Go Back
–+ servings
Homemade peanut butter chips for Full GAPS

Homemade Peanut Butter Chips for Full GAPS

Pale frozen peanut-butter chips made with properly prepared homemade peanut butter, cocoa butter, raw honey, and homemade vanilla.
Print Recipe Pin Recipe
Prep Time 10 minutes
Freezing Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Component, Dessert, Snack
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tbsp creamy homemade peanut butter made from properly prepared peanuts
  • 3 tbsp food-grade cocoa butter melted, then measured
  • 1 tbsp raw honey
  • 1/4 tsp homemade vanilla extract no added sugar

Equipment

  • Small Le Creuset stainless-steel saucepan or another GAPS-compatible stainless pan
  • Small glass or stainless mixing bowl
  • Measuring spoons
  • Fork or spoon and silicone scraper
  • Shallow clear glass dish or stainless tray
  • Stainless-steel knife for chopping the frozen sheet

Method
 

  1. Measure the homemade peanut butter, raw honey, and homemade vanilla into a small glass or stainless bowl. Set out the tablespoon measure, shallow dish, and scraper.
    Measured peanut butter chip ingredients with Le Creuset saucepan
  2. Melt the cocoa butter in a small stainless-steel saucepan over low heat. Turn off the heat when only a few pale pieces remain. Measure exactly 3 tablespoons of the clear melted cocoa butter.
  3. Stir the melted cocoa butter into the peanut-butter bowl until the mixture is uniformly pale tan, smooth, and glossy with no oil ring or honey streak. Spread it in one thin even layer in the prepared dish.
    Smooth peanut butter chip mixture spread before freezing
  4. Freeze at least 25 minutes, until rigid through the center. Lift out the sheet and chop into small irregular chips and shards. Keep cold.

Notes

  • Full GAPS: Use after properly prepared peanuts and every ingredient are introduced and tolerated.
  • Peanut butter: Homemade only, without sugar, industrial oils, starch, or emulsifiers.
  • Separate formula: Do not add cocoa powder; use the linked cocoa-chip post for that formula.
  • Storage: Keep covered in glass in the refrigerator or freezer.

Tried this recipe?

Let us know how it was!