Chocolate, Carob, Peanut Butter, Butterscotch, Berry (Or Fruit), Chocolate Mint {Refined-Sugar-Free, Paleo/Gaps}

eatbeautiful.net

CarolA VA

subheading: Chocolate Chips, Carob Chips or Mint Chocolate Chips:

⅓ cup cocoa powder fair trade, or carob powder (if you're making carob chips)

¼ cup COCOA butter, melted, then measured, (start with about 4 ounces)

⅛ cup maple syrup or honey

1 to 2 drops peppermint essential oil only for the Mint Chocolate Chip variety

¼ teaspoon pure vanilla extract optional

1 pinch sea salt

subheading: Peanut Butter Chips (or any nut butter):

6 Tablespoons peanut butter, creamy

3 Tablespoons COCOA butter, melted, then measured (start with about 3 ounces)

1 Tablespoon maple syrup or honey

¼ teaspoon vanilla extract

subheading: Butterscotch Chips:

¼ cup cashew butter or similar nut or seed butter, like sunflower or macadamia

¼ cup maple sugar or coconut sugar may work well too

⅛ cup coconut cream (This chip is softer and melts more easily than the other chip flavors. Replace the coconut cream with coconut butter if you want it to be a harder texture and melt less. We like the flavor and texture best with the coconut cream, though.)

⅛ cup COCOA butter, melted, then measured (start with about 3.5 ounces)

1 teaspoon real vanilla extract or Scotch whiskey

subheading: Berry Chips:

⅓ cup COCOA butter, melted, then measured (start with about 5 ounces)

1.2 ounces freeze-dried berries or try other freeze-dried fruit (many bags of freeze-dried fruit come in this size)

¼ cup coconut butter, softened; see link in Recipe Notes for sourcing

⅛ cup maple syrup or honey

½ teaspoon pure vanilla extract

pinch sea salt

Directions at eatbeautiful.net

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