Ingredients
Scale
- 4 oz. 100% Unsweetened Baking Chocolate
- 3 tablespoons coconut butter or cocoa butter
- 3 tablespoons maple syrup
Instructions
- First, line 2 baking sheets with parchment paper. Set aside.
- Next, place all ingredients in a small pot (this is important- put everything in at the same time!). Turn burner to low/medium heat. Stir continuously until everything is melted together.
- Using a spatula, transfer into your piping vessel. Pipe your vegan chocolate chips onto your baking sheets. I filled about 2 sheets.
- Then, transfer baking sheets into the freezer and let harden for about 30 minutes.
- The chips should easily remove off of the parchment paper. Store in a small, air-tight container in the freezer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes