sugar free chocolate chips
 
organic chocolate
vegan chocolate
paleo certified chocolate
kosher chocolate
1% planet chocolate
non-GMO chocolate
celiac certification
fair trade chocolate

Supermarket Guru, Phil Lempert, reviewed our 100% Cacao Baking Chips as a HIT. His full review, along with his rating of 92, is located here. Below is his video review.

DESCRIPTION

 ORGANIC UNSWEETENED DARK CHOCOLATE CHIPS – 100% CACAO


Our unique allergen free 100% Cacao Chocolate Chips create a uniquely intense and surprisingly smooth taste in any recipe.

We’ve created a chocolate chip chia ginger allergen free cookie recipe. Click the RECIPE tab for complete directions.

PASCHA’s Unsweetened Dark Chocolate Chips are made in a dedicated allergen free facility – free from peanuts, nuts, dairy, soy, eggs, wheat and gluten.

Our chocolate collection is USDA Organic Certified, Fair Trade Certified, Paleo Certified, Non-GMO Project Verified, Kosher and Vegan. We are also a member of 1% For The Planet.

PASSIONATELY PURE

NUTRITION

100% unsweetened chocolate chips nutrition

INGREDIENTS

100% Organic Cocoa Mass

RECIPE
CHOCOLATE CHIP CHIA GINGER ALLERGEN FREE* COOKIES

INGREDIENTS:
½ cup Earth Balance Soy Free Spread
1 tbsp. ground chia seeds
3 tbsp. water
¼ cup (approx ½) mashed avocado
1 tbsp. organic vanilla extract
¼ cup organic molasses
1 cup organic cane sugar
¾ cup potato starch
¾ cup sorghum flour
½ cup buckwheat flour
2 tsp. gluten free baking soda
2 tsp. ground ginger
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. cloves
½ tsp. salt
250 g (1pkg) 100% PASCHA chocolate chips

INSTRUCTIONS:
Preheat oven to 375 F. In a small pot melt Earth Balance Soy Free Spread and set aside until room temperature. In a small bowl, combine ground chia seeds with water and set aside. In a medium sized mixing bowl, mix cooled spread and avocado until smooth. Add vanilla extract, molasses and chia seed mixture and stir well. Pour in cane sugar and mix thoroughly. Add all at once the potato starch, sorghum flour, buckwheat flour, baking soda, spices and salt. Mix until all ingredients are blended. Add the chocolate chips and stir until combined. Refrigerate 30 minutes. Roll cookie dough into balls and coat with cane sugar. Place on a parchment lined baking tray and bake for 10 minutes. Let cool and enjoy.