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1
In a food processor or blender, blend the coconut shreds for about 6-7 minutes, scraping the inside bowl periodically.
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2
You want to blend the coconut shreds until you have coconut butter.
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3
While the coconut is mixing, melt the cacao butter in the microwave or on the stove, on low heat until just melted.
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4
Add the cacao butter to the coconut butter mixture.
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5
Add the vanilla, powder of choice and stevia and mix well.
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6
Pour the mixture into a small baking dish (smaller than 8x8) or candy/chip molds.
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7
Place in the freezer for 30 minutes.
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8
Remove from the freezer and cut into squares or remove from molds.
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9
Keep chips covered in the fridge.
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10
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.
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11
The powder is also crucial.
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12
If you do not have a protein powder or dry milk powder, you can try using a flour.
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13
These chips will still melt when baking, but they will not completely dissolve into your baked goodies.
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14
For best results, add the chips when chilled to batters.
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15
Keep stored in an airtight container in the fridge or freezer to use at a moments notice!
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16
Yields heaping 1/3 cup.
