Vegan Peanut Butter Chips Recipe
Craving a dairy-free, plant-based treat that fits seamlessly into cookies, trail mix, or snacking right from the freezer? Look no further—these vegan peanut butter chips are about to become your new pantry staple! The best part? The recipe couldn’t be more approachable and delicious, and you’ll get to experience how beautifully the texture and flavor come together when you melt the first ingredient if it’s not already liquid. Whether you’re an old pro at homemade vegan baking or just beginning to dabble in dairy-free alternatives, you’ll love how easy it is to make these chips your own!
Ingredients You’ll Need
Simple ingredients can make the most magical treats—especially when each one plays a starring role. Every component in this recipe brings something special: creaminess, nutty flavor, sweetness, or that perfect melt-in-your-mouth finish.
- Coconut oil or cacao butter: The silky base, giving your peanut butter chips their classic snappy texture when you melt the first ingredient if it’s not already liquid.
- Peanut flour (or nut butter): Nutty richness and a punch of peanut flavor—use peanut flour for firmness or nut butter for creamier chips.
- Pure maple syrup (or stevia for sugar-free): Adds subtle natural sweetness and helps bind everything together.
How to Make Vegan Peanut Butter Chips
Step 1: Melt the first ingredient if it’s not already liquid
To start, simply melt the first ingredient if it’s not already liquid—coconut oil if you want supremely creamy chips, or cacao butter if you plan to bake with them. Melt gently in a double boiler or microwave in short bursts, stirring until smooth. This one step sets the foundation for everything that follows, ensuring your homemade chips set up perfectly in the freezer.
Step 2: Mix Everything Together
Once your oil or cacao butter is fully liquid, add the peanut flour (or nut butter) and the sweetener directly to the bowl. Stir thoroughly; you’ll see the mixture transform into a thick, glossy paste. If you like to taste as you go, now is the time—adjust sweetness if needed, especially if you’re using a sugar-free option.
Step 3: Shape the Chips
For that authentic peanut butter chip look, pour or pipe the mixture into a chocolate chip or candy mold. No mold? Spread it onto parchment or wax paper for easy bark-style chips. Either way, get creative with swirls or dollops! Gently tap to remove air bubbles and make sure chips will pop out easily after chilling.
Step 4: Freeze Until Solid
Pop your tray or mold into the freezer and let everything firm up—about 30 to 60 minutes is usually enough. Once solid, unmold or break into pieces. You’ll notice how wonderfully the mixture sets up thanks to the care you put in to melt the first ingredient if it’s not already liquid.
How to Serve Vegan Peanut Butter Chips
Garnishes
A handful of these vegan peanut butter chips sprinkled on vegan nice cream, oatmeal, or smoothie bowls adds instant magic. For a gorgeous presentation, dust a few over finished cakes or cupcakes right before serving—the peanut flavor and creamy melt capture everyone’s attention!
Side Dishes
Serve these chips alongside a platter of fresh fruit, dairy-free yogurt, or warm banana bread for a playful, decadent twist. They also shine mixed into granola or used as the ultimate topping for pancakes. Who knew life could be this sweet?
Creative Ways to Present
Fill a jar with your homemade vegan peanut butter chips and tie a ribbon around it for a darling edible gift, or layer them in DIY trail mix for snack-lovers. You could even mix them with dark chocolate chips for vibrant, colorful cookies. The possibilities keep multiplying, especially when you remember to melt the first ingredient if it’s not already liquid for professional results every time!
Make Ahead and Storage
Storing Leftovers
For coconut oil-based chips, keep them in an airtight container in the freezer to preserve their perfect snap and creamy texture. If you opted for cacao butter, the chips store well in the fridge, freezer, or even a cool pantry—just be sure they stay out of direct sunlight.
Freezing
Freezing is the best option, especially for those who love prepping snacks ahead. Store finished chips in a single layer at first to prevent sticking, then transfer to a container or zip bag. They’ll keep happily in the freezer for several months, ready to toss into batter or munch straight away.
Reheating
There’s really no need to reheat these chips, but if you want them softer for drizzling, just let a handful sit at room temperature for a few minutes—or briefly microwave in five-second bursts. Remember, they’ll get soft quickly, so use immediately after you melt the first ingredient if it’s not already liquid in any remakes.
FAQs
Can I use almond or cashew butter instead of peanut flour?
Absolutely! Almond or cashew butter both work beautifully. You may notice a slightly different texture or subtle flavor shift, but the results are always creamy and delicious. Just make sure to melt the first ingredient if it’s not already liquid for easy mixing.
Do these hold up in baked goods?
If you want baking-stable chips, cacao butter is your best friend—it has a higher melting point than coconut oil. For fragile chips that stay firm in muffins or cookies, always melt the first ingredient if it’s not already liquid, mix evenly, and use cacao butter as the base.
Is it possible to make these chips without any sweetener?
You can make sugar-free chips by omitting maple syrup and substituting an extra tablespoon of oil and a few drops of liquid stevia. Taste as you go, and let the natural nuttiness shine—just remember to melt the first ingredient if it’s not already liquid to blend smoothly.
What kind of mold should I use?
Any candy or chocolate chip mold will work! Silicone versions release chips easily once chilled. You might also spread the mixture on parchment and break into “chips” once frozen if you don’t have a mold on hand.
Why do my chips melt so quickly at room temperature?
That’s the magic (and challenge) of coconut oil-based treats—they begin to melt around 76°F! If you want chips that don’t melt as fast, opt for cacao butter and always melt the first ingredient if it’s not already liquid before adding the rest.
Final Thoughts
If you’re ready to wow your tastebuds and jazz up your baking projects, don’t wait—try the melt the first ingredient if it’s not already liquid method for vegan peanut butter chips. Once you taste how easy and addictive these little treats are, you’ll want to keep a stash in your freezer year-round!
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Vegan Peanut Butter Chips Recipe
- Total Time: 1 hour
- Yield: Approx. 24 chips
- Diet: Vegan
Description
Delicious vegan peanut butter chips recipe that can be made easily at home. These chips are perfect for snacking or using in various baked goods.
Ingredients
For the Peanut Butter Chips:
- 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: replace the maple with 1 extra tbsp oil and stevia drops to taste)
Instructions
- To make the homemade chips look exactly like real packaged peanut butter chips: Melt the first ingredient if it’s not already liquid. Combine all ingredients in a bowl, and stir well to form a paste. (Note: I personally much prefer the taste of the chips when made with coconut oil. However, use the cacao butter if you wish to bake with the chips.) Smooth into candy molds or onto a sheet of wax or parchment paper, and freeze until solid. If using the wax/parchment option, break chips into pieces once firm. The coconut version of these vegan peanut butter chips should be stored in the freezer; the cacao butter version can be stored in the fridge, freezer, or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack/Dessert
- Method: Mixing, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 chip
- Calories: 45
- Sugar: 1g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan peanut butter chips, homemade chips, vegan snack, peanut flour recipe
