0 from 30 votes
No Bake Vegan Peanut Butter Pie
A healthier vegan peanut butter pie that will knock your socks off. It's rich and creamy, lightly sweetened and utterly delicious.
Prep Time
25 mins
Freeze Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 8 Servings
Calories: 359 kcal
Course:
Dessert
Cuisine:
American , Canadian
Ingredients
For the Crust
- 1 cup pitted dates
- ½ cup hot water + 1-2 tablespoons if needed
- 1.5 cups rolled oats not instant oats
For the Filling
- 454 grams medium/firm tofu drained and patted dry (Use GMO free if possible.)
- ⅔ cup natural peanut butter
- ⅔ cup maple syrup
- 2 tablespoons raw unsweetened cocoa powder
- ½ teaspoon cinnamon optional
- ½ teaspoon ground ginger optional
- ¼ teaspoon sea salt optional
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.
Cup of Yum
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. This will make transferring your pie MUCH simpler. (This pie is photographed using an 11 inch nonstick tart pan, but this will also work using a 9 or 10 inch pan.)
- Use wet hands to press the crust into your tart pan, to prevent sticking.
- If you have a sweet tooth, taste the filling once processed (before pouring over your pie crust) and add an additional ¼ cup of maple syrup if needed.
- Storage
- Storage
- If you won't be consuming all the pie, return leftovers to the freezer immediately. Don't let it fully thaw and then refreeze as it alters the flavour and texture.
- If you don't mind the pie being very soft, you may also store leftovers in the refrigerator for 3-4 days.
Nutrition Information
Calories
359cal
(18%)
Carbohydrates
49g
(16%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Sodium
178mg
(7%)
Potassium
397mg
(11%)
Fiber
5g
(20%)
Sugar
30g
(60%)
Vitamin A
2IU
(0%)
Vitamin C
1mg
(1%)
Calcium
128mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 359
% 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.