Vegan Peanut Butter Chips are perfect for baking, sprinkling on ice cream or eating right out of the freezer for a quick dessert. Sweetened with maple syrup and icing sugar, they are absolutely delish.
The whole reason for being interested in making Vegan Peanut Butter Chips was actually to use them in our Vegan Cuban Lunch Chocolates.
It’s super hard to find peanut butter chips that don’t contain whey powder or some other type of dairy.
So, of course, we made our own!
These are super easy to whip up and last in the freezer.
And we discovered that they are insanely good on ice cream, in desserts or just eaten straight up.
HOW DO YOU MAKE VEGAN PEANUT BUTTER CHIPS?
Grab a mixing bowl and pour in your smooth peanut butter.
Add the powdered sugar.
Then the maple syrup and melted coconut oil.
Give it a good mix and pour onto a parchment lined cookie sheet.
Now stick it in the freezer for 1-3 hours (overnight is fine.)
Remove from the freezer and cut into the shape you want using a pizza cutter or knife. Break them up and store in a container or plastic freezer bag!
*These will melt fast out of the freezer. Only take them out when you’re ready to use them!
- 1 cup smooth peanut butter
- 1/3 cup coconut oil, melted
- 2 tbsp powdered sugar
- 2 tbsp maple syrup
- Add all ingredients to a mixing bowl.
- Whisk until smooth.
- Pour onto a parchment lined cookie sheet and spread out close to the edges with a spatula so it's nice and uniformly thin.
- Freeze for 1-3 hours.
- Remove from freezer and cut into desired chip size with a pizza cutter or butter knife.
- Store in the fridge up to one month!
The peanut butter chips melt fast. Only take them out of the freezer when you're ready to use them!
recipe adapted from Minimalist Baker
WANT MORE SWEET VEGAN RECIPES?
Did you try making the vegan peanut butter chips? Let us know what you used them for in the comments! Click the image below to save the recipe for later!