Vegan Peanut Butter Chips
These vegan peanut butter chips can be dairy free, sugar free, and gluten free, with no preservatives or hydrogenated oil!
Servings: 7 servings
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
While the peanut butter is out, make No Bake Brownie Bites.
Nutrition
Serving: 1serving | Calories: 70kcal | Carbohydrates: 2g | Protein: 3.7g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Sodium: 10mg | Potassium: 92mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1IU | Calcium: 10mg