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Search Results for: peanut butter

Super-Easy Homemade Peanut Butter Chips

October 8, 2014 by Natalia Gill 24 Comments

Super-Easy Homemade Peanut Butter Chips - The Nourishing Gourmet

By Natalia Gill, from An Appetite For Joy

Peanut butter, unrefined sugar, coconut oil and vanilla are combined, hardened in the freezer then sliced into bite-sized morsels of bliss. These silky, sweet & salty little chips taste divine on their own, but this is a dangerous path to tread! I try to reserve them for a special treat atop ice cream or in cookies and other baked goods.

You may also want to check out the many other mouth-watering peanut butter recipes on this blog!

It was my 3-year old daughter who first opened the door to peanut butter chips. We were shopping at Trader Joe’s when she made the decision to place a bag into her kid-sized cart. My knee-jerk reaction was to quickly and nicely veto it, then redirect her to the dried mango. But I paused and skimmed the ingredients. Could have been worse. I decided to stroke her confidence and bring them home.

Last time she did this I ended up with 5 cans of sardines! I got a little creative them them.

Super-Easy Homemade Peanut Butter Chips - The Nourishing Gourmet

How these chips act in baking (it’s a little different)

When you take out the additives, and use unprocessed ingredients, peanut butter chips melt at a lower temperature. So you have to store these in the freezer then take them out immediately before you use them.

  • In cookies and scones they work perfectly, leaving little pockets of gooey goodness.
  • In muffins they leave somewhat concentrated pockets of peanut butter but they get absorbed by the muffin so there is no change in texture. Could be a good thing, but I’m just letting you know what to expect. (I’ve only tried them in coconut flour muffins, so they might act differently with less spongy flours.)
  • In waffles & pancakes – I haven’t tried this yet but I’m assuming they will work similar to the cookies since they are cooked quickly.
  • Over ice cream they are absolutely delicious!

Super-Easy Homemade Peanut Butter Chips - The Nourishing Gourmet

Using unrefined powdered sugar

You’ll need to use powdered sugar in these. Thankfully making your own unrefined powdered sugar is easy!

I have also tried a different method, leaving the sugar un-powdered and melting all the ingredients over the stove. For whatever reason, I had a surprisingly difficult time getting the coconut sugar to melt so powdering your sugar first is definitely the way to go.

UPDATE: I think melting the ingredients gently on the stove-top then cooling would work. I thought the coconut sugar wasn’t melting but now I realize that the graininess I was tasting was the texture in the natural peanut butter – it was more prominent when it was melted. I think the  graininess would be unnoticeable when cooled!

I hope you enjoy them!

Super-Easy Homemade Peanut Butter Chips - The Nourishing Gourmet

Super-Easy Homemade Peanut Butter Chips
 
Author:
Natalia Gill
Recipe type: Dessert
Cuisine: Topping, Add-In
Serves: about 4 cup
Print
 
These simple and delicious peanut butter chips come in handy for many purposes.
Ingredients
  • 1 cup peanut butter
  • ¼ cup coconut oil
  • ¼ cup powdered coconut palm sugar or powdered sucanat (it's easy to make your own)
  • 1 teaspoon vanilla extract
  • Sea salt, to taste (if your peanut butter is not salted)
Instructions
  1. Stir together the ingredients until smooth.
  2. Pour into a parchment paper lined baking pan (mine was 9x13)
  3. Freeze for 1 hour
  4. Slice up into chips (for best results, place the pan on cooling packs when doing this)
  5. Store in the freezer until immediately before use
Notes
You can certainly reduce the sugar! I put in a fair amount because we usually make our baked goods not-too-sweet so we like a sweet chip inside them.

Almond and sunflower seed butters would also work well.
3.2.2807

Filed Under: Baked Goods, Dairy Free, Desserts, Gluten Free, Uncategorized, Vegan, Vegetarian

Chocolate Covered Peanut Butter Lollipops (and other fun and frugal food)

September 19, 2013 by KimiHarris 5 Comments

Chocolate Covered Peanut Butter Lollipops
Peanut butter is mixed with coconut flour, honey, and vanilla for a “cookie dough”. It is then cut into squares, dipped into chocolate and served on a lollipop stick. This is one fun and delicious way to enjoy your food! And you can use whatever nut or seed butter you want in this recipe, making it very easy to work around allergies and food restrictions.

Food can be so fun – whether it’s that exotic, wild looking fruit, that strangely human looking root vegetable, or the many creative ways to serve food. My children help me see the funny and fun side of food. And it is them that motivate me to take that extra step with food to make it extra special.

I remember waaaaaay back in the day before we found out about our food intolerances, for a special treat I got Elena one of the cake pops at Starbucks. Her eyes were so big and happy when she was first handed it, and she eagerly ate the small frosted cake. I love the honest wonder children have with food. It is so cute and sweet! But you know what?  She found it too sweet, and it gave her a stomachache.

This is why I try to make fun and special treats for my children at home. Not only is it much more healthy, it is also frugal, which is why this post is part of my 52 ways to save money on a healthy diet. Now, we still get occasional treats out (there is a great gluten-free, egg-free, dairy-free cupcake place nearby), but it is far and few between. These lollipops are actually quite simple to make (especially the first step), so they are perfect to make with children. And peanut butter and chocolate is a favorite combination! (This recipe that uses sunbutter – a sunflower seed butter –inspired me. So if you need to avoid peanuts, sunbutter is a good option).

A few other fun treats to make at home with your kids that are both healthier and fun:

  • First, I did actually make my own cake pops for a birthday party last year. Read about it here.
  • Danielle shares amazing (and healthy!) homemade “whoppers” here. This protein-rich snack is super fun for kids and adults alike!
  • We like kombucha around here, so why not make a kombucha float? Here is one version of mine that uses vanilla (for a cream soda like effect) and orange.
  • One of my favorite treats growing up with chocolate syrup drizzled over ice cream of into a cup of milk for chocolate milk. Oh how I loved chocolate milk! Here is a homemade version.
  • These teeny tiny coconut flour cookies use no eggs and are so easy to make! Teeny tiny anything is fun in this household.
  • Have fun with pancakes! Make dipping sticks, heart shapes, and more.
  • I love making a batch of my silky maple fudge and then making this special treat with it.
  •  And if you still need ideas, check out this cookie and candy post of twenty. 
Chocolate Covered Peanut Butter Lollipops (and other fun and frugal food)
 
Author:
Kimi @ The Nourishing Gourmet
Recipe type: Dessert
Serves: 12
Print
 
You will need lollipop sticks for this recipe. If using other nut butters, simply adjust coconut flour to the moisture content of the nut butter. For example, if your nut/seed butter is moister you can add coconut flour until it forms a stiff dough.
Ingredients
  • 1 teaspoon chia seeds
  • 3 tablespoons whole fat coconut milk (or milk of choice)
  • 1 cup unsweetened creamy peanut butter (or nut/seed butter of choice)
  • 1 teaspoon vanilla (gluten-free, if needed)
  • 3 tablespoons raw honey (or sweetener of choice)
  • 3-4 tablespoons coconut flour
  • 1- 2 cups of dark chocolate chips (allergy-free chocolate, if needed)
Instructions
  1. In a medium bowl, combine the chia seeds and the coconut milk. Allow to gel for about 15 minutes.
  2. Line a loaf pan or small casserole pan with parchment paper.
  3. Mix the peanut butter, vanilla, and honey with the chia seeds and coconut milk. We used a fork and that worked just fine.
  4. Starting with about two tablespoons of coconut flour, mix in coconut flour until it forms a stiff-ish dough. Think of what peanut butter cookie dough is usually like. That is what you are aiming for. Remember that coconut flour will continue to absorb moisture as it sits.
  5. Press into pan. You want the mixture to be about 1 ½ to 2 inches high. I pressed it into about a third of an average loaf pan, and smoothed out the top with my fingers.
  6. Freeze until firm. Then cut into 12 pieces, and stick a lollipop stick half way down into each one. If they start to crumble at all, don’t worry; Just press back together with your fingers. Freeze until ready to dip.
  7. Melt the chocolate chips in a heat safe bowl over simmering water until melted. (Don’t burn the chocolate, but keep stirring it.) I used 2 whole cups of chocolate chips, but it was definitely way too much. Next time I am going to try a heaping cup’s worth, and see how it goes. You can add a tablespoon of butter or coconut oil to the chocolate to make it extra easy to dip the peanut butter lollipops in, but the chocolate will also melt much faster that way. Your choice.
  8. I found it easier to “dip” the lollipop by holding it over the chocolate bowl, and quickly spooning the chocolate over the lollipop (making sure that chocolate covered where the stick met the lollipop, to keep it on the stick once firm). Place on a parchment covered sheet pan and either refrigerate or freeze until firm.
  9. Serve with love (we like them frozen too!)
3.2.2124

Filed Under: 52 ways to save money on a healthy diet, Dairy Free, Desserts, Gluten Free, Nourishing Frugal Tips, Vegan, Vegetarian

Chocolate Peanut Butter Cookies (Grain- and Dairy-Free)

September 13, 2012 by KimiHarris 23 Comments

Jessica shares a delicious cookie recipe to go with our Nourishing Back to School recipes today. They are grain- and flour-free, lightly sweetened, and a perfect after school snack. – Kimi

These chocolate peanut butter cookies make a perfect after school treat, or a special treat in the lunchbox of kids (big or little!). They are even better with a glass of cold milk. These cookies are rich in flavor, with a perfect balance of chocolate and peanut butter. They are only mildly sweet, plus they’re packed full of protein and fiber so they are quite filling. They are gluten- and grain-free and only made with natural sweeteners. There is nothing better (in my opinion) than a chocolate peanut butter cookie. The recipe was inspired by a recipe I found on Health-Bent.com for their Paleo Double Chocolate Chunk Cookies.
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Filed Under: Uncategorized

Back to School Treat: Homemade, Healthier “Reese’s Peanut Butter Cups”

September 7, 2009 by KimiHarris 34 Comments

ng_peanutbutter
The other day, Elena and I needed a project to work on together, so I decided to try to make our own, healthier version of “Reese’s Peanut Butter Cups”.  Starting with the peanut butter filling, we heaped peanut butter in a bowl. Because we find that a little sweetener is just as good as a lot, we added just a bit of honey, toasted nuts for crunch, and coconut oil for creaminess. Once topped with chocolate we were set. They were a hit!

This is a great project to do with kids because not only is it a yummy treat, but there is almost no oven work and you can taste as you go along (which Elena certainly did!).They are great for a back to school treat for children, but I bet my husband wouldn’t mind taking some to college today, so I am going to send some with him too.

…

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Filed Under: Dairy Free, Desserts, Gluten Free, Nourishing Frugal Recipes, Snacks, Vegetarian Tagged With: Coconut oil, Dairy Free, Gluten Free, Grain Free, Nourishing Frugal Recipes, Vegetarian

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