Healthy Treat for Today: Trail Mix With HOMEMADE CHOCOLATE CHIPS
ByYou can make your very own chocolate chips!!
Okay, well, I’m actually not clever enough to make them into the shape of chocolate chips…so maybe we’d better call them chocolate chunks.
Chip…Chunk…whatever. How cool are WE to know how to make our very own Chocolate Chiunpks?
I’ve had this recipe for a while, but hadn’t really thought about making it. Then I saw it on another post and was reminded! I’m SO glad for the reminder!
The recipe comes from my FAVORITE nutrition book: Nourishing Traditions.
I adapted it just a bit because it had a pretty bitter chocolate taste…and you may need to adapt it more, depending on how bitter you like your chocolate.
Also, depending on the quality of coconut oil you use, you may or may not have a
coconut-y taste in your chips. I LIKE it with the coconut taste.
Okay…so are you ready?!?!
Homemade Chocolate Chips
1/2 cup cocoa powder
1/2 cup rapadura or sucanat
1 cup coconut oil
1 T. vanilla
Mix ingredients in a glass container and set in simmering water until melted. Mix together well.
(Anybody wanna know what I was doing at exactly 2:04 yesterday?)
(uh, see…you can see my clock there, behind the melting chocolate chip mixture.)
Spread mixture on a piece of buttered parchment paper and allow to cool in the refrigerater.
When hardened, remove parchment paper and break into chunks. Store in refrigerator in an airtight container.
Aren’t they beautiful? Mmmmm-mmmm. (See a more thorough chocolate chip making tutorial here!)
Now…for the Trail Mix part…
1/2 cup pecans
1/2 cup cashews
1/2 cup peanuts
1/2 cup raisins
1/2 cup dried apricots, cut into pieces
1/3 cup homemade chocolate chips
Mix it all together and store in an airtight container in the refrigerator…if it makes it that far!
Come back tomorrow for a recipe for whole wheat, rapadura Chocolate Chiumpk Cookies!
(And let me know if you can figure out how to pronounce that.) :)
I think I’m gonna be in the kitchen all weekend. (Pretzels, Crackers, Trail Mix…)Could I use another kind of oil in the chocolate Chiunpks? :-) G doesn’t like coconut flavor at all…
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what if you don’t have rapawhodah. Could you use like…organic brown sugar?
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Or succanat???
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rapawhodah? succanat?
I think I need to get out more!
Love the recipe, Laura… and I love me some trail mix! Thanks!!
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Yes, radawhodah, otherwise known as Rapadura…is a great sugar choice because it is VERY minimally processed and has lots of good minerals still in it…but if there’s none available to you and you need to make chocolate chiumpks RIGHT NOW (and you know you do), you can use organic brown sugar or succanat.
And about using a different kind of oil…you can experiment and see. I’m sure something else would work. I’m going to play around with one or two today and see what I get!
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I cannot taste coconut in coconut oil. I buy mine at Walmart. The expeller pressed (I think) is supposed to be better, but this is still non hydrogenated.
Laura, how about a recipe for the granola you make?
Malachi said yesterday, “Its granola, I love it.” So I figured we would love it too.
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This sounds really easy! I don’t have Rapadura, but I think I can still make this work. :) Thanks!
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Rapadura? Where would you be able to find this? on the internet or Whole Foods?
Thanks! I think I’ll do some research on it too. I have never heard of it, but that doesn’t really mean much, coming from me!
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Please help!! I attempted the chocolate chip recipe and it totally didn’t turn out…I am so bummed! I didn’t have rapadura, so I used evaporated cane…it didn’t work! It never would dissolve. I thought it looked all melted, so I poured it in the 9×13, and the sugar was all just in the bottom. Okay, when I try this again with rapadura, how long do you actually heat it?
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I need help- could you please give us a bit more direction? I couldn’t get the sugar to dissolve in 30 minutes of boiling it in a double boiler. So I microwaved it. Thant almost worked. But not. How long do you cook it for? did you put something on the bottom of your pan to raise the glass jar up? Help please!
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I have made a coco/coconut peanutbutter almond bark.
You simple melt the coconut oil peanutbutter and add the coco powder and sweetner of your choice…sooooooo goooood.
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mine didn’t turn out either :( all the rapadura just clumped at the bottom and wouldn’t melt… what am I doing wrong? how long did you heat it for?
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Laura Reply:
December 6th, 2009 at 5:10 pm
Here’s a tutorial I did later that explains the process more thoroughly. :)
http://heavenlyhomemakers.com/making-homemade-chocolate-chips-in-detail
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I made the chocolate chips… YummY!! I’m having a problem though when I bake them in a chocolate chip cookie recipe. They don’t hold form. They seem to loose all shape and melt into the dough and you don’t really taste a chocolate chip at all. Any ideas?? Help please!!
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Laura Reply:
March 25th, 2010 at 4:44 pm
Yes, they do have a hard time keeping their shape. Try freezing the chunks before stirring them into the chocolate chip cookie dough and see if that helps at all. :)
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understanding Reply:
March 26th, 2010 at 10:54 am
Thank you so much for your reply… I have been wondering about using
Soy Lecithin. I’ve read how it is used alot in candy making to act as
a binder. Do you think that would help with keeping the chocolate chips
in their form once they are baked in a cookie? I so appreciate any help
that I can get.
Thanks so much!
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Laura Reply:
March 31st, 2010 at 6:48 am
Soy lecithin is not very good for you, which is one good reason for making homemade chocolate chips!