Vegan Peanut Butter Pie
User Reviews
4.9
Vegan Peanut Butter Pie
Description
The Vegan Peanut Butter Pie starts with a chocolate crust made from almond flour, cocoa powder, maple syrup, melted coconut oil, and salt pressed into an 8-inch pan and chilled to set. The filling combines all-natural peanut butter with water, coconut oil, maple syrup, and a pinch of sea salt, blended until very smooth and poured over the crust before freezing. This no-bake method produces a silky, firm filling that contrasts the tender, slightly crumbly crust.
The finishing chocolate topping, prepared from melted coconut oil, maple syrup, and cocoa powder, adds a glossy layer that can be garnished with chopped nuts. The pie is kept in the freezer until firm and sliced into 16 portions. The combination of natural peanut butter and maple syrup provides a sweet yet earthy flavor, while the refined coconut oil ensures no overt coconut taste, making it approachable for those avoiding dairy and eggs.
This dessert is rich with a substantial texture ideal for a small serving after a meal or for sharing at gatherings that require a vegan option. It should be kept frozen until serving and slices can be portioned according to appetite.
Ingredients
Chocolate Crust
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup maple syrup (at room temperature)
- 3 tablespoons coconut oil melted
- salt pinch
Peanut Butter Pie Filling
- 1 cup peanut butter all-natural
- 3/4 cup water
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup (at room temperature)
- 1/4 teaspoon salt sea salt
Chocolate Topping
- 3 tablespoons coconut oil melted
- 3 tablespoons maple syrup (at room temperature)
- 3 tablespoons cocoa powder
- nuts for topping (optional, chopped
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
- Adjust the salt in the filling according to taste since salted peanut butter is often used with an extra pinch added.
- Use refined or expeller-pressed coconut oil to avoid coconut flavor in the pie.
- Nutrition estimates are based on 16 slices; the pie is rich, so small portions are recommended.
- The pie requires several hours to freeze fully and set before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Sodium | 112mg | 5% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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