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
Looks like I will be on a mission to buy candy molds soon! I think it would just look better if made with those..and I am a very “visual” person..ha ha
Ironically, the other day I was just thinking how I wanted to find PB chips w/o the nasty partially hydrogenated oils! Thanks- good timing!
Peanut butter chips – wow thay sound so darn scrummy I want them now! Am out shopping tomorrow for the ingredients. Thank you.
Omg- this looks so dangerously delicious.
I am making this tonight! YUM!
My local Krogers just started carrying PB2 and I thought it looked interesting but was not really sure how I would use it. Now I must run over and get some lol. I might have to hire your alligator to guard them from my husband 😉
These are delicious!! I can’t stop eating them!!!
Hi, these look great! I have a son allergic to nuts and dairy, and I have never been able to find vegan white chocolate or butterscotch chips. Do you have any recipe ideas for making either of these?
https://chocolatecoveredkatie.com/2012/11/06/how-to-make-your-own-white-chocolate-chips/
🙂
THANK YOU!!!!!!! Great for someone trying to eat lower carb treats but still want to feel treated 🙂
These look amazing! I couldn’t imagine ever stealing someone’s else food! So I still struggle to work out why some people would!
Hubs can’t do peanuts, but I’m thinking I could do this with almond flour, which would rock his world???
This is such a good idea! I’d be so tempted to dip them in dark chocolate and make my own Reese’s Pieces. I could live off of those (if the commercial version wasn’t so unhealthy)!
I love your idea!
Do you have any good recipes for chocolate dipping or coatings? I’d love to try! (Should buy some candy molds first, I suppose… :] )
If I get around to trying it, I’ll probably use this recipe (just the topping, not the brownie recipe): https://chocolatecoveredkatie.com/2013/02/27/copycat-little-debbie-cosmic-chocolate-fudge-brownies/
If you experiment first, I’d love to hear how it goes.
I remember that post! Those Little Debbie cake-alikes looked so much better (and even cuter) than the ones from my childhood. If I try making the Reese’s pieces, I’ll be sure to let you know! But with how many delicious treats you’ve been posting, I wouldn’t be surprised if you beat me to it. :]
Is there a similar mold on Amazon to the one you used?
Not sure. I found mine at Hobby Lobby. You could look at Michaels or JoAnn as well.
Hello! I always come to your site, but I never leave a comment – I wanted to tell you how adorable your site is. Every time I come, I always look at how delicious it is! I want to make it so badly, but it’s always hit or miss for me! For example, the cake batter shake … I devoured in ten seconds flat. However, when I tried the mint-chocolate-chip one, I was disgusted by the toothpaste taste. (And I love MCC. Maybe I made it wrong!)
Would it be possible for there to be a rating system? xoxo LOVE your stuff
Did you use pure extract or immitation? And how much? That stuff is strong… a little too much could definitely give a toothpaste taste!
I used two teaspoonfuls. Too much?
I’ll try it again tomorrow and then tell you what I think!
Healthy Pina Coloda: 1 1/2 cups frozen pineapple, 1 frozen banana, 1 cup of Silk Coconut Milk (carton), two cups of ice; blend
Hi Paige,
Im confused… the recipe only says “2 drops” :-?.
OH MAN! Sorry, no wonder I felt like I was brushing my teeth – I read two teaspoonfuls! How much would two drops be?
Literally..2 drops 😀
Can you buy peanut flour in the uk??
Hi!
I just wanted to tell you how much I love your blog and let you know that I’ve nominated you for a Very Inspiring Blogger award!
http://writingbeckles.wordpress.com/2013/04/24/very-inspiring-blogger-award-thank-you/
Aw Becky, thank you!!
Awesome recipe. Do you find that the unrefined coconut oil makes it to coconutty?
I don’t taste coconut at all.