[vegan, grain-free, gluten-free, sugar-free, keto, soy-free, palm oil-free]
I’m so excited! I think I’ve nailed it with this little recipe. My homemade peanut butter chips taste so rich and delicious – just the right combination of sweet and salty. They have a smooth but not overly soft consistency. There’s still texture to bite into after folding them in your favorite brownies and baking them in the oven. And hey, they’re totally guilt-free: vegan, gluten-free, and sugar-free.
The Land of Peanut Butter Lovers
My year as a foreign exchange student in the U.S. was filled with peanut butter delicacies: peanut butter and jelly sandwiches, peanut butter cups, and gooey, peanut butter chip-laced brownies. I would’ve been blind not to run into peanut butter anywhere and everywhere. Americans love their peanut butter, and they put it in pretty much everything!
And for good reason; it’s completely delicious! All-natural, additive-free peanut butter is also very healthy (unless you eat jarfuls of it). Of course you can’t vouch for the healthiness of many of the desserts made with peanut butter, since they tend to contain a lot of refined sugar.
Replace Chocolate with Homemade Peanut Butter Chips
Homemade peanut butter, when consumed in moderation, is good for you. The same goes for homemade peanut butter chips, when you make them without added sugar. You’ll get the health benefits of peanuts, as well as the wonderfully intense taste, without anything unnecessary.
In many of my recipes, I’m used to using chocolate chips. They’re such an American staple and the go-to add-in of millions of home bakers. Numerous classic American desserts, including chocolate chips cookie dough and cookies, are made with chocolate chips. What else?
What if you used homemade peanut butter chips instead? They’re an excellent substitute for chocolate, because they’re healthier but equally delicious. Many store-brand dark chocolate chips are high in sugar. 100 grams of my homemade peanut butter chips contain no more than 6 grams of sugar. And that’s natural sugar from peanuts. There’s no added sugar at all.
Make Peanut Butter Chips from Four Ingredients
Yes, you only need peanut butter, erythritol, cocoa butter, and vanilla extract. The biggest challenge isn’t from what and how but with what to make homemade peanut butter chips. This is because the appearance of the peanut butter chips is relevant to their usability and esthetic qualities.
I have a silicone chocolate chip candy mold that I got from Amazon. It’s so great to use. And it’s just the right fit for our freezer. It’s a real time saver, when it comes to making any kinds of baking chips at home. It’s easy to use, but the end results look pretty professional. If you donä’t have a candy mold at hand, there’s an alternative method to make your homemade peanut butter chips. Just spread the dough onto a small baking sheet and press down to about 1/4 inch thickness. Freeze it according to the instructions below. After that, you’ll be able to cut or break the thin sheet into small square or rectangular pieces.
The ingredient list is short but maybe a little unusual. However, these four ingredients are likely to result in the best homemade peanut butter chips you’ve ever tasted:
- Peanut butter – I love making peanut butter at home, because I get it just how I like it and without any unnecessary additives. Click on the link above for the recipe. When it comes to using store-bought peanut butters, get the all-natural kind with only salt added. Be sure to check the labels carefully, because not all “natural” peanut butters are what they claim to be.
- Powdered erythritol – Erythritol is a naturally occurring sugar alcohol or polyol that is extracted from glucose using fermentation. It’s completely calorie-free, so it doesn’t raise blood sugar levels or cause tooth decay. It’s almost as sweet as regular granulated sugar and can be used in place of sugar. You can grind erythritol into powder using a blender or food processor or get it already in powder form. My favorite powdered erythritol is Sukrin Melis, which I buy online.
- Cocoa butter – The Finnish brand Foodin has a delicious, high-quality, and easy-to-use cocoa butter product. The butter comes in granular form, which my eldest daughter thinks looks funny. When I getting together the ingredient for these homemade peanut butter chips, she asked me why I was going to use grated cheese in them! The only downside is that cocoa butter is pretty pricey, but the fantastic flavor makes up for it. The rich smell alone is enough to convince you. Be extra careful when melting cocoa butter so it won’t seize or clump up. I recommend using a double boiler, in order to keep the temperature low enough. You can substitute coconut oil for the cocoa butter, if you’d like. In that case, the homemade peanut butter chips are likely to soften much faster at room temperature and when handling them.
- Vanilla extract – Anyone, who is familiar with American-style baking, must be familiar with vanilla extract. It works well in any kind of baking, as a matter of fact. So it’s worth investing a couple of euros or dollars in, especially if you want to add that authentic flavor to your sweet treats and desserts. Simply Organic is my favorite vanilla extract brand.
Once you’ve got your ingredients ready, it’s as simple as melting the cocoa butter and stirring the rest of the ingredients in it. The result is a sticky and thick paste with an intense flavor. That’s what irresistibly yummy homemade peanut butter chips are made of!
Homemade Peanut Butter Chips
- ½ cup peanut butter natural/homemade
- ¼ cup powdered erythritol or confectioner's sugar for non-keto
- 1 tbsp cocoa butter melted
- 1 tsp vanilla extract
- Melt the cocoa butter in a double boiler. Fill a saucepan about halfway with warm water. Place a heat-proof mixing bowl on top of the saucepan so that the bottom of the bowl doesn't touch the water. Add the cocoa butter in the bowl. Turn the stove on low. The steam from the simmering water will gently melt the cocoa butter.
- While melting, stir the cocoa butter with a fork. Once melted, remove from the stove. Let cool for a couple of minutes.
- Add the peanut butter, powdered erythritol, and vanilla extract. Mix until thoroughly combined and smooth.
- Scrape the mixture onto a silicone chocolate chip mold. Smooth into the candy mold using a spoon. If not using a candy mold, spread the mixture on a parchment paper-lined baking sheet or tin. Smooth it out and press firm to a ⅕-inch thick, rectangular sheet. Put the candy mold or baking sheet in the freezer for an hour.
- Remove the peanut butter chips from the freezer right before intending to use them. Gently pop them out of the mold onto a plate. If not using a mold, use a sharp knife to cut the sheet of peanut butter mixture into small pieces. Store the peanut butter chips in the freezer.