This vegan peanut butter pie with coconut milk doesn’t use tofu or vegan cream cheese. It’s a healthy peanut butter pie, a delicious easy vegan peanut butter dessert for the sweet tooth! You will love its creamy chia seed peanut butter filling and crunchy chocolate almond crust. Bonus, the 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 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 is:
- Peanut butter – make sure you use fresh 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 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.
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’s 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 bakes in 15 minutes and gets as crunchy as the original one.
All you need to make this healthy gluten-free pie crust is:
- 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 a picture of your peanut butter tart on Instagram!
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 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'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 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 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 ingredient. Blend on high speed until it forms 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 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, 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.
- 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 keto vegan diet to decrease sugar and carbs