Published on by Kate, Updated on - 16 Comments
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This creamy chocolate and peanut butter vegan pie recipe uses just a handful of ingredients and takes only minutes to prep - no baking needed! Now everyone can easily enjoy their peanut butter and chocolate fix!
What is this vegan Peanut Butter Pie made of?
- Peanut Butter
- Vegan Chocolate Chips
- Dairy-free milk
- Silken tofu
- Granulated Sugar
- Vanilla
Related recipe:Vegan Avocado Brownies
Is this vegan Peanut Butter Pie Healthy?
With no added refined oils, all natural peanut butter, very little added sugar (aside from what's already in the chocolate chips), this pie definitely falls in the healthy-ish category! Maybe not a daily whole-pie experience, but certainly a lovely treat that isn't too over-the-top sweet!
Related recipe:Vegan Pumpkin Cheesecake
What are the steps to make Vegan Peanut Butter Pie?
Measure your vegan chocolate chips and non-dairy milk into a small saucepan. Stir constantly over medium heat for several minutes until chocolate chips completely melted.
Once chocolate is completely melted, remove from heat and set aside.
Into the blender add silken tofu, peanut butter, vanilla extract, and granulated sugar.
Now add the melted chocolate and soy milk mixture.
Blend all ingredients together for several minutes until completely smooth.
Pour Peanut Butter Pie filling into prepared graham cracker crust or other crust of choice.
Smooth surface and place pie in the refrigerator for at least 6 hours or overnight.
Then garnish as desired (may I suggest this vegan coconut whipped creamand a drizzle of vegan chocolate sauce?) and serve!!! Delightful!
Other vegan desserts you will love:
- The BEST vegan cheesecake
- Vegan fudgsicles
- Vegan key lime pie
- Vegan fresh peach pie
- Vegan blueberry pie
- Vegan blueberry crisp
- Vegan chocolate milkshake
- Vegan chocolate sauce
- Chocolate Chia Seed Pudding - this is a healthier vegan dessert option!
- Dark chocolate popcorn balls - another lighter dessert idea!
If you’ve tried this Peanut Butter Pie or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME onFACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Recipe
Vegan Chocolate Peanut Butter Pie (no-bake)
This rich and creamy chocolate peanut butter pie comes together quickly and easily! Made with a silken tofu base and only 5 other simple ingredients. No baking needed.
4.59 from 41 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Refrigerator Time: 6 hours hours
Total Time: 15 minutes minutes
Servings: 8 people
Calories: 254kcal
Author: Kate
Ingredients
- ¾ cup Vegan Chocolate Chips, semi-sweet
- 1 ¼ cup non-dairy milk
- 12.3 oz Firm Silken Tofu, 1 package
- ½ cup Natural Peanut Butter, unsweetened
- ⅓ cup Granulated Sugar
- 2 tablespoon Cocoa Powder
- 1 teaspoon Vanilla Extract
Instructions
Measure your vegan chocolate chips and non-dairy milk into a small saucepan. Stir constantly over medium heat for several minutes until chocolate chips completely melt.
Once chocolate is completely melted, remove from heat and set aside.
Into the blender add silken tofu, peanut butter, vanilla extract, cocoa powder and sugar.
Now add the melted chocolate and soy milk mixture.
Blend all ingredients together for several minutes until completely smooth.
Pour Peanut Butter Pie filling into prepared graham cracker crust or other crust of choice.
Smooth surface and place pie in the refrigerator for at least 6 hours or overnight.
Garnish as desired and serve!!! Delightful!
Notes
If Silken Tofu (found in aseptic boxes in the dry goods section of health food stores) is not available, soft refrigerated tofu would be a decent substitute.
Nutrition
Serving: 1piece | Calories: 254kcal | Carbohydrates: 24g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Sodium: 94mg | Potassium: 235mg | Fiber: 2g | Sugar: 19g | Vitamin A: 145IU | Vitamin C: 2.6mg | Calcium: 94mg | Iron: 2.1mg
More Vegan Dessert Recipes
- Vegan Mocha Mug Cake
- Vegan Apple Sticky Buns
- 25 Vegan Halloween Recipes
- Vegan Blueberry Muffins
Reader Interactions
Comments
Angela
Wondering if I could use a package of kite hill plain cream cheese in place of the tofu? Soy allergies here.
Reply
Kate
Yes, I think that should work!
Reply
Autumn
Made this and it’s now my new favorite dessert! I recently found out I’m allergic to dairy so finding new desserts that are really good is hard but this is amazing!! It did seem a bit too liquidity at first when I put it in the fridge but it set wonderfully after only a few hours and turned out great! Thanks for sharing the recipe!
Reply
Rebecca
Yeay! Thanks so much for the comment! Love hearing about your experience and that you like the pie too! YUM!
Reply
Jen
Hi! I just made this so it is setting up in fridge now. Seems too liquidy- will this really set up? Thanks!! Feels like maybe 1 and 1/4 non milk might have been too much???
Reply
Rebecca
Hi! Hoping that everything set up ok for you? I haven't had a problem with it being to liquidy but you could cut back a bit on the non-dairy milk if you want it to set faster.... Thx for the comment, please let us know how it went!
Reply
Monique
What is the brown powder (looks like cacao powder) in your blender photo? A bit confused as the ingredients that get blended are tofu, peanut butter, sugar and vanilla extract?
Reply
Rebecca
Thanks so much for mentioning!! Somehow the cocoa powder (cacao would also work) got deleted from the recipe card!! I added it back in. It's just two tablespoons so it would likely work fine without it, but it adds a bit more chocolatey depth! Thx again for helping me out with that!!!
Reply
Emmy Caitlin (@emmycaitlin)
I made this for Thanksgiving and it was a hit all around!
Reply
Rebecca
So glad you all enjoyed it! Thanks for the comment and Happy Thanksgiving!!
Reply
dabritton1968
Thank you so much!!! Happy Thanksgiving!
Reply
Rebecca
You're welcome! Happy Thanksgiving to you too!
Reply
dabritton1968
Hi! Help!!!! I just finished blending everything together and the consistency is very thin...it's not light and fluffy like a pudding or mousse...not sure what happened, is there anyway to save it?
Reply
Rebecca
Don't worry, it's probably fine! If the ingredient amounts are correct, it will set up in the fridge overnight. That's the beauty of tofu, chocolate chips, and peanut butter - they all firm up when they're cold!
Reply
dabritton1968
Hi! This looks amazing and I'm making it for Thanksgiving! Is it OK to make a couple of days before or better to make the day of?
Reply
Rebecca
Great!! Yes, it's perfect made a couple days ahead!!
Reply
