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Equal Exchange Organic Chocolate Chips Bittersweet -- 10 oz

Equal Exchange Organic Chocolate Chips Bittersweet
  • Our price: $5.89

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Equal Exchange Organic Chocolate Chips Bittersweet -- 10 oz

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Equal Exchange Organic Chocolate Chips Bittersweet Description

  • 70% Cacao
  • Always Small Farmer Grown
  • Free of the 8 Major Allergens
  • USDA Organic
  • Fairly Traded
  • Kosher
  • Vegan
  • Gluten Free
  • Soy Free

Use these delicious Organic Chocolate Chips to add something special to cookies, brownies and even pancakes! Pair with our Organic Baking Cocoa for even more chocolaty goodness in your favorite chocolate recipes.

At Equal Exchange, we work hard to ensure that the chocolate product in your hands is always delicious. It begins on the farm, with the dedication and craftsmanship of the small farmers we source cacao from. We visit their co-ops as often as possible, and support projects in farm productivity and quality improvement to consistently produce exceptional cacao, which means a better livelihood for the farmers and an even more delicious product for you. It's meaningful work - and fun, too!

Free Of
Soy, Gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 41 Chips (15 g)
Servings per Container: About 19
Amount Per Serving% Daily Value
Fat Calories60
Total Fat6 g10%
   Saturated Fat4 g19%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate7 g2%
   Dietary Fiber1 g6%
   Sugars5 g
Protein1 g
Vitamin A00%
Vitamin C02%
Other Ingredients: Organic Chocolate Liquor, Organic Raw Cane Sugar, Organic Cocoa Butter, Organic Cocoa Powder.

Produced in a facility that does not process peanuts, tree nuts, milk, eggs, wheat and soy.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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S’mores Brownie Squares (Gluten-Free)

Sun-kissed skin, starry skies, summer campfires and s’mores – all such sweet nostalgia. This recipe offers a more grown-up (but still fun!) take on the gloriously gooey childhood treat. A combination of grain-free flour, cinnamon, honey, vanilla and buttery coconut oil gives the cookie base a graham flavor without the gluten found in traditional graham crackers. Bake on a dark chocolate ganache and vegan marshmallows for a better-for-you treat that takes you back. Gluten-Free Smores Brownies |

S’mores Brownie Squares (Gluten-Free)

Cookie base

  • 2 cups Bob’s Red Mill Paleo Baking Flour
  • 1/2 cup Nutiva Coconut Sugar
  • ½ tsp. Redmond Real Salt Sea Salt
  • 1 tsp. cinnamon
  • 3/4 tsp. Bob’s Red Mill Baking Soda
  • 1 large egg
  • 3 Tbsp. Nutiva Buttery Coconut Oil
  • 1 tsp. vanilla extract
  • 2 Tbsp. honey
  • 2 Tbsp. SunButter Sunflower Butter
  • 3 Tbsp. Sproud Plant-Based Milk

Chocolate ganache layer

  • 1 13.5 oz. can organic coconut milk (reserve 2 Tbsp. for glaze)
  • 1 Tbsp. SunButter
  • 2 Tbsp. maple syrup
  • 1 cup dark chocolate chips
  • 2 large eggs
  • 1 tsp. vanilla extract
  • ¼ tsp. salt

Marshmallow layer

  • 1 bag Dandies All Natural Marshmallows


  • 2 Tbsp. coconut milk
  • 2 oz. bittersweet chocolate
  • 1 tsp. maple syrup
  • 1 Tbsp. water

Cookie base

  1. Preheat oven to 350°F and grease brownie pan.
  2. In large mixing bowl, mix together flour, coconut sugar, salt, cinnamon and baking soda.
  3. Add egg, oil, honey, vanilla, SunButter and milk and mix until dough forms.
  4. In pan, flatten dough. Bake 13 minutes.

Ganache layer & top layer

  1. In sauce pan, bring coconut milk to simmer. Turn off heat and add chocolate, stirring until smooth. Let cool 10 minutes.
  2. In small bowl, whisk eggs with SunButter, maple syrup, vanilla and salt. Add to coconut milk/chocolate mixture and stir together.
  3. Pour ganache over top of cookie base and bake for 25 minutes, until firm.
  4. Sprinkle on marshmallows. Set oven to broil. Cook 3-5 minutes until golden-brown. Avoid burning.


  1. In small sauce pan over medium heat, heat reserved coconut milk, maple syrup and water. Turn off heat and add chocolate, stirring until melted.
  2. Drizzle glaze over marshmallows. Let cool slightly. Cut into squares.
  3. Serve warm or refrigerate to set even more. Keep unused portion refrigerated.

Add the ingredients to your cart and make these treats!

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