I love sweet little chip morsels, but most of them contain soy, dairy or unnecessary additives. When I read Leanne Vogel’s entry on Almond Buckwheat Goji Raw Bars over at Healthful Pursuit, I noticed that she also included instructions for making your own chocolate and carob chunks, which is great if you want to make sweet tasty treats from scratch. I thought, why not make nut butter chips using this recipe as a guide. This would be great for making cashew, almond or peanut butter chunks to put into cookies.

Peanut Butter Chunks
Yields 1 cup of peanut butter chunks.

Ingredients
1/2 C Peanut or Other Nut Butter
1/2 C Coconut Oil, melted in bowl of hot water
1 – 4 tsp Agave Nectar*

Directions
Line a jelly roll pan with parchment paper. In a bowl mix all of the ingredients together. Pour the mixture into the pan. Chill flat in the freezer for 30 minutes or until it solidifies. Chop up the mixture into chunks. Store the chunks in a sealed plastic bag or container in the freezer until you are ready to use them. When you are ready to use them, you may have chop or break up the chunks again. Work fast, or they will melt.

Carob or Chocolate Chunks
Yields 1 cup of carob or chocolate chunks.

Ingredients
1/2 C Raw or Toasted Carob or Cacao Powder
1/2 C Coconut Oil, melted in bowl of hot water
1 – 4 tsp Agave Nectar*

Directions
Line a jelly roll pan with parchment paper. In a bowl mix all of the ingredients together. Pour the mixture into the pan. Chill flat in the freezer for 30 minutes or until it solidifies. Chop up the mixture into chunks. Store the chunks in a sealed plastic bag or container in the freezer until you are ready to use them.

*If you don’t mind vegetarian morsels instead of vegan ones, you can substitute the agave nectar with honey.

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