PEANUT BUTTER PIE WITH NO-BAKE FILLING
4.85 - 113 votes
▢ 2 cups Almond flour ▢ 1/4 cup unsweetened cocoa powder ▢ 1/4 cup Coconut oil ▢ 1/4 cup Maple syrup ▢ 1 teaspoon Vanilla extract Peanut butter filling ▢ 1 cup Peanut butter ▢ 2 tablespoons Chia seeds ▢ 1/3 cup Maple syrup ▢ 1 1/4 cup Coconut milk ▢ 1/3 cup Coconut cream ▢ 1/4 cup Coconut oil
In a large mixing bowl, add almond flour, unsweetened cocoa powder, melted coconut oil, maple syrup, and vanilla extract.
Knead with hands
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.
Make Consistent 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.
Brush Pan with Coconut Oil
Using a pastry brush, brush some melted coconut oil all over a 9-inch round pie pan with removable bottom.
Press in Pan
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
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.
Starting the 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.
Pour in Crust
When the crust is at room temperature, pour the peanut butter filling into the pie crust.
Spread evenly the peanut butter filling onto the pie crust.
Refrigerate 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 Vegan Peanut Butter Pie!
Prep Time: 15 minutes Cooking Time: 15 minutes Serving: 1 Slice Makes: 12 Slices Calories: 370 kcal per slice