▢ 2 cups Almond Flour ▢ ¼ cup Cocoa Powder ▢ ¼ cup Coconut Oil ▢ ¼ cup Maple Syrup ▢ 1 tsp Vanilla Extract FILLING ▢ 1 cup Peanut Butter ▢ 2 tbsp Chia Seeds ▢ ⅓ cup Maple Syrup ▢ 1 ¼ cup Coconut Milk ▢ ⅓ cup Coconut Cream ▢ ¼ cup Coconut Oil
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.
Using a pastry brush, brush some melted coconut oil all over a 9-inch round pie pan with removable bottom.
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 these areas when baked.
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 coconut milk up to 1/4 cup. Always blend between each addition.
When the crust is at room temperature, pour the peanut butter filling into the vegan pie crust.
Spread evenly the vegan peanut butter filling onto the vegan no-bake pie crust.
Refrigerate the Vegan Peanut Butter Pie for 30 minutes to let the filling set.
Decorate with pieces of vegan dark chocolate and a drizzle of fresh peanut butter and melted dark chocolate.
Make 12 slices of the Vegan Peanut Butter Pie and serve immediately as a delicious vegan dessert.
Prep Time: 15 minutes Cook Time: 15 minutes Makes: 12 Slices Calories: 370 kcal per Slice