Vegan Peanut Butter Pie

Name: Vegan Peanut Butter Pie
Prep time: 30 min
Total time: 30 min
Yield: 16 serving
Ingredients: 1 1/2 cups almond flour; 1/4 cup cocoa powder; 1/4 cup maple syrup; 3 tablespoons melted coconut oil; pinch of salt; 1 cup All-Natural Peanut Butter; 3/4 cup water; 1/2 cup melted coconut oil; 1/2 cup maple syrup; 1/4 teaspoon sea salt; 3 tablespoons melted coconut oil; 3 tablespoons maple syrup; 3 tablespoons cocoa powder; chopped nuts

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4.9

195 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
16
Calories
303 kcal
Course
Dessert
Cuisine
American

Vegan Peanut Butter Pie

Dana Benson

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This Vegan Peanut Butter Pie tastes like a chocolate peanut butter cup! It's naturally gluten-free and dairy-free, with just a few simple ingredients, for an easy no-bake dessert.

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Ingredients

Servings

Chocolate Crust

1 1/2 cups almond flour
1/4 cup cocoa powder
1/4 cup maple syrup (at room temperature)
3 tablespoons melted coconut oil
pinch of salt

Peanut Butter Pie Filling

1 cup All-Natural Peanut Butter
3/4 cup water
1/2 cup melted coconut oil
1/2 cup maple syrup (at room temperature)
1/4 teaspoon sea salt

Chocolate Topping

3 tablespoons melted coconut oil
3 tablespoons maple syrup (at room temperature)
3 tablespoons cocoa powder
chopped nuts , for topping (optional)

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Instructions

Spray an 8-inch pan lightly with oil, then press a piece of parchment paper inside. (Alternatively, you can grease a springform pan.) To prepare the crust, combine the almond flour, cocao powder, maple syrup, coconut oil and salt, and stir well, until it sticks together.
Press the crust evenly into the bottom of the prepared pan, then place it in the freezer to firm up as you prepare the filling.
To prepare the Peanut Butter Pie filling, add the peanut butter, maple syrup, coconut oil, water, and salt to a blender, and blend until very smooth. Alternatively, you can use an electric hand mixer to beat this well. (Mixing by hand, even with a whisk, will not give you the same results.)
Remove the pan from the freezer and pour the peanut butter filling on top of the chocolate crust. Return the pan to the freezer, making sure it's sitting on a flat surface, so the pie will set evenly.
When the peanut butter filling has set, which can take roughly 3 to 4 hours, prepare the chocolate topping. In a small bowl, combine the coconut oil, cocao powder, and maple syrup, and whisk well until it's very smooth, with a drippy consistency.
Once the peanut butter filling is firm to the touch, use the parchment paper to remove the peanut butter pie from the pan. Drizzle the chocolate topping over the top, and watch it harden quickly as it rests on the frozen pie. Slice and serve right away, with a few chopped peanuts on top, if you like.
This peanut butter pie will store well in an airtight container for up to 3 months in the freezer. Serve chilled for the best texture.

Notes

Nutrition information is for 1 of 16 slices, and is just an estimate, not a guarantee. This is definitely not a low calorie food, but a little slice is very rich and goes a long way!
Note: I use salted peanut butter usually, and still add the extra salt to the filling. However, you can adjust this to your salt preference, and taste as you go.
To avoid a coconut flavor, use refined or expeller-pressed coconut oil. It has ZERO coconut taste!

Nutrition Information

Show Details

Calories 303kcal (15%) Carbohydrates 18g (6%) Protein 6g (12%) Fat 24g (37%) Saturated Fat 11g (55%) Sodium 112mg (5%) Potassium 179mg (5%) Fiber 2g (8%) Sugar 12g (24%) Calcium 51mg (5%) Iron 1mg (6%)