Vegan peanut butter chips are easy to make at home, without all the artificial ingredients!
Why I love these vegan peanut butter chips
- You only need 3 ingredients.
- They are completely delicious and literally MELT in your mouth!
- The entire recipe takes under a minute to make, with gluten free, dairy free, and sugar free options included.
- Perfect for cookies, ice cream, or eating straight from the container. You’ll want to eat them all without sharing, so be sure to plan accordingly.
Also try these Sugar Free Chocolate Chips
Step by step recipe video
Homemade peanut butter chips vs. store bought
Here’s everything included when you buy a bag of peanut butter chips from the grocery store: sugar, partially defatted peanuts, hydrogenated vegetable oil, corn syrup solids, palm kernel oil, salt, lecithin (soy), vanillin (artificial flavor)
And here’s everything included if you make your own DIY vegan peanut butter chips instead: peanut flour, coconut oil, pure maple syrup or stevia
Not only does the homemade version taste better than store bought (in my opinion!), it’s also much healthier. There are no fully or partially hydrogenated oils, corn syrup, or artificial flavors in these easy vegan peanut butter chips.
The cacao butter version is great for baking, and the coconut oil version is super tasty in no bake desserts or sprinkled over Banana Ice Cream or Coconut Ice Cream.
Once you try homemade, you will never go back!
Key ingredients
Peanut butter – The recipe works with either peanut butter or peanut flour. You could also use almond butter, cashew butter, pistachio butter, or even Coconut Butter.
Coconut oil or cacao butter – Refined or virgin coconut oil are both good options. Or use cacao butter for peanut butter baking chips. Do not substitute vegetable or canola oil, as these will not firm up when chilled and you’ll get melty peanut butter soup!
Sweetener – I like pure maple syrup or agave, for refined sugar free peanut butter chips. If you want a low carb or keto option, go with liquid stevia drops.
You will also love Homemade Chocolate Bars
How to make vegan peanut butter chips
- Start with coconut oil or cacao butter in liquid form. If yours is solid, gently heat it up in the microwave or in a small pot on the stove top until melted.
- Combine the peanut butter or peanut flour, melted oil or butter, and sweetener of choice in a cereal size bowl. Whisk with a fork or spoon until it forms a smooth, thin paste.
- Spread the melted peanut butter sauce into a container lined with parchment paper or into chocolate chip shaped candy molds.
- Place in the freezer, and freeze until solid. Then remove and pop out of the molds or use a knife to cut the frozen peanut butter mixture into large or mini peanut butter chip pieces.
- Store in an airtight container in the freezer until you are ready to eat the chips or add them to cookies or other desserts. Leftovers should keep for up to four months.
Vegan Peanut Butter Chips
Ingredients
- 1/4 cup coconut oil or cacao butter (50g)
- 1/2 cup peanut flour (40g) or 1/4 cup peanut butter
- 1 tbsp pure maple syrup (15g) or liquid stevia drops to taste
Instructions
- *Use cacao butter for peanut butter baking chips. The coconut oil version works well for topping ice cream, stirring into no bake desserts, or eating straight from the freezer.
- 1. If coconut oil or cacao butter is not already in liquid form, gently heat for a few seconds in the microwave or in a small saucepan on the stove top until melted. Measure the 1/4 cup after melting.
- 2. Whisk the peanut flour or peanut butter, melted oil or butter, and sweetener in a cereal size bowl until smooth.
- 3. Spread the mixture into candy molds or into any container lined with parchment paper. (For the photos and recipe video, I used this Chocolate Chip Candy Mold.)
- 4. Freeze until solid. Then remove and pop out of the molds, or use a knife to cut into peanut butter chip sized pieces.
- 5. Store the homemade vegan peanut butter chips in a covered container in the freezer until ready to use. Frozen, they should keep for up to four months.
Video
Notes
Ways to use homemade peanut butter chips
Healthy Peanut Butter Cookies or Keto Peanut Butter Cookies
These sound amazing! How can you not love peanut buttery goodness?! And thes sound so easy!
This is cool. I believe what happens is if you add 1 tbsp of oil to pb2, it reconstitutes to 2 tbsp of peanut butter.
What seems to have been done is that the liquid oil has been removed from the peanuts, and an equal solid fat has been added in it’s place. So basically it should have the same fat content of regular peanut butter.
I love this idea, it’s so easy to make 😀 I have to make these peanut butter chips for my peanut butter loving boyfriend!
Oops…in my rush to make these, I didn’t notice it uses peanut FLOUR, not peanut BUTTER. Oh well, I’m sure the end result will still be tasty. It’s in the freezer right now.
Well, the peanut butter instead of flour worked just fine. They were delicious! Not sure how it compares to the flour version, though. But I recommend my version. They were very melty and smooth.
These look sooo good- bet they’d be even better dipped in chocolate!!! 🙂
Everything is better dipped in chocolate…
I AM A FOOD THIEF!
I can’t control my cravings for sweets so if my room mates have certain triggers like nutella or ice cream I’ll always take some shamefully, cramming it into my mouth as fast as possible and hoping they don’t see 🙁
Sorry food protectors of the world!
Thank god for a much healthier peanut butter chip recipe! They sure are delicious but I hesitate buying them because I just can’t stomach the ingredient list. I sure wish we had a whole foods/trader joes here because PB2 or any kind of peanut flour is just impossible to find in Canada.
this is insane! this morning i was thinking “i need to google how to make peanut butter chips, they would go great with my oatmeal”. then i come home to see this awesome post! thanx katie!
Arghhhh! You beat me to it! I’ve been thinking of doing a cacao-based peanut butter chocolate for months and I never got around to it. Your recipe looks great 🙂
I’m scared to make these purely for the fact that I don’t know if I could not eat them all right away!!
Oh my, these look so good!!
Shoot, no peanut flour! Man, my day just got 10x worse.
Uh, you think food thievery goes on with 5 other siblings? Someone always steals my cookie, a piece of my (raw) pie, or my breakfast …but no one ever steals my kale smoothie. Have no idea why.
Mine didnt become a paste, it was just crumbly..it didnt work very well…
You need to melt the coconut oil first. Otherwise there wouldn’t be enough liquid for a paste.
Melt the oil and it will work that way.
I am soooooooooo making these! What a clever idea! I simply love it! I need to order my PB2!
These look great…now to decide if I can only eat whatever a 15g serving size is….looking for my small candy molds in a few minutes, lol.
Yum!!!
Hey katie i know this is random and has nothing to do with peanut butter. But i was wondering when or if you were gonna post a recipe for a healthy oatmeal creme pie?!?
Thank you, love wut u do btw!!
Do you mean the Little Debbie types?
No idea yet… I need to take photos. But someday :).
ok i cant wait!!!!!!!!