Vegan Peanut Butter Pie
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.
- No baking required!
- Dietary Features: 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.
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- 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.
- Cocoa Powder: Use unsweetened cocoa powder. If you can find dark cocoa powder, it will add a richer chocolate flavour! Raw cacao powder would also work here.
- Coconut Oil: Used to create both a firm crust and filling. It cannot be substituted in this recipe.
- Maple Syrup: Sweetens both the crust and filling. 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.
How to Make this Recipe
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!
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.
- 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.
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)
- whipped coconut cream or dairy-free whipped cream of choice
- peanuts, optional
- melted chocolate, optional
- 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.
If you can’t find canned coconut cream, place a can of full-fat coconut milk in the fridge overnight. When you’re ready, open the can and carefully scoop the thick cream off the top, leaving the watery part behind. You can use the leftover water and any extra cream in soup, smoothies, curry or oatmeal.
If you don’t have a pie or tart pan, you can use a springform pan or 8 inch square baking pan lined with parchment paper.
Pie must be stored in the fridge for freezer. Store in the fridge for up to 1 week or freezer for up to 3 months. If frozen, thaw briefly at room temperature or in the fridge before serving.
To make your own whipped cream topping, whip together 1/2 cup chilled coconut cream with up to 1/4 cup maple syrup or powdered sugar to taste.
- Serving Size: 1 slice
- Calories: 473
- Sugar: 20 g
- Sodium: 187 mg
- Fat: 28 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 13 g
Keywords: vegan peanut butter pie, no-bake peanut butter pie