It’s a given, but the magic starts with peanut butter. Then for sweetness and texture we add agave nectar and powdered sugar. And lastly, to thin it out and help it firm up and keep a “chip” shape, melted coconut oil. Mixy, mixy mixy time, then pour baby pour. Next? Pop it in the freezer – the longer the better. But impatient minds will be happy to know that I tested it at 30 minutes and, although it was more prone to softening while cutting, it did work! You’re basically just looking for a very firm sheet that can be easily cut and broken into chips. Now, these chips are not like regular baking chips, which contain preservatives and additives to help them keep their pure shape when baking. These will soften up a bit more during baking. But the flavor is there 100%. Trust me, I have a cookie recipe featuring these bad boys coming up soon that showcases their peanut buttery glory. Another difference? You’ve gotta keep these in the freezer to help them stay fresh and keep their shape. “Boo hoo, that’s a bummer,” you say. Well, I say the benefit of this fragile handling and care is that you get vegan, gluten-free baking chips that are made from four simple ingredients and are additive- and preservative-free! That’s a pretty fair trade-off, no? So what can you add these chips to? I’m glad you asked… CakesCookiesQuick breadsMuffinsIce creamsSundaesWafflesPancakes You name it, these will do the trick! Have fun, friends!
