Now a quick disclaimer. These chips MUST be stored in the freezer. MUST. Not optional. The minute you take them out of the freezer you've got to add them to your recipe. They melt really fast. There is a recipe on Chocolate Covered Katie for Homemade Peanut Butter Chips that WON'T melt at room temperature and includes peanut flour and cacao powder--but I didn't have any of those on hand and my local health food store doesn't sell peanut flour. Aaaaand I'm impatient and didn't want to wait.
These are great for cooking because you are going to love adding a handful of these to your oatmeal raisin cookies, chopped cranberry and almond cookies, or peanut butter chip chocolate cookies.
Or just a handful plain like me. I hear coconut oil is good for the hair. I haven't heard anything about the hips though.
Homemade Almond Butter Chips (Homemade Peanut Butter Chips Too!)
Ingredients
- 2 tbsp creamy almond butter or peanut butter
- 3-4 tbsp powdered sugar
- ½ tbsp coconut oil (melted)
- 1-2 tsp cornstarch or flour
- ½ tsp vanilla
Instructions
- In a bowl mix ingredients together until smooth. You will want the mixture to have a frosting like consistency.
- Place the mixture in a small Ziploc container and snip off one small corner (¼ inch) of the bag. Pipe dots onto a piece of waxed paper. When finished, place paper into the freezer and freeze until set. Once frozen, transfer the chips into an airtight container to store. Store in the freezer until ready to use.
- Store until the moment you are ready to use them as they melt quickly.
These look great! Can I use cacao butter as a direct substitute for better stability at room temperature?
Yes, you absolutely could try cacao butter. At the time of writing it, cacao butter was really hard to find where I live but I think it would work well. Let me know how it goes!