Learn how to make vegan chocolate chips using 2 ingredients! No cocoa butter needed, it's perfect for cookies, brownies, or any dessert calling for chocolate chips!
Using a double boiler method or in the microwave, melt your chocolate until smooth and glossy. Remove it from the heat. Whisk in the sugar until smooth.
Transfer the chocolate into a piping bag fitted with a round tip. Pipe out tiny dots of chocolate onto the parchment paper. Let them cool at room temperature until firm.
Notes
One serving is approximately one tablespoon.TO STORE: Like traditional chocolate chips, these homemade ones can be stored at room temperature, in a sealed jar or ziplock bag. The chips will keep well for up to 2 months. TO FREEZE: I don't recommend freezing the chocolate chips, but if you must, place them in a ziplock bag and store them in the freezer for up to 6 months.