Peanut Butter Baking Chips


gluten-free, dairy-free, egg-free, vegan, soy-free, cane sugar-free

Introducing the first gluten-free, cane-sugar-free, poison-free Peanut Butter Baking Chip.  Chunk.  Shape doesn’t matter, people.  We are talking gluten-free, cane-sugar-free, poisonous-transfat-chemical-free peanut butter pieces of deliciousness here.  Pieces of heaven intended to gussy up your average baked good and make it more enticing than Johnny Depp in Chocolat.

I feel like I’ve struck gold.  Or INVENTED it.  Ha!  o-KAY.  I’m a nerd, I know.  Such excitement should be reserved for more important things like, I don’t know, newborn babies… uncovering the mysteries of time travel… which celebrities are now wearing Kabbalah bracelets… Yes, all matters of precedence.

Peanut butter chips and/or chunks?  One might claim they take a backseat to, oh, political correctness.  A person might argue the lack of a wholesome, nutritious peanut butter chip is not nearly as detrimental as the lack of belts commonly seen among American, male youths.

Well.  If either of those examples describe you, then this is no place for you, friend.   Peanut butter chips are on my “Important Things” list.  Now and always.  So.  Nevermind my afore-mentioned seemingly excessive enthusiasm… because it isn’t excessive.  At all.  These PB gems ARE gold.  A tanner, duller gold.  So what?  I’ll take it over the other kind any day.

Peanut Butter Baking Chips

1/2 cup peanut butter

1/2 cup coconut sugar

4 Tbsp spectrum shortening

4 Tbsp tapioca flour/starch

1/4 tsp salt

2 tsp vanilla

1. Simmer peanut butter and spectrum over low heat until creamy.

2. Add palm sugar.  Stir and simmer till blended well.

3. Add remaining ingredients and mix well.

4. Turn heat off.  Pour mixture into parchment-lined 8×8″ pyrex dish.  Spread evenly.

5. Put in freezer for a few hours or overnight to be safe.

6. Remove from freezer, cut into chunks.  Store in container in the freezer.




Filed under Confections

6 responses to “Peanut Butter Baking Chips

  1. Wow, brilliant, Desi! Add these to some chocolate cookies and folks will be going bonkers for them. I like the “poison-free” part of your description, too. (The Johnny Depp imagery wasn’t bad either … LOL … LOVE that movie!) All our food shoudl be poison free!


  2. I am all over this. Bet you could do it with other nut butters too. Definitely adding this to my must try list. Thanks!


  3. Oh dear, I was so excited to add these to my homemade coconut milk ice cream until I realized that I don’t have spectrum shortening, coconut sugar OR tapioca starch. Are there any substitutes for these ingredients? :(

    • Hi Kelsey!
      Any sort of shortening will do (I prefer organic like Spectrum, which you can find at Whole Foods or any health food store!). You could also use refined coconut oil because that is solid at room temperature! You can use brown sugar, sucanat, demeura etc. in place of the coconut sugar (if you can tolerate cane sugar) – otherwise, no other cane sugar substitutes would work because they’re all liquid (agave, maple syrup, honey, etc!) and the granulated form is really essential to keeping the structure of the chip! However, keep in mind that coconut sugar is easy to order (here for example:, and if you check back in a few days, I will add it to my OpenSky store and you could purchase it there, if you’d like! Lastly, any starch can be substituted for the tapioca starch – potato, corn, etc! You could probably even use any flour of choice, if you wanted. I haven’t tried that, so I can’t promise it would work perfectly, but I think it would be pretty darn close! Let me know of any substitutions you make and whether or not they work! Good luck! :)

  4. Juli

    So, I can cook with these in place of the Reese’s one’s???

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