Food recipes
Vegan Chocolate Chips
Vegan Chocolate Chips Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) cocoa, dry powder, unsweetened sweetener, herbal extract powder from stevia leaf sweetener, syrup,...
Vegan Chocolate Chips
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
sweetener, herbal extract powder from stevia leaf
sweetener, syrup, agave
salt, table
vanilla extract
Directions:
Chill two baking sheets in the refrigerator.
Place coconut oil in a large bowl and rapidly whisk in one direction by hand for about 1 minute.
Add the rest of the ingredients and whisk until smooth.
Chill the batter for 2-4 minutes until it is starting to get thick but is not yet solid.
Transfer the chocolate batter into a gallon-sized freezer bag.
Push the batter down to the bottom while holding onto the top of the freezer bag.
It will form a cone shape like a filled pastry bag.
Try not to warm up the bag of chocolate batter with your hands.
Wear cloth gloves if necessary.
Cut a small tip off a bottom corner of the bag.
Gently squeeze the plastic bag and place a dot of chocolate onto the chilled baking sheet.
Then quickly lift the bag to form the pointy part of the chip.
Repeat with all of the chocolate batter.
I filled two baking sheets with this amount of batter.
Chill the formed chocolate chips until they are hard.
Transfer them into a container and store in the refrigerator.
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
sweetener, herbal extract powder from stevia leaf
sweetener, syrup, agave
salt, table
vanilla extract
Directions:
Chill two baking sheets in the refrigerator.
Place coconut oil in a large bowl and rapidly whisk in one direction by hand for about 1 minute.
Add the rest of the ingredients and whisk until smooth.
Chill the batter for 2-4 minutes until it is starting to get thick but is not yet solid.
Transfer the chocolate batter into a gallon-sized freezer bag.
Push the batter down to the bottom while holding onto the top of the freezer bag.
It will form a cone shape like a filled pastry bag.
Try not to warm up the bag of chocolate batter with your hands.
Wear cloth gloves if necessary.
Cut a small tip off a bottom corner of the bag.
Gently squeeze the plastic bag and place a dot of chocolate onto the chilled baking sheet.
Then quickly lift the bag to form the pointy part of the chip.
Repeat with all of the chocolate batter.
I filled two baking sheets with this amount of batter.
Chill the formed chocolate chips until they are hard.
Transfer them into a container and store in the refrigerator.