No-Bake Vegan Peanut Butter Pie
on Jul 12, 2021, Updated Aug 21, 2024
This post may contain affiliate links.
This no-bake vegan peanut butter pie is a chocolate and peanut butter match made in heaven! This decadent dessert is easy to make and sure to impress anyone who takes a bite.
Features
- No baking required!
- Vegan and gluten-free, can be made peanut-free.
- Rich, creamy, mousse-like filling that’s completely dairy-free!
- Amazing dessert for holidays and special occasions like birthdays and Christmas.
- Made with wholesome natural ingredients.
- Amazing served straight from the fridge for a cool and creamy summer dessert.
Ingredient Notes
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Almond Flour: You’ll need 1 cup of almond flour to make the crust. You can use store-bought or make your own by blending blanched almonds in a high-speed blender or food processor. If you have extra, you can make Gluten-Free Almond Flour Peanut Butter Cookies or Vegan Almond Flour Oatmeal Cookies.
- Cocoa Powder: Use unsweetened cocoa powder. If you can find dark cocoa powder, it will add a richer chocolate flavour!
- Coconut Oil: It cannot be substituted in this recipe.
- Maple Syrup: Agave syrup would be a suitable substitute.
- Coconut Milk: Use a good quality canned coconut milk that’s thick, creamy and smooth. When you shake the can, it shouldn’t sound watery. Shake the can well before opening it.
- Coconut Cream: Look for canned coconut cream if you can find it. If no, you can make your own by placing a can of coconut milk in the fridge overnight. In the morning, open the can and carefully scoop the thick cream off the top. One can should produce about 1/2 cup of coconut cream, so you can reserve the extra plus the coconut water for another use such as a smoothie, oatmeal or curry.
Step-by-Step Instructions
Step 1: In a large bowl, mix all the crush ingredients together until well combined and crumbly. You could also pulse everything together in a food processor, if you prefer.
Step 2: Transfer the crust mixture to a pie tin and firmly press it into the bottom and sides using your fingers. Place the crust in the freezer while you prepare the filling.
Step 3: In a bowl, stir together the coconut milk, coconut cream and maple syrup until nice and smooth. Next, add the peanut butter and ground flax and mix again until completely smooth.
Step 4: Pour the peanut butter mixture over the chocolate crust in the pie tin. Place the entire tin in the fridge for 4 hours to set.
When ready to serve, top with your favourite dairy-free whipped cream, melted chocolate and peanuts. Enjoy!c
FAQs
No problem! The pie can can be made as peanut butter squares using a 7 or 8 inch square baking pan. I’d recommend lining the pan with parchment paper for easy removal. You can also use a springform pan.
You can leave it as is for a plain but delicious dessert or add as many fancy toppings as you like. Here are some ideas:
• melted chocolate – drizzle up to 1/3 cup melted chocolate chips or dark chocolate
• drizzle of peanut butter
• roasted or salted peanuts
• coconut whipped cream or other dairy-free whipped topping
• chocolate shavings or chocolate chips
• chopped homemade or store-bought peanut butter cups
Sure! You can definitely use almond butter for a peanut-free option.
Storing
- Peanut butter pie must be stored in the fridge or freezer.
- Fridge: Store up to 1 week wrapped in the pie tin or stored in a sealed container.
- Freezer: Store wrapped well, whole in the pie tin or in slices in an airtight container for up to 3 months.
- If frozen, thaw briefly at room temperature or in the fridge before serving.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
No-Bake Vegan Peanut Butter Pie
Ingredients
For the Crust:
- 1 cup almond flour or ground blanched almonds, 110 g
- 1 cup coconut flour, 110 g
- 1/4 cup unsweetened cocoa powder, 22 g
- 1/4 cup melted coconut oil, 60 g
- 1/4 cup maple syrup, 60 mL
- 1/8 tsp salt
For the Filling:
- 1 cup creamy peanut butter, 250 g
- 2 tablespoons ground flaxseed, 14 g
- 1/3 cup maple syrup, 80 mL
- 1 1/4 cup full-fat coconut milk at room temperature, 300 mL
- 1/3 cup coconut cream, 80 g
For Topping:
- whipped coconut cream or dairy-free whipped cream of choice
- peanuts, optional
- melted chocolate, optional
Instructions
- If you’re using ground almonds, add the almonds to a food processor or high-speed blender and pulse into a fine consistency.
- In a large bowl, mix all the crush ingredients together until well combined and crumbly.
- Transfer the crust mixture into a pie tin (18 cm) and firmly press it down onto the bottom and the side of the tin using your fingers. Place the crust in the freezer while we prepare the peanut butter pie filling.
- In a bowl whisk together the coconut milk, coconut cream and maple syrup until combined and smooth. Stir in the peanut butter and flax seeds until combined and creamy.
- Pour the filling into the chilled crust and let the pie set for 3-4 hours in the fridge.
- Before serving, top with coconut whipped cream and drizzle with melted chocolate. Top with chopped peanuts, if desired and serve.
Thoughts on leaving out the chocolate in the crust? I love peanut butter but have recently had to stop eating chocolate.
Hi! If you look through my other pies and cheesecakes you can choose one of the other crust recipes that don’t have chocolate and use it with this filling. Thanks!
Such a great recipe, yummi!
Thanks for the recipe and thanks for the gram information!
Best wishes,
Jesse-Gabriel