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