Fresh from the channel — the full recipe from the video.
Combine the Base: In a small glass mixing bowl, whisk together the melted coconut oil, maple syrup (or your choice of sweetener), and vanilla extract until well combined.
Add the Cacao: Sift in the cacao powder and add a tiny pinch of sea salt to balance the richness.
Whisk Until Silky: Whisk vigorously for about 30 seconds to 1 minute until the mixture is completely smooth, glossy, and free of any lumps.
Transfer to a Piping Bag: Pour or spoon the liquid chocolate mixture into a piping bag, or use a small Ziploc bag and snip off a tiny corner at the tip.
Pipe the Chips: Line a baking sheet or small tray with parchment paper. Pipe tiny, uniform dots of chocolate across the paper (they will hold their shape nicely).
Set & Chill: Place the tray in the refrigerator or freezer for about 10 to 15 minutes until completely hardened.
Peel & Store: Gently flex the parchment paper to pop the chocolate chips right off. Transfer them to an airtight glass jar and store them in the fridge until you are ready to bake with them!