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Vegan Peanut Butter Pie Recipe

Vegan Peanut Butter Pie Recipe
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★★★★★

5 from 18 reviews

A delicious and creamy vegan peanut butter pie featuring a rich almond flour and cocoa crust, topped with a smooth peanut butter filling made from natural ingredients and chia seeds, perfect for a healthy yet indulgent dessert.

Ingredients

Scale

Crust

  • 2 cups Almond Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/4 cup Coconut Oil (melted)
  • 1/4 cup Maple Syrup (or brown rice syrup)
  • 1 teaspoon Vanilla Extract

Peanut Butter Filling

  • 1 cup Peanut Butter (Unsalted, creamy, fresh, no added oil, no added sugar)
  • 3–4 tablespoons Chia Seeds
  • 1/3 cup Maple Syrup (or brown rice syrup)
  • 1 1/4 cup Coconut Milk (canned, full fat, at room temperature)
  • 1/3 cup Coconut Cream (at room temperature, thick part from coconut cream can, unshaken)
  • 1/4 cup Coconut Oil (lukewarm, not hot)

Instructions

  1. Prep the crust pan: Brush melted coconut oil all over a 9-inch round pie pan with removable bottom for easy unmolding and set aside.
  2. Make the crust dough: In a large bowl, combine almond flour, unsweetened cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Knead with hands for about 90 seconds until sticky and consistent but do not form a ball.
  3. Press crust into pan: Spread and press the dough evenly across the pan surface ensuring no holes are left; smooth with the back of a spoon.
  4. Bake or chill the crust: Bake the crust at 350°F (180°C) for 15-20 minutes for a crispy texture or freeze it for 10 minutes for a no-bake option.
  5. Prepare peanut butter filling: In a blender, combine all filling ingredients and blend on high until thick and sticky. Add small splashes of coconut milk if too thick, or an extra tablespoon of chia seeds if too light, blending well each time.
  6. Cool or remove crust: For baked crust, cool it in the pan for 15 minutes then gently release from removable bottom, loosening edges with a sharp knife if needed.
  7. Assemble pie: Pour the peanut butter filling into the cooled crust (or frozen crust if no-bake) and spread evenly.
  8. Chill the pie: Refrigerate assembled pie for at least 30 minutes to set before decorating.
  9. Decorate and serve: Garnish with vegan dark chocolate pieces and a drizzle of fresh peanut butter and melted dark chocolate before serving.
  10. Storage instructions: Store in fridge up to 4 days covered in a cake box; freeze whole or sliced if crust is unbaked, thaw partially before serving.

Notes

  • The crust can be baked for crispiness or frozen for a no-bake version.
  • Use full-fat canned coconut milk and room temperature coconut cream for the best texture in the filling.
  • Adjust chia seeds in the filling to achieve desired thickness and stickiness.
  • Brush coconut oil on the pan for easy crust removal, especially if baking.
  • Keep the pie refrigerated and consume within 4 days for optimum freshness.
  • You can freeze the unbaked crust version pie and thaw it for a half-frozen serving.

Nutrition

Keywords: vegan peanut butter pie, vegan dessert, no-bake pie, almond flour crust, healthy peanut butter pie

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