Vegan Chocolate Chips

Chill two baking sheets in the refrigerator.

Place coconut oil in a large bowl and rapidly whisk in one direction by hand for about 1 minute. Add the rest of the ingredients and whisk until smooth. Chill the batter for 2-4 minutes until it is starting to get thick but is not yet solid.

Transfer the chocolate batter into a gallon-sized freezer bag. Push the batter down to the bottom while holding onto the top of the freezer bag. It will form a cone shape like a filled pastry bag. Try not to warm up the bag of chocolate batter with your hands. Wear cloth gloves if necessary. Cut a small tip off a bottom corner of the bag.

Gently squeeze the plastic bag and place a dot of chocolate onto the chilled baking sheet. Then quickly lift the bag to form the pointy part of the chip. Repeat with all of the chocolate batter. I filled two baking sheets with this amount of batter.

Chill the formed chocolate chips until they are hard. Transfer them into a container and store in the refrigerator.