Vegan No Bake Peanut Butter Pie

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!

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.