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 %
- egg free
- 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
Chocolate almond crust
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
- 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.
- 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.
- 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.