Vegan no bake peanut butter pie – healthy
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.
Vegan peanut butter pie with coconut milk
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!
How to make vegan peanut butter pie?
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.
For a different way of viewing this recipe, check out my story: making the vegan peanut butter pie!
No-bake chocolate crust ingredients
First, you must prepare the no-bake pie crust. Using the S blade attachment in a food processor, add all the ingredients below and blend until coarse. The ingredients should be sticky and easy to bring together, but not wet. You need:
- Unsweetened cocoa powder
- Almond flour or almond meal
- Coconut oil
- Maple syrup
- Vanilla extract
Press the dough into a grease 9 inches round pie pan and refrigerate while making the creamy peanut butter filling. Yes, it’s safe to eat this pie crust raw as it is made of almond flour, not wheat flour. Almond flour is basically ground almonds, and it’s a safe flour to eat raw.
Can I bake the pie crust?
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.
Peanut butter mousse filling
Next, add all the ingredients below into a high-speed blender to form the healthy, dairy-free peanut butter mousse.
- Natural peanut butter – make sure you use fresh, natural peanut butter, no added oil, no added sugar.
- 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 has no additives.
- Canned coconut cream – full fat or low fat as you like.
- Unrefined coconut oil – or refined if you don’t like coconut flavor much.
Assemble the pie
Finally, add the peanut butter mousse into the pie case and refrigerate to set the filling.
How to decorate my 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 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 peanut butter 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.
How does the pie taste?
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, including some of the bonuses below! It’s 100 %
- gluten-free
- dairy-free
- egg free
- healthy
- raw vegan nutritious dessert
How to store no-bake peanut butter pies?
This pie store very well 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 avoid the top to change in color. Finally, thaw the pie in the fridge the day before serving and decorate just before serving.
Can I use almond butter?
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!
Have you made this healthy peanut butter pie yet? Share a review or comment below, and don’t forget to share a picture of your peanut butter tart on Instagram!
Your friend, Carine
Vegan Peanut Butter Pie
Ingredients
Chocolate almond 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 - creamy, fresh, no added oil, no added sugar
- 2 tablespoons Chia seeds
- 1/3 cup Maple syrup - or brown rice syrup
- 1 1/4 cup Coconut milk - at room temperature not cold (or plant-based milk of choice)
- 1/3 cup Coconut cream - at room temperature not cold
- 1/4 cup Coconut oil - lukewarm not burning hot
Instructions
- Preheat oven to 180°C (350°F). 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 seconds. 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 15-20 minutes at 180°C or freeze for 10 minutes 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 you bake the crust, remove the pie from the oven and cool down for 15 minutes 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.
- Refrigerate 30 minutes then decorate with pieces of vegan dark chocolate and a drizzle of fresh peanut butter and melted dark chocolate.
Storage
- Store the pie in the fridge for up to 4 days in a cake box to avoid the top to dry out.
- If you didn't bake the crust you can freeze the whole pie, or slices, in an airtight container and defrost few hours before serving. Serve half-frozen or cold.
Notes
- 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.
Nutrition
Is it a quiche pan or is it a tart pan that you use?
it’s a removable bottom quiche pan but any pan work as soon as it’s same diameter
Hi there!
I’ve been looking forward to making this recipe!! Do I have to use chia seeds? Or is there another alternative. I have Flax meal. Would that work?
I didn’t try other options, feel free to experiment!
Very good pie! The only change I made was add a pinch of salt to the crust. Love how it isn’t too sweet. Definitely be making this again.
Does this taste like coconut at all? My father does not like coconut but I want to make this for him and my sister is vegan…
Slightly yes
Could I use regular milk instead of.coconut milk? I don’t need to be dairy free. Also heavy cream instead of coconut cream? Same amounts? If using psyllium husks instead of chia seeds,, should I use same amount? Thanks! Hope to make for Easter!
Probably, feel free to experiment with these options, milk and heavy cream will probably work well but keep the chia seeds, the husk won’t taste good at all. Enjoy the lovely pie and Happy Easter. Carine
Can I use agave nectar instead of maple syrup
Thank u
Sure, any liquid sweetener will work well in this recipe
We love this pie. Since the coconut milk and coconut cream is 380ml added together, I just use 1 full can of either. We also love it with 2 or 3 bananas sliced into the crust before adding the filling. Delicious!
Will try tomorrow! Thanks again-love
Peanut butter !
Hi! Looks delish! Can o clarify what type of coconut cream is best?
Full-fat canned coconut cream
I made this a few days ago and it is so delicious! It got raving reviews from everyone who tried it and my roommates are asking me to make it every week. I would definitely recommend making this if you’re looking for an amazing, healthy-ish dessert recipe. And it’s easy to make!
If not gluten free… Can regular unbleached flour be used?
All the ingredients in this recipe are gluten free. The flour used is almond flour, which is a 100% gluten free flour, safe to be eaten raw as well. Unbleached flour refer to wheat flour, it contains gluten and can’t be eaten raw!
Delicious! i made it with almond butter instead. Tastes awesome
Thanks for sharing
Made this today for thanksgiving treat. It was delicious! My kids couldn’t believe it was clean and vegan. For the crust I used 1.5 cups almond flour and 1/2 cup almond pulp ( from homemade almond milk). I also baked the crust which made it so good- it was like a brownie under the delicious pie! Thanks for a great recipe!
Thank you so much for this lovely comment! Happy thanksgiving to your family. XOXO Carine
How much vanilla? It is listed up top in the body for the crust but not in the crust ingredients or in the filling down below with the printable instructions. However, in the video it shows you adding vanilla. 1/2tsp? 1tsp? Thanks!
Sorry for that, add 1 tsp in the crust it will be perfect. Enjoy ! XOXO Carine
I just made this yesterday using almond butter and it’s soo good! Thank you for this wonderful recipe!!
Hi this pie looks so delicious i want to make it today but I was wondering if I could use a homemade peanut butter since the recipe says no added oil or sugar should be in yr peanut butter?
If you added oil or sugar in your homemade peanut butter the pie will be too oil and sweeet. You must use natural peanut butter for best flavors. Enjoy, XOXO Carine
Hey there,
Looking forward to make your recipe! I just wanted to know if I can replace the almond flour with something else (vegan of course), as almond flour is out of stock where I live. 🙁
Thank you. 🙂
Light and love x
Since its a no bake recipe you can’t use all-purpose flour, only nut or seed flour. Almond flour can be replaced by homemade oat flour, sesame seed flour or sunflower seed flour. Simply add rolled oats into a blender and blend 20 seconds until a flour form and use as a almond flour replacement, same amount. Process the same way if you prefer to make your own seed flour. Enjoy, XOXO Carine
This recipe is amazing, super easy to make and to die for! Thank you so much!
Can i use my kitchen aide to mix it instead of a blender?
You need to grind the chia seed in this recipe that is why I am using a blender, you must use a blade attachment for this to happened. If you want to use a stand mixer, with a paddle attachment or whisk attachment you will need to use ground chia seed not whole chia seed, same amount. Enjoy the pie, XOXO Carine
Hi Carine! I’m planning to make your peanut butter pie this arvo. Has a few replacement questions. 1. Can I replace the chia seeds with ripe bananas or something else? 2. Can I add ripe avocado in case I don’t have enough coconut cream? Thanks!
Thanks, Carine! I’ll try it. 🙂
I have a question about your reply on May 24, 2020, at 1:42pm. I was thinking as I read through the recipe that I would take the cream off the top of the canned coconut milk. So I was surprised to see that you said to shake the can first. Where else can I find the cream? Thanks for your help and for sharing this yummy recipe. I can’t wait to try it! “Chocolate and peanut butter” is one of my favorite flavors.
Both work, you need canned coconut cream which always separate in the can, cream goes on top and milk stay at the bottom. For a very creamy pie, don’t shake, scoop out he cream on top. For a lighter texture shake the can. Canned coconut cream can be found in asian/international aisle of supermarket. Look at the ingredient list you want to see only coconut cream. Enjoy, XOXO Carine
Hello! Can I ask please if I use carton coconut milk instead of canned is it ok?
And secondly if I use canned to I use the tick part or should I shake it and use 300ml?
Thanks for your response!
Did anyone else have any issues with it hardening enough to slice?
Raw baking firm up under 23C. Since it doesn’t require baking to harden the crust, the texture comes from coconut oil which is solid under 23C. Place the pie long enough in the fridge – minimum 3 hours before slicing. The filling is slightly runny if too runny, you can add more chia seed next time. I hope it helps XOXO Carine
always use canned coconut cream and shake the can firt. The carton one will work too but the filling won’t be as creamy. Enjoy the recipe, XOXO Carine
I made this filling for some wanna be crepes i had going on but that didn’t go as planned and I now have the filling in the fridge. If I decide to complete this recipe and make the crust, will it be too late being as I already put the filling in the fridge to firm up? Also, I didn’t have white chia seeds and I’ve got to say, the black ones aren’t appealing to the eye.
The filling stay running even if stored in the fridge so it shouldn’t be an issue to spread this in the crust. Black chia seeds make the filling dark that is why I recommend using the white variety. Enjoy, XOXO Carine.
Hey, I noticed you have white chia seeds. I have black and white (of which 90% are black) chia seed mix available in my country. Does the black seeds have different taste or it doesn’t matter?
Both chia seeds have the same properties and they both work well in the recipe. I love the white ones in this pe because they keep the filling lighter in color, that is all 🙂 Enjoy the recipe. XOXO Carine
This pie went down a treat – everyone loved it! My filling took a long time to thicken though, I decided to add about 1.5 tbsps more chia seeds. So I’d go easy on the coconut milk and then add more if necessary (maybe my peanut butter was too runny?!). For the crust I grinded up whole almonds in a food processor instead of using pre-made almond flour and that worked fine! Thanks so much for the recipe!
Thanks for the lovely comment. Enjoy the recipes on the blog, XOXO Carine
Do you have this in g and ml conversions ?
Yes sure, the recipe can be converted in grams by clicking on the “metric” link just after the ingredients title. All the recipe card will be converted in European units for you. Enjoy, XOXO Carine
I tried to half the recipe but the chia seeds didn’t blend-oh well it thickened anyways.. Tasted mostly of coconut and not peanut. Might try to add more peanut butter next time and may have to add more chia to compensate.
I am sorry you didn’t enjoy the recipe. You shouldn’t half recipe like this one because the amount of liquid is too low and make it difficult to blend. If you don’t like coconut flavor, simply recplace unrefined coconut oil for refined coconut oil, coconut milk for any plant based milk you like (almon/oat) and the coconut cream for soy cream. Enjoy the blog recipes, XOXO Carine.
Est-ce que je peux utiliser de la farine tout usage à la place de la farine d’amandes? Merci
Bonjour, La farine de ble blanche ne se mange pas crue donc si vous utilisez ce type de farine, il est important de cuire la pate. Je pense que la recette devrais fonctionner avec les meme proportions mais je n’ai pas essaye donc il est difficile de vous repondre avec certitude. A bientot, Carine
à combien de millilitres equivaut 1tasse car toute la recette est decrite en tasses 🙁
Les recettes sont ecrites en cup americaines car mes lecteurs sont base aux USA, Canada, UK et Nouvelle Zelande ou je vis. Ici nous mesurons les volumes en cups, 1 cup n’ai pas 1 tasse mais une unte de mesure. 1 cup correspond a 250 ml. Je vous recommande de vous munir d’un lot de cup pour faire mes recettes ce sera precis et cela marcheras a coup sur. Vous pouvez trouver un lot de cup sur Amazon (lien affilie a consulte ici). A bientot! Carine
Can I make this recipe a few days before xmas? Will it keep in the fridge ok?
Of course you can! It freeze really well too, simply defrost the day before and keep it in the fridge. Otherwise you can make it 2 day before and stoe in the fridge. XOXO Carine.
Hi! It looks delicious, but I’m just wondering… How about trying almond butter instead of peanut butter?
Of course! Runny (not crunchy) almond butter is delicious in this recipe. The filling get a bit thicker and you may have to add a slash more milk but it taste amazing too. Enjoy! XOXO Carine
Hello! Great looking recipe! Do you think I could leave out the chia seeds? Or is there anything I could use instead? Thank you!
Hello! The chia seed are here to give the creamy puddin texture, if you don’t add them the filling will be very runny. Usually flaxmeal work as a replacement but I am unsure of the flavor of flaxmeal in here, it might be overpowering. Enjoy! XOXO Carine
psyllium husk 1tblsp – perfect replacment. Thank you. Great recipe
Thanks for sharing !
Hello , I am in the process of making this delicous dessert.. a trial run for Chritmas day…. my peanut butter filling is quite runny, have added the chia seeds… thinking i could add another tbs so its more pudding like ? What do you think ?
It shouldn’t be runny indeed. Also, remember that it take about 1 hour for the chia seed fiber to absorb all moisture and the coconut oil will firm up the filling when under 20C. Both together will make the filling creamy and less liquid. This said, if you are worried that your mixture is highly runny add an extra half tablespoon of chia seed in the blender. It should be fine, Enjoy the pie and hopefully it will good enough to be on your Christmas table (I secretly wish it does :D) Merry Christmas, XOXO Carine.
It looks amazing! I was wondering if I can use something else instead of the coconut cream.
Thanks 🙂
This looks soo good! And l can’t wait it to make it! But I was wondering if l can use almond butter instead of peanut butter?
Yes you can but almond butter is a bit dryer and gritty so your filling won’t be as creamy smooth. Enjoy, XOXO Carine
Sure, you can use something lower in fat too like more coconut milk or unsweetened almond milk! Enjoy the treat, XOXO Carine.
Hi! I’m thinking of using almond milk instead of coconut cream. Do I still use 1/3 of a cup of almond milk like I would if it was coconut cream, or would I use a different quantity?
It should work with the same amount but the filling will be runnier as coconut cream us thick and dense. Enjoy, XOXO Carine