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Fruit and Nut Choc Chips

Making Choc Chips out of my Healthy Fruit and Nut Chocolate makes for the best tasting chocolate chip cookies ever!
Prep Time10 mins
Cook Time1 hr
Total Time40 mins



  • 1/4 Cup Coconut Oil
  • 1-2 Tablespoons Maple Syrup increase for a sweeter chocolate
  • 1-2 teaspoons Vanilla Extract increase for a sweeter chocolate
  • Dash of Salt
  • 1/4 Cup Cocoa
  • 1/4 Cup chopped Walnut pieces other nuts can be substituted
  • 1/4 Cup chopped Macadamia halves other nuts can be substituted
  • 1/2 Cup chopped Sultanas can be replaced with, or a combination of used, Raisons, Craisons, dried Fruits


  • 2 Tablespoons Pumpkin/Chia Seeds



  • Melt the Coconut Oil in a medium sized saucepan over a low heat. Add the maple syrup, vanilla and stir til combined.
  • Add the cocoa and salt and stir until well mixed and no cocoa lumps remain.
  • Add the nuts, sultanas and seeds (or which ever combination you choose) and stir to coat all the add ins.
  • Pour the fruit and nut chocolate into a lined and lightly greased medium sized baking tray or a 20cm (8inch) square cake tin. The chocolate should be thin (not like a block of chocolate).
  • Place the chocolate in the freezer to set for at least 1 hour (longer is fine) before making into chocolate chips.
  • Break the chocolate into pieces and make into chocolate chips (I prefer to use the smash method of breaking chocolate using a rolling pin).
  • Store the chocolate chips in the freezer.


This full recipe of Fruit and Nut Chocolate Chips can be used in my Chocolate Chip or Chocolate Ripple biscuit recipe to add a tasty twist to a classic! It makes approximately 250 grams of Chocolate and use it in place of the recommened amounts in the suggested Chocolate Chip and Chocolate Ripple Biscuit recipes.