Vegan Chocolate Chips

• 1/2 cups Coconut Oil, Soft But Not Liquid
• 1/2 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Pure Stevia Extract Powder (Now Brand Preferred)
• 1/2 teaspoons Agave Nectar
• 18 teaspoons Sea Salt
• 1 teaspoon Vanilla Extract

1. Chill two baking sheets in the refrigerator.
2. Place coconut oil in a large bowl and rapidly whisk in one direction by hand for about 1 minute.
3. Add the rest of the ingredients and whisk until smooth.
4. Chill the batter for 2-4 minutes until it is starting to get thick but is not yet solid.
5. Transfer the chocolate batter into a gallon-sized freezer bag.
6. Push the batter down to the bottom while holding onto the top of the freezer bag.
7. It will form a cone shape like a filled pastry bag.
8. Try not to warm up the bag of chocolate batter with your hands.
9. Wear cloth gloves if necessary.
10. Cut a small tip off a bottom corner of the bag.
11. Gently squeeze the plastic bag and place a dot of chocolate onto the chilled baking sheet.
12. Then quickly lift the bag to form the pointy part of the chip.
13. Repeat with all of the chocolate batter.
14. I filled two baking sheets with this amount of batter.
15. Chill the formed chocolate chips until they are hard.
16. Transfer them into a container and store in the refrigerator.

coconut oil, cocoa, now, salt, vanilla

Taken from tastykitchen.com/recipes/special-dietary-needs/dairy-free/vegan-chocolate-chips/ (may not work)