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Vegan Peanut Butter Pie

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4.1 from 55 reviews

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.

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 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble the pie: Pour the peanut butter filling into the crust, spread evenly.
  8. 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.

Find it online: https://yumfoodusa.com/vegan-peanut-butter-pie/