peanut butter chips

By tinathorn

Ingredients

• 4 tbsp virign coconut oil or cacao butter (40g)
• 8 leveled tbsp peanut flour (PB2 or Betty Lou’s) (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.)

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

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 fitm. 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.