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Vegan Peanut Butter Pie (No-Bake Dessert) Recipe

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  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, English
  • Diet: Gluten Free, Vegan

Description

This Vegan Peanut Butter Pie is a delicious no-bake dessert featuring a gluten-free chocolate almond crust and a creamy peanut butter chia pudding filling. It’s a healthy, decadent treat perfect for anyone craving a rich, dairy-free dessert with wholesome ingredients and delightful textures.

Ingredients

Scale

Chocolate Almond Crust

  • 2 cups Almond Flour
  • ¼ cup Unsweetened Cocoa Powder
  • ¼ cup Coconut Oil (melted)
  • ¼ cup Maple Syrup (or brown rice syrup)
  • 1 teaspoon Vanilla Extract

Peanut Butter Filling

  • 1 cup Unsalted Creamy Peanut Butter (no added oil or sugar)
  • 3–4 tablespoons Chia Seeds
  • ⅓ cup Maple Syrup (or brown rice syrup)
  • 1 ¼ cup Coconut Milk (canned, room temperature)
  • ⅓ cup Coconut Cream (top thick part, room temperature)
  • ¼ cup Coconut Oil (lukewarm, not hot)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C) if baking the crust. Brush a 9-inch round pie pan with removable bottom with melted coconut oil using a pastry brush to prevent sticking.
  2. Make the Crust Dough: In a large bowl, mix almond flour, unsweetened cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Knead the mixture with your hands for about 90 seconds until it forms a sticky, consistent dough.
  3. Form the Crust: Press the dough evenly into the pie pan, making sure to cover the entire base without holes. Smooth the surface with the back of a spoon.
  4. Bake or Chill Crust: For a crispy crust, bake for 15-20 minutes at 350°F (180°C). Alternatively, freeze the crust for 10 minutes if you want a no-bake pie.
  5. Prepare Peanut Butter Filling: While the crust cools or chills, combine all filling ingredients in a blender. Blend at high speed until smooth and thick. If too thick, add up to ¼ cup more coconut milk gradually. If too thin, add an extra tablespoon of chia seeds and blend again.
  6. Cool and Unmold Crust: Remove baked crust from oven and let cool 15 minutes. Release the removable bottom carefully and loosen crust sides with a knife if needed to avoid breaking.
  7. Assemble Pie: Pour the peanut butter filling into the cooled crust (if crust is frozen, pour filling immediately). Spread evenly.
  8. Chill Pie: Refrigerate the assembled pie for at least 30 minutes to set the filling.
  9. Decorate and Serve: Garnish with vegan dark chocolate pieces, drizzles of fresh peanut butter, and melted dark chocolate before serving.
  10. Storage: Store in the fridge up to 4 days in a cake box. If no-bake pie, freeze whole pie or slices and thaw in fridge before serving.

Notes

  • To make a keto version, substitute maple syrup with monk fruit sugar-free syrup reducing net carbs to about 7g per slice.
  • If you choose to freeze the pie, serve chilled or partially frozen for best texture.
  • Use room temperature coconut milk and cream to ensure smooth blending and texture in the filling.
  • Press the crust firmly and evenly to prevent cracking when baked.

Find it online: https://recipes.mbeams.com/vegan-peanut-butter-pie-no-bake-dessert-recipe/