Begin by placing the cacao butter in a double boiler or a microwave-safe bowl. If using the microwave, heat in 30-second intervals, stirring in between, until fully melted.
In a mixing bowl, combine the melted cacao butter, unsweetened cocoa powder, and your choice of allulose or powdered erythritol. If you’re using vanilla extract, add it now. Stir the mixture well until it is smooth and free of lumps.
Line a baking sheet with parchment paper. Using a spoon or a piping bag, drop small dollops of the chocolate mixture onto the sheet, creating your desired chip size.
Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate chips are firm.
Once set, your Sugar Free Chocolate Chips are ready to be used in your favorite recipes or enjoyed on their own.
