Vegan No-Bake Peanut Butter Pie (2024)

This Vegan Peanut Butter Pie with coconut milk doesn’t use tofu or vegan cream cheese. It’s a healthy vegan peanut butter mousse pie with a creamy chia seed peanut butter filling and crunchy, no-bake chocolate almond crust.

Bonus, this healthy peanut butter pie is keto-friendly, using sugar-free Monk fruit sweetener.

Table of contents

We love eating no-bake vegan desserts like my No-Bake Brownies, Healthy Fruit Pizza, or No-Bake Vegan Chocolate Cheesecake Bars. But sometimes, we like a classic peanut butter pie. And, of course, it needs to be no-bake!

What’s Vegan Peanut Butter Pie?

Most vegan peanut butter pies use tofu or vegan cream cheese in their filling. While both options are tasty, some people may not like soy flavor in their desserts, or you might struggle to find vegan cream cheese at the store.

So this peanut butter pie without cream cheese is your option!

Ingredients and Substitutions

It is a straightforward healthy peanut butter pie recipe made with only a few ingredients.

You will love the combination of peanut butter and chocolate crust. Let’s see the ingredients you need to make this recipe. The ingredients should be sticky and easy to bring together but not wet. You need for the crust:

• Unsweetened Cocoa Powder – For a strong chocolate flavor, use good quality powder. If you can’t find unsweetened cocoa, you will need to reduce the quantity of maple syrup to avoid an overly sweet taste.
• Almond Flour or almond meal – if you are concerned about eating raw flour, read my article about the raw flours that are safe to eat.
• Coconut Oil – Coconut oil is solid at room temperature. You can also use cocoa butter, but no vegetable oil.
• Maple Syrup – This bring the sweetness in the crust. You can swap it for coconut nectar, agave syrup, or brown rice syrup.
• Vanilla Extract – For flavor.

Peanut Butter Mousse Filling

• Natural Peanut Butter – Make sure you use fresh, natural peanut butter, no added oil, no added sugar. If you are allergic to peanuts, you can use almond butter, cashew butter, or sunflower seed butter.
• Chia Seeds – That’s the magic healthy ingredient that adds such a creamy pudding-like texture to the pie filling.
• Liquid Sweetener – Maple syrup or brown rice syrup, or Monk fruit syrup if you are on a keto diet.
• Coconut Milk – Canned coconut milk with no additives. This is slightly thicker than the beverage version, as a result, if you swap coconut milk for almond milk or oat milk, you’d have to increase the quantity of canned coconut cream.
• Canned Coconut Cream – Full fat or low fat as you like. This brings most of the consistency in the filling.
• Unrefined Coconut Oil – Or refined if you don’t like coconut flavor much.

How To Make Vegan Peanut Butter Pie

This pie takes a few steps to make, but it’s totally worth it!

1. Begin by using a pastry brush to coat a 9-inch round pie pan with a removable bottom with melted coconut oil. This step facilitates the easy removal of the crust, especially after baking. Set the prepared pan aside.

2. In a large mixing bowl, combine almond flour, unsweetened cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Use your hands to knead the ingredients together for about 90 seconds, ensuring a thorough mix.

3. Squeeze the ingredients well to create a consistent and sticky pie dough. While there’s no need to form a ball since it’s a press-in crust, it’s crucial to achieve a consistent and sticky dough.

4. Transfer the dough into the prepared pan and press it evenly to cover the entire surface. Avoid leaving any holes, as they may cause cracking during baking. Use the back of a spoon to smooth the surface, and consider watching a recipe video for a demonstration of the technique.

5. Bake the crust at 350°F (180°C) for 15-20 minutes, or if you prefer a raw pie, freeze it for 10 minutes. Meanwhile, proceed to prepare the peanut butter filling.

6. For the peanut butter filling, place all the ingredients in a blender and blend at high speed until a thick, sticky paste is formed. If the mixture is too thick and challenging to blend, add a splash more of coconut milk, up to 1/4 cup, blending between each addition.

See Also

Caramel Walnuts | Kitchen At HoskinsPaleo & Vegan Salted Caramel Thumbprint Cookies17 Basic Cooking Skills Everyone Should KnowThree Ingredient Peanut Butter Cookie Dough Break-Apart Fudge

7. If you baked the crust, allow the pie to cool for 15 minutes in the pan, then release it easily by pushing the removable bottom. You may need to loosen the sides of the crust with the tip of a sharp knife to ensure a smooth unmolding process.

8. Once the crust is at room temperature, pour the peanut butter filling into the pie crust. If the crust was frozen for a no-bake option, pour the filling immediately, even if the crust is very cold.

9. Spread the peanut butter filling evenly onto the pie crust and refrigerate for 30 minutes.

10. Decorate the chilled pie with pieces of vegan dark chocolate and a drizzle of fresh peanut butter and melted dark chocolate.

Decorating Vegan Peanut Butter Pie

This vegan chocolate peanut butter pie is even better with some healthy toppings. I recommend the vegan toppings below:

• Melted Chocolate – melt 1/4 cup of chocolate chips with 1 teaspoon of coconut oil and drizzle all over the pie.
• Peanut Butter – melt 1/4 cup peanut butter with 1/2 teaspoon coconut oil and drizzle on top.
• Peanuts – sprinkle roasted peanuts on top of the mousse.
• Dark Chocolate – finely chop the dark chocolate and sprinkle it on top to add some crunch.
• Coconut Whipped Cream – whip some canned coconut cream and add a dollop on top of each slice before serving. You can also make my Vegan Whipped Cream.

Storage Instructions

This peanut butter pie can be stored in the fridge in a sealed cake box for up to 4 days. You can also make ahead a healthy vegan dessert and freeze the whole pie or slices.

Make sure you freeze the pie in an airtight box to prevent the top from changing in color. Thaw the pie in the fridge the day before serving and decorate just before serving.

Frequently Asked Questions

More Healthy Vegan Desserts

If you love gluten-free, vegan dessert recipes, I recommend trying my recipe below, including my vegan chocolate mousse pie!

About Carine

Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien.Learn more about us.