1/2cupraw cacao butterIt will come in hard, broken chunks. Fill a 1/2 cup scoop with the hard chunks before melting.
1/4cupcacao or cocoa powder
1-2Tbspraw honeyto taste (less for more of a semi-sweet chocolate chip recipe) *see notes for keto sweetener option
Heat cacao butter over low heat in a small saucepan. Remove from heat when there are just a few small, solid pieces left and whisk until all melted and smooth.
Add remaining ingredients and whisk to combine.
Use a stick blender to finish combining ingredients and ensure they're well-emulsified.
Pour into molds or onto a flat sheet and place in freezer for 15-20 minutes, until firm.
If you're pouring onto a sheet, slice into chocolate chunks once firm, like this:
*If you'd like to make these chocolate chips keto-friendly, sub stevia glycerite like this for the honey. The melted chocolate will spread more, so put it in a smaller container to freeze to avoid having too thin chocolate chips. Use 8-12 drops and taste as you go.I store these in an air-tight bowl in the refrigerator, just to be safe, though I think they'd hold up at room temperature fine.Be sure to use these chocolate chips in my GAPS-friendly chocolate chip cookies found here!