Esta Pastel de mantequilla de maní sin hornear with coconut milk doesn’t use tofu or vegan cream cheese. It’s a healthy dairy-free 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.
I love making no-bake dairy-free and egg-free desserts like my Brownies sin hornear, Healthy Fruit Pizza o No-Bake Vegan Chocolate Cheesecake Bars. But sometimes, we like a classic peanut butter pie. And, of course, it needs to be no-bake!
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Pastel de mantequilla de maní sin hornear
Ingredientes
Chocolate almond crust
- 2 tazas de Harina de almendra
- ¼ taza de Cacao en polvo sin azúcar
- ¼ taza de Aceite de Coco - derretido
- ¼ taza de Jarabe de arce - or brown rice syrup
- 1 cucharadita de Extracto de vainilla
Relleno de mantequilla de maní
- 1 taza de Mantequilla de cacahuete (sin sal) - creamy, fresh, no added oil, no added sugar
- 3-4 cucharadas de Chia Semillas
- ⅓ taza de Jarabe de arce - or brown rice syrup
- 1 ¼ taza de Leche de coco - canned, not light, at room temperature not cold
- ⅓ taza de Crema de coco - at room temperature, top thick part of a coconut cream can, unshaked
- ¼ taza de Aceite de Coco - lukewarm not burning hot
Instrucciones para la impresión en alta definición
- The crust can be unbaked or baked. For a crispy crust, bake the crust and preheat oven to 350°F (180°C).
- Using a pastry brush, brush some melted coconut oil all over a 9-inch round pie pan with removable bottom (this makes it easier to unmold the crust, especially if you bake it!). Set aside.
- In a large mixing bowl, add almond flour, unsweetened cocoa powder, melted coconut oil, maple syrup, and vanilla extract.
- Use your hands to knead the ingredients together for about 90 segundos. Squeeze well all ingredients to bring them in contact and create a sticky pie dough. You don't have to form a ball as it's a press-in crust but make sure the dough is consistent and sticky.
- Bring the dough into the pan and press in the dough to cover the entire pan. Make sure you don't leave holes, or it will crack in those areas when baked. Use the back of a spoon to smooth the surface. I recommend watching my recipe video below to see my technique to get the crust pretty in a second.
- Bake the crust for De 15 a 20 minutos at 350°F (180°C) or freeze it for 10 minutos if you prefer your pie raw. Meanwhile, prepare the peanut butter filling.
- In a blender, add all the peanut butter filling ingredients. Blend at high speed until it forms a thick sticky paste. If it is too thick and hard to blend, add a splash more of coconut milk up to 1/4 cup. Always blend between each addition.
- If too light, add an extra tablespoon of chia seed, blend well to incorporate.
- If you bake the crust, remove the pie from the oven and cool down for 15 minutos in the pan, then push the removable bottom to release the pie crust easily. You may have to loosen the sides of the crust with the tip of a sharp knife to make sure it unmold without breaking on the sides.
- When the crust is at room temperature, pour the peanut butter filling into the pie crust. If you freeze the crust to make a no-bake peanut butter pie, take the pie out of the freezer and pour the filling immediately. That is ok if the crust is very cold.
- Spread evenly the peanut butter filling onto the pie crust.
- Refrigerar 30 minutos then decorate with pieces of vegan dark chocolate and a drizzle of fresh peanut butter and melted dark chocolate.
Almacenaje
- Store the pie in the fridge for up to 4 days in a cake box to prevent the top from drying out.
- If you didn't bake the crust, you can freeze the whole pie, or slices, in an airtight container and defrost for a few hours before serving. Serve half-frozen or cold.
Notas
- Use brown rice syrup to reduce the amount of sugar to 5.5g per slice and create a low GI dessert.
- Use monk fruit syrup if you are on a keto vegan diet to decrease sugar and carbs.
Nutrición
Ingredientes y sustituciones
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:
- Cacao en polvo sin azúcar – 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 harinas crudas que son seguras para el consumo.
- Aceite de Coco – Coconut oil is solid at room temperature. You can also use cocoa butter, but no vegetable oil.
- Jarabe de arce – This bring the sweetness in the crust. You can swap it for coconut nectar, agave syrup, or brown rice syrup.
- Extracto de vainilla – Para dar sabor.
Peanut Butter Mousse Filling
- Mantequilla de cacahuete natural – 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.
- Semillas de chía – That’s the magic healthy ingredient that adds such a creamy pudding-like texture to the pie filling.
- Edulcorante líquido – 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread the peanut butter filling evenly onto the pie crust and refrigerate for 30 minutes.
- 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:
- Chocolate derretido – melt 1/4 cup of chocolate chips with 1 teaspoon of coconut oil and drizzle all over the pie.
- Mantequilla de maní – melt 1/4 cup peanut butter with 1/2 teaspoon coconut oil and drizzle on top.
- Cacahuates – sprinkle roasted peanuts on top of the mousse.
- Chocolate negro – finely chop the dark chocolate and sprinkle it on top to add some crunch.
- Crema de coco batida – whip some canned coconut cream and add a dollop on top of each slice before serving. You can also make my Crema batida vegana.
Instrucciones de almacenamiento
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.
Preguntas frecuentes
Of course, if you miss the crunchy crust of your old classic pie with an Oreo crust, this crust bakes in 15 minutes and gets as crunchy as the original.
This vegan peanut butter pie has a soft, chocolaty crust with fluffy peanut butter mousse.
It tastes like the store-bought peanut butter pie you used to buy from the bakery, except it’s better for you, as it is gluten-free, dairy-free, egg-free, healthy, and raw!
If you want to make this pie even healthier, almond butter is a great option.
It contains less saturated fat and fewer carbs.
However, almond butter is not as smooth as peanut butter, and it adds a slightly gritty texture to the mousse.
More Healthy Vegan Desserts
If you love gluten-free, vegan dessert recipes, I recommend trying my recipe below, including my vegan chocolate mousse pie!
hi thank u for the recipe can I use coconut butter made with desicated coconut in place of oil as I do not have oil and can I make small tart instead of pie we have to blind bake the tart and how much to bake what is the baking sign of the pie please guide on this.
Sure, both are find.
looks like a super yummy recipe!! In future I might use grape nuts for the crust.. but I love the crust you have here so I’ll start with it.. thanks so very much for all your amazing recipes and wonderful work!!!
Thank you so much for following my recipes here and this beautiful comment!
Need a good substitute for the coconut milk (family member has allergy) please
The coconut milk help with creamy texture, I haven’t tried other milk because they are low fat and I don’t thick they will offer the same creamy filling.
I know it’s better with coconut milk but I can use it… I’ll think I’ll make it using either vegan heavy cream or vegan half and half
Yes, vegan heavy cream is a great idea if you have access to this!
What kind of Chia seeds do you use? In the video the Chia seeds you use are white/yellow. My filling came out, not as fluffy as it’s shown or described. Just asking.
I am using white chia seeds, but black chia seeds works too, they are both the same. If it’s not as fluffy it comes from not blending the seeds long enough, or you miss measured some of the ingredient adding a bit too much liquid.
really good but the filling was to thin and runny. I added 2 scoops peanut butter protein powder along with more chia, which gave it a good consistency. Everyone loved it and no crumb was left behind.
awesome thanks for sharing Christina! I almost forgot about peanut protein powder..
Tjis recipe lloks delicious! Ia there a different type of flour I could use in this recipe? I’m allergic to almonds, so I couldn’t use the almond flour.
You can swap almond flour for same ratio of cashew flour, sesame seed flour, or oat flour – but you will need a bit less because this last option will absorb the liquid way more.
¡Hola!
This recipe looks amazing! I don’t have any diet restrictions and was wondering if I can replace the coconut milk and coconut cream with anything else?
Gracias!
Yes you can use regular heavy cream instead of coconut cream, and half/half instead of coconut milk.
This looks decadent and I love chocolate peanut combo. Just checking on the coconut milk and cream. Do you shake up the can of coconut milk so the liquid and solid mix? And what is the cream sourced from? Can you use the top fatty part of a canned milk?
I am using a can of coconut cream at room temperature, and scoop out the top thick part of a coconut cream can, so it’s unshaken. I added a note on the recipe card, I think you are right, this information was missing and it matters!
Hola,
This recipe looks amazing. I just tried making it. My filling came out loose and bitter tasting. Perhaps it is over blended? blended it for a while and could not get the thicker texture. Any thoughts or advice?
It might be that you used packed coconut milk, it’s lighter than canned, but you can always fix that by blending an extra 1-2 tablespoon of chia seeds. The filling should look firm, but not firm yet, it will firm up more in the fridge, because the coconut oil is firming up under 23C. However, the filling should stay soft, creamy like a mousse.
Perhaps it was because I used low fat coconut milk from the can. I definitely didnt have the right texture or flavor, so thank you for the troubleshooting advice!
My pleasure! Any question, just ask, I am happy to help you.
Gracias