vanilla extract
- 1/4 teaspoon almond flavoring (optional but recommended)
1. Line a 9″ x 12″ casserole dish with parchment paper, trimming paper to fit until it lies flat in the bottom of the pan.
2. Combine all ingredients in a small saucepan. Bring just to a simmer over medium heat, stirring constantly with a wooden spoon. Blend with an immersion blender for 10-20 seconds, then pour hot chocolatey mixture into the parchment-paper-lined baking dish.
3. Let cool completely at room temperature, uncovered; then cover with aluminum foil and transfer to the fridge for 1-2 hours or until well chilled. Loosen the edges with a spatula, and break into small pieces. Store in the fridge in an air-tight container, and use anywhere you’d use chocolate chips.
4. If you accidentally eat them all straight from the bowl before getting around to baking chocolate chip cookies, return to step 1 and repeat as indicated.
Image by the author, all rights reserved.