Use these homemade peanut butter chips to top vegan ice cream and treats, or as ingredients in recipes.
For years and years, I’ve made chocolate peanut clusters for Christmas gifts for family and friends. This Christmas, I was nearly able to veganize them, except for the milk whey that was listed in the peanut butter chip ingredients. Since I was making them for non-vegans, I didn’t worry about it. But, I still wanted to find a way to make vegan nut clusters.
When I was researching vegan peanut butter chips, I found this recipe from Chocolate Covered Katie. I gave it a try and it worked! The chips are made with only three ingredients, so everything can be stirred up, popped into the freezer and ready to go in one half hour. The resulting recipe was these delectable Chocolate Almond Walnut Clusters.
The one challenge I found with these peanut butter chips is the need for freezing/refrigeration. I mainly intended to use them in chocolate nut clusters that typically solidify on a wax paper covered counter. With these peanut butter chips, trays of chocolate clusters must be popped into the freezer for five minutes and will re-soften after a half hour or so out of the freezer. They won’t re-soften to the point of being too soft to pick up, just so that you’ll get chocolate on your fingers. But, you only need 10 minutes for your guests to eat them all up and then celebrate as you get the next batch from the freezer! So, not really a problem!
I doubled the original peanut butter chip recipe, but this can be cut in half or even quarters for a small amount. My version makes slightly more than two cups, 2-1/4 to 2-1/2 cups total. For freezing, the mixture covers the bottom of one quiche dish, with about 1/4-inch thickness.