Vegan Peanut Butter Chips Recipe
These Vegan Peanut Butter Chips are a simple and delicious homemade alternative to store-bought peanut butter chips. Made with coconut oil or cacao butter, peanut flour or nut butter, and pure maple syrup, these chips are perfect for baking or snacking, and can be customized to be sugar-free with stevia. They can be formed using a candy mold or shaped on parchment paper and frozen until solid.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour (including freezing time)
- Yield: Approximately 40-50 chips depending on size 1x
- Category: Snack
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Ingredients
- 4 tbsp coconut oil or cacao butter
- 1/2 cup peanut flour, or 1/4 cup nut butter of choice
- 1 tbsp pure maple syrup (or for sugar-free version: replace maple syrup with 1 extra tbsp oil and stevia drops to taste)
Instructions
- Melt the base ingredient: Gently melt the coconut oil or cacao butter if it is not already in liquid form. Use low heat to avoid burning or separating the oil.
- Combine ingredients: In a mixing bowl, add the melted oil, peanut flour or nut butter, and maple syrup (or sugar-free substitutes). Stir thoroughly to form a smooth paste with an even consistency.
- Shape the chips: Pour and smooth the mixture into a chocolate chip candy mold for shapes identical to commercial peanut butter chips. Alternatively, spread the mixture evenly onto a sheet of wax or parchment paper to form a thin layer.
- Freeze until firm: Place the mold or parchment paper in the freezer and chill until the mixture is solid, usually about 30-60 minutes.
- Finalize chips: If using parchment paper, break the hardened sheet into chip-sized pieces once firm. Remove the chips from the mold as needed.
- Storage: Store the coconut oil-based chips in the freezer to maintain firmness and freshness. The cacao butter version can be kept in the fridge, freezer, or at room temperature, as it is more stable.
Notes
- Use a Chocolate Chip Candy Mold for authentic chip shapes that closely resemble packaged peanut butter chips.
- For sugar-free chips, replace maple syrup with an additional tablespoon of oil and add stevia drops to taste.
- The coconut oil version has a preferable flavor but requires freezer storage for best texture.
- The cacao butter option is suitable for baking and can be stored more flexibly.
- Leftover peanut butter can be creatively used to make Peanut Butter Mousse.
Keywords: Vegan peanut butter chips, homemade peanut butter chips, sugar-free peanut butter chips, coconut oil peanut chips, cacao butter chips, vegan baking ingredient
Find it online: https://bakedbylisa.com/vegan-peanut-butter-chips-recipe/
