Vegan peanut butter pie with coconut milk
Most vegan peanut butter pie 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 can struggle finding vegan cream cheese at the store. So this peanut butter pie without cream cheese is your option!
All you need to make this recipe are:
- Peanut butter – make sure you use fresh peanut butter no added oil, no added sugar
- Chia seeds – that is the magic healthy ingredients 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 keto diet
- Coconut milk – canned coconut milk has no additives
- Canned coconut cream – full ft or low fat as you like
- Unrefined coconut oil – or refined if you don’t like coconut flavor much
Baked or no bake peanut butter tart !
This pie filling doesn’t require baking and the great thing is, the crust can be baked or not ! Yes, it is safe to eat this pie crust raw as it is made of almond flour. However, if you miss the crunchy crust of your old classic pie with oreo crust, this crust bake in 15 minutes and get crunchy as the original one.
All you need to make this healthy gluten free pie crust are:
- Unsweetened cocoa powder
- Almond flour or almond meal
- Coconut oil – unrefined or refined if you don’t like coconut flavor much
- Liquid sweetener like maple syrup or brown rice syrup to decrease sugar or Monk fruit keto syrup
More vegan peanut butter desserts
If you love vegan peanut butter desserts I recommend you also try my
Enjoy the recipe and don’t forget to share me a picture of your peanut butter tart on Instagram !
Vegan peanut butter pie
Ingredients
Chocolate almond crust
- 2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup or brown rice syrup
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 180C (350 F). Using a pastry brush, brush some melted coconut oil all over a 9-inches round pie pan with removable bottom (this make it easier to unmold the crust especially if you bake it!). Set aside.
- In a large mixing bowl, add all almond flour, unsweetened cocoa powder, melted coconut oil and maple syrup.
- 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 is 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 you watch my recipe video below to see my technique to get the crust pretty in a second.
- Bake the crust for 15-20 minutes at 180C or freeze 10 minutes if you prefer your pie raw. Meanwhile prepare the peanut butter filling.
- In a blender, add all the peanut butter filling ingredient. Blend on high speed until it form a thick sticky paste. If it is too thick and hard to blend, add a splash more coconut milk up to 1/4 cup. Always blend between each addition.
- If you bake the crust, remove 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 losen 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, simply take the pie out of 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 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 airtight container and defrost few hours before serving. Serve half frozen or cold.
Video
Notes
- Use brown rice syrup to reduce the amount of sugar to 5.5 g per slice and create a low GI dessert
- Use monk fruit syrup if you are on keto vegan diet to decrease sugar and carbs
It looks amazing! I was wondering if I can use something else instead of the coconut cream.
Thanks 🙂
Sure, you can use something lower in fat too like more coconut milk or unsweetened almond milk! Enjoy the treat, 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
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.
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
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.
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
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
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.