No Bake Vegan Peanut Butter Pie
User Reviews
5
No Bake Vegan Peanut Butter Pie
Description
The pie crust is made from pitted dates processed with hot water until smooth, then combined with rolled oats to create a slightly textured base that presses firmly into a tart pan. The filling blends tofu, natural peanut butter, maple syrup, cocoa powder, cinnamon, ginger, and a pinch of salt until very smooth. This filling is poured over the crust and frozen to set firm before serving. The result is a creamy, vegan pie with peanut and chocolate notes layered with subtle spice from cinnamon and ginger.
The silky filling contrasts with the chewy and mildly sweet oat-date crust, producing a rich but dairy-free dessert. The pie stays firm in the freezer and can be garnished with peanut butter or chocolate chips for added texture and flavor.
Use a nonstick tart pan with a removable bottom for easy slicing and serving. Wetting your hands while pressing the crust prevents sticking. If desired, taste the filling and add more maple syrup for extra sweetness. Leftover pie should be kept frozen and only partially thawed before refreezing to maintain texture, or refrigerated for 3-4 days if preferred softer.
Ingredients
For the Crust
- 1 cup dates pitted
- ½ cup water + 1-2 tablespoons if needed, hot
- 1.5 cups rolled oats not instant oats
For the Filling
- 454 grams tofu drained and patted dry (Use GMO free if possible, medium or firm
- ⅔ cup peanut butter natural
- ⅔ cup maple syrup
- 2 tablespoons cocoa powder raw unsweetened
- ½ teaspoon cinnamon optional
- ½ teaspoon ground ginger optional
- ¼ teaspoon salt optional, sea salt
Instructions
For the Crust
- Add the pitted dates and half a cup of hot water to your food processor and process until smooth, scraping down the sides, as needed. Add another tablespoon or two of hot water, if needed to get a smooth consistency.
- Add the rolled oats to your date paste mixture and process until combined, and most of the oats are broken down, but no need to make it smooth.
- Transfer the mixture into your nonstick tart pan and use wet fingers to press down evenly on the base and sides. Set aside.
For the Filling
- Add all the filling ingredients to your food processor and process until completely smooth, scraping down the sides as needed.
- Then pour the filling over your prepared crust and use a silicone spatula to evenly spread it and smooth out the top.
- Freeze for 2 hours and then garnish with chocolate chips and a drizzle of extra peanut butter before serving, if desired.
Notes
- Use a nonstick tart pan with a removable bottom for easy pie removal.
- Press the crust into the pan with wet hands to prevent sticking.
- Taste the filling before freezing; add extra maple syrup if a sweeter pie is desired.
- Store leftovers in the freezer and avoid fully thawing before refreezing to preserve texture.
- If a softer texture is acceptable, leftovers can be refrigerated for 3-4 days instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359cal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 178mg | 7% |
| Potassium | 397mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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