Gluten-Free Chocolate Chips
Servings: about 2 cups chips
Preparation Time: 30 minutes + freezing time
Ingredients:
- 3 tablespoons coconut oil (2 tablespoons melted, 1 tablespoon mostly melted)
- 2 tablespoons gluten-free cocoa powder + 3 tablespoons
- 1 teaspoon vanilla
- 2 tablespoons honey
- 1 tablespoon tapioca starch
Directions:
Add all ingredients except 3 tablespoons cocoa to high-power blender.
Mix on medium for about 20 seconds, and then increase to high for about 10 seconds. Since there isn’t much in the blender, it will look like it’s not really mixing, but just keep it going.
Add the remaining 3 tablespoons of cocoa powder and blend on high for about 20 seconds. The mixture should be tacky and sticky, almost like caramel. Because the blender heats up the coconut oil, it will be melting a little in the bottom of the blender. That’s normal, and it begins to separate from the mixture.
Roll out mixture in between two sheets of wax paper. Transfer to a cookie sheet and freeze for about 30 minutes. After that, it will be a little more set. Cut into small squares/bits with a knife.
Store in the freezer to keep firm or use immediately in a delicious coconut cookie!
Recipe and photo submitted by Elisabeth, Monee, IL.
