Homemade vegan peanut butter chips – without all the artificial ingredients:

These homemade peanut butter chips take less than a minute to make…

And they literally MELT in your mouth!

But be warned: they are quite possibly more addictive than the most addictive thing you’ve ever eaten.

Making your own vegan peanut butter chips is a much healthier option than picking up a package of peanut butter chips from the store:

There are no partially-hydrogenated oils, refined sugar, artificial flavors, or corn syrup solids in these vegan peanut butter chips, and they honestly do taste a million times better.

Once you try homemade, you will never go back!

You only need 3 ingredients for these melty pb chips.

However, you will want to eat them all without sharing, so be sure that you plan accordingly.

Do you remember Earl, my alligator who protects my food?

I’m now willing to rent him out to whomever offers me the most chocolate in return.

Let the bidding commence.

Do you ever worry about food thieves?

When someone in his office stole Ross’s sandwich on Friends, I figured it was just exaggerated slapstick comedy. But in my first year of college, I learned those types of food thieves really do exist.

Girls in my dorm took to writing on their containers, “I have a cold. Steal my food and you’ll get my germs,” yet the thieves still persisted. My roommate says it happens in her office as well, with people routinely taking coworkers’ lunches.

Thankfully, the only one who ever steals my food nowadays is Henry.

Vegan Peanut Butter Chips

Vegan Peanut Butter Chips Total Time: 10m Print This Recipe 5/5 Ingredients 4 tbsp virign coconut oil or cacao butter (40g)

8 leveled tbsp peanut flour (48g)

1 tbsp pure maple syrup (14g) (For a sugar-free version, replace the maple syrup with 1 extra tbsp oil and stevia drops to taste) Instructions *To make them look exactly like real peanut butter chips, I recommend this Chocolate Chip Candy Mold. Peanut butter chips recipe: 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. View Nutrition Facts

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