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Fast and super simple to make (though more of a mouthful to say!), these fudgy peanut butter nuggets are extremely versatile – you can mix them into baked goods (like our upcoming recipe for peanut butter chocolate chip bars), top ice cream with them, or just enjoy ’em as is (though they will quickly disappear this way)!
I first stumbled upon the need for these while making my peanut butter banana custard cupcake recipe (also coming soon, be on the lookout). Unfortunately for us dairy-free folks, there are simply no options out there at the moment in the peanut butter chips department.
But just as with all food-related interests / goals, where there is a will there is always a way! With four simple ingredients, you’ll be able to make healthier chips that can fit your needs. And you can always use a different butter in place of peanuts: almond, sesame seed…whatever nut butter your heart desires! Personally I can totally envision sunflower or almond here. If you use a different nut butter, let me know how they turn out below!
|Alyssa, cutting peanut butter nuggets.|
The idea of any sweet “chips” aside from chocolate or peanut butter is quite novel, actually. But today’s idea is tomorrow’s product, so it wouldn’t surprise me at all to discover “nut butter chips” in specialty / health food stores eventually.
Because there are no additives or preservatives, these will melt if not kept in the freezer (since peanut butter is by nature not solid when at room temperature). For that reason, I highly recommend that, once frozen, you transfer these nuggets-o-sweetness immediately to a freezer-friendly container. When you need some, just use directly from freezer.
These chips are gooey, peanut-buttery, melt-in-your-mouth little pockets of deliciousness.
Gluten / Dairy Free / Vegan Fudgy Peanut Butter Nuggets
- 1 cup peanut butter sub any other nut butter if desired
- ½ cup coconut sugar or sub with regular sugar
- 2 tsp vanilla extract
- 3-5 TBSP non-dairy milk of choice
Put nut butter, coconut sugar and vanilla extract in a medium bowl. Starting with 3 TBSP of non-dairy milk, incorporate up to 5 TBSP to make mixture slightly spreadable.
Cover a 9” x 9” pan with parchment paper. Put mixture into pan. Using fingers, smooth out, covering bottom of pan.
Place in freezer for 30 minutes – 1 hour to harden.
Remove and cut into pieces. Transfer to a freezer-friendly container and store until ready to use (or begin by enjoying right away)!