If you have a soft spot for rich, creamy desserts that don’t weigh you down, then the Vegan Peanut Butter Pie is about to become your new obsession. This delightful pie combines a luscious, gluten-free chocolate almond crust with a dreamy peanut butter chia pudding filling that’s indulgent yet nourishing. Every bite offers that perfect balance of nutty sweetness and silky texture, making it not only a fantastic treat for vegans but for anyone craving a decadent dessert with a wholesome twist.
Ingredients You’ll Need
The magic of this Vegan Peanut Butter Pie lies in its simple, wholesome ingredients. Each one plays an essential role—from the almond flour giving the crust its tender heartiness, to the creamy coconut milk and coconut cream that enrich the filling with lushness and depth.
- 2 cups Almond Flour: Provides a naturally gluten-free, nutty base for the crust with great texture.
- ¼ cup Unsweetened Cocoa Powder: Adds rich chocolate flavor without overpowering the peanut butter.
- ¼ cup Coconut Oil (melted): Binds the crust ingredients and adds a subtle tropical note.
- ¼ cup Maple Syrup: Natural sweetness that balances the chocolate and peanut butter perfectly.
- 1 teaspoon Vanilla Extract: Enhances the overall flavor complexity with warm, sweet notes.
- 1 cup Unsalted Creamy Peanut Butter: The star ingredient bringing that unmistakable, creamy peanut goodness.
- 3 to 4 tablespoons Chia Seeds: Help thicken the filling while boosting fiber and nutrients.
- ⅓ cup Maple Syrup: Sweetens the filling, complementing the peanut butter with subtle earthiness.
- 1 ¼ cups Coconut Milk (full fat, room temperature): Creates a smooth, luscious texture in the filling.
- ⅓ cup Coconut Cream (top thick layer): Adds richness, making the pie irresistibly creamy.
- ¼ cup Coconut Oil (lukewarm): Enhances creaminess and helps the filling set nicely.
How to Make Vegan Peanut Butter Pie
Step 1: Prepare the Chocolate Almond Crust
Start by brushing a 9-inch removable pie pan with melted coconut oil to ensure easy release later. Mix almond flour, cocoa powder, melted coconut oil, maple syrup, and vanilla extract in a bowl. Use your hands to knead everything into a sticky but consistent dough—don’t worry about forming a ball; just be sure there are no dry spots. Press this dough evenly into the pie pan, smoothing the surface with the back of a spoon. For a crispier crust, bake it at 350°F (180°C) for 15 to 20 minutes; otherwise, freeze it for about 10 minutes to firm up.
Step 2: Blend the Peanut Butter Filling
While the crust is baking or chilling, place all filling ingredients—peanut butter, chia seeds, maple syrup, coconut milk, coconut cream, and coconut oil—into a blender. Blend on high speed until you get a thick, sticky paste. If the filling feels too thick, gradually add a little more coconut milk until it blends smoothly. If it’s too light and runny, blend in an extra tablespoon of chia seeds for added thickness. This step is the secret to the pie’s velvety, rich texture.
Step 3: Assemble the Pie
Once your crust has cooled to room temperature (or is sufficiently frozen), pour the peanut butter filling over it. Spread it evenly to create a smooth top layer. At this point, refrigerate the pie for at least 30 minutes to let everything set together beautifully. Give the pie a little love with your choice of toppings, and you’re just moments away from pure bliss.
How to Serve Vegan Peanut Butter Pie
Garnishes
Think of fresh or crushed vegan dark chocolate pieces scattered atop this pie as little bursts of bittersweet joy. Drizzling extra melted dark chocolate or a swirl of creamy peanut butter instantly elevates the presentation and adds layers of flavor and texture that make your taste buds sing.
Side Dishes
A lightly sweetened berry compote or a bowl of fresh raspberries can provide a refreshing counterpoint to the rich pie’s decadence. Additionally, a scoop of vegan vanilla ice cream on the side adds an extra touch of creamy indulgence perfect for gatherings or special moments.
Creative Ways to Present
Serve slices nestled on parchment paper with a sprinkle of crushed peanuts for that irresistible crunch. Alternatively, assemble mini pie jars by layering crust, filling, and toppings for an elegant, effortless single-serve option that looks stunning and is perfect for sharing at parties.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Peanut Butter Pie fresh by storing it in the fridge inside a cake box or airtight container to prevent it from drying out, especially the top. It will stay delicious and ready to enjoy for up to four days.
Freezing
If you want to stash some away, the whole pie or individual slices freeze beautifully in an airtight container. Simply defrost in the fridge for a few hours before serving. You can enjoy it slightly frozen or fully chilled based on your preference, and the texture stays impressively smooth.
Reheating
This pie is best enjoyed cold or at room temperature, so reheating isn’t necessary. However, if you prefer it softer, leave the slice out for 15 minutes before eating to allow it to come closer to room temperature, enhancing the creamy mouthfeel.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add delightful bits of texture inside the filling, which some people love. Just keep in mind it may affect how smooth the filling blends, so a little extra blending might be needed.
Is this Vegan Peanut Butter Pie gluten-free?
Yes, this recipe is naturally gluten-free thanks to the almond flour crust and absence of any wheat-based ingredients, making it perfect for those with gluten sensitivities.
What can I substitute for maple syrup?
You can replace maple syrup with brown rice syrup or agave nectar. Both provide the right level of sweetness, though the flavor profiles vary slightly — agave is milder, while brown rice syrup has a nuttier taste.
Can I make this pie nut-free?
This particular recipe relies heavily on almonds and peanut butter, so it wouldn’t be suitable for a nut-free diet without significant alterations. You could experiment with sunflower seed butter and seeds flour alternatives, but the texture and taste will differ.
How long does it take for the chia seeds to thicken the filling?
The chia seeds thicken the filling quite quickly once blended with the liquids, usually within minutes. However, chilling the pie for at least 30 minutes helps to fully set the texture for a firm and sliceable pie.
Final Thoughts
This Vegan Peanut Butter Pie is a beautiful celebration of flavor and texture, perfect for anyone looking to indulge without compromise. It’s straightforward to make yet impressive enough to dazzle guests or simply savor as a personal treat. Once you try it, it might just become the dessert you reach for again and again—because some pleasures are just too good to share!
PrintVegan Peanut Butter Pie
This Vegan Peanut Butter Pie is a deliciously creamy, gluten-free dessert featuring a chocolate almond crust and a rich peanut butter chia pudding filling. Perfect for a healthy treat, this pie is easy to prepare, no-bake or baked for a crispier crust, and packed with wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for baked crust)
- Total Time: 30 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, English
- Diet: Gluten Free, Vegan
Ingredients
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 Peanut Butter (creamy, fresh, no added oil, no added sugar)
- 3–4 tablespoons Chia Seeds
- ⅓ cup Maple Syrup or Brown Rice Syrup
- 1 ¼ cup Coconut Milk (canned, not light, at room temperature)
- ⅓ cup Coconut Cream (top thick part of coconut cream can, unshaken, at room temperature)
- ¼ cup Coconut Oil (lukewarm, not hot)
Instructions
- Prepare the crust base: Preheat 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.
- Mix crust ingredients: In a large bowl, combine almond flour, unsweetened cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Knead with your hands for about 90 seconds until sticky and well incorporated to form a press-in dough.
- Form the crust: Press the dough evenly into the pie pan, covering entire bottom and sides without holes. Smooth surface with the back of a spoon.
- Bake or chill crust: Bake the crust for 15-20 minutes at 350°F (180°C) for a crispy crust or freeze for 10 minutes for a no-bake version.
- Prepare peanut butter filling: In a blender, combine peanut butter, chia seeds, maple syrup, coconut milk, coconut cream, and lukewarm coconut oil. Blend on high until thick and sticky. Add up to ¼ cup more coconut milk if too thick and more chia seeds if too light. Blend well after additions.
- Cool crust if baked: Remove crust from oven and cool 15 minutes in pan. Loosen edges gently with a knife and push the removable bottom to release the crust.
- Assemble the pie: Pour the peanut butter filling into the crust, spread evenly.
- Chill and decorate: Refrigerate the pie for at least 30 minutes. Decorate with vegan dark chocolate pieces and a drizzle of fresh peanut butter and melted dark chocolate.
Notes
- For keto version, use monk fruit sugar-free syrup for sweetener.
- Slices contain approximately 7g net carbs with keto syrup.
- Store the pie in the fridge for up to 4 days in a covered cake box.
- If unbaked crust, freeze the whole pie or slices and defrost for a few hours before serving; serve cold or half-frozen.