These raw chocolate chips can be used in any recipe that complements cacao, including cookies, puddings, and pies, and are delicious as an uplifting snack as well.
Ingredients
- 1 cup cacao paste, chopped
- ¼ cup sun-dried cane juice crystals or coconut sugar
- Pinch of Himalayan salt
How to Make It
- Melt the cacao paste over a double boiler.
- Grind the cane juice crystals in a coffee grinder or a spice grinder until a powder forms.
- Add the cane juice crystals to the chocolate along with the salt, and mix until evenly combined.
- Set aside for about 20 minutes or until the consistency is beginning to hold its shape slightly, but so it can still be piped on with a pastry bag or tube, or a squeeze bottle with a small, round tip.
- Cover a sheet pan with parchment paper, and place the chocolate into a pastry bag or tube, or a squeeze bottle with a small, round tip. Pipe tiny chocolate chip mounds onto the parchment paper, and chill for 20 minutes or leave out on the counter if the shape is holding very well. After the Raw Chocolate Chips are hard, you can use them in recipes. Store chilled for best results.
