Start by melting your cocoa butter and coconut oil together. You can do this using a double boiler (a heatproof bowl over a pot of simmering water) or in the microwave in short bursts, stirring every 20 seconds. This ensures the oils melt evenly without burning.

Tip: Make sure you use high-quality cocoa butter to get that rich, smooth texture!

Once the cocoa butter and coconut oil are fully melted, add your powdered sugar and salt. Stir until completely combined. If you prefer a refined sugar-free version, feel free to swap powdered sugar with coconut sugar.

Tip: Sift the powdered sugar to avoid any lumps and ensure a silky, smooth texture.

Next, stir in the cashew butter (or almond butter) and vanilla extract. This is where the magic happens! The nut butter gives your chips that creamy texture, while vanilla enhances the flavor. Stir until everything is fully mixed.

Tip: For extra smoothness, use a hand blender or a whisk to combine these ingredients.

Now, it’s time to pour your creamy mixture onto a baking sheet lined with parchment paper or into silicon molds (if you prefer shaped chips). Evenly spread the mixture with a spatula, making sure the thickness remains uniform throughout. If you’re using molds, fill them carefully to create uniform-sized chips.

Tip: If you don’t have molds, no worries! You can just spread the mixture thinly and break it into small pieces once set.

Place the sheet or molds into the refrigerator to chill for about 30-60 minutes, or until the chocolate has fully set and hardened. This step is crucial for achieving that perfect chip texture that won’t melt easily in your baked goods.