Homemade White Chocolate Chips

In a food processor or blender, blend the coconut shreds for about 6-7 minutes, scraping the inside bowl periodically. You want to blend the coconut shreds until you have coconut butter.

While the coconut is mixing, melt the cacao butter in the microwave or on the stove, on low heat until just melted. Add the cacao butter to the coconut butter mixture. Add the vanilla, powder of choice and stevia and mix well. Pour the mixture into a small baking dish (smaller than 8×8) or candy/chip molds. Place in the freezer for 30 minutes. Remove from the freezer and cut into squares or remove from molds. Keep chips covered in the fridge.

Note: It took a few tries to create a chip that would bake without melting all over the place.The coconut butter is a secret ingredient for helping these chips stay firmer. The powder is also crucial. If you do not have a protein powder or dry milk powder, you can try using a flour. These chips will still melt when baking, but they will not completely dissolve into your baked goodies. For best results, add the chips when chilled to batters. Keep stored in an airtight container in the fridge or freezer to use at a moment’s notice!

Yields heaping 1/3 cup.