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.