Easy Vegan Recipe
Chocolate almond crust ▢ 2 cups Almond Flour ▢ ¼ cup Unsweetened Cocoa Powder ▢ ¼ cup Coconut Oil ▢ ¼ cup Maple Syrup ▢ 1 tsp Vanilla Extract Peanut butter 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
Mix the dry vegan peanut butter pie crust ingredients in a bowl.
Pour the Peanut Butter Pie Crust wet ingredients in the dry.
Knead the no-bake pie crust ingredients with your hands.
Form a large no-bake pie crust dough ball.
Oil a large round 9-inch pie pan with melted coconut oil.
Press the no-bake pie crust dough ball in the middle of the pan and spread it.
Press the vegan pie crust to the sides of the pan with a spoon.
Pour the peanut butter filling ingredients into a blender.
Add maple syrup to the jug of the blender.
Add chia seeds, coconut milk, coconut cream, coconut oil to the jug.
Blend the peanut butter pie filling at high speed until a sticky paste forms.
Stop the blender after about one minute.
Pour the peanut butter pie filling into the no-bake pie crust.
Spread the peanut butter filling with a spoon.
Refrigerate the no-bake peanut butter pie for 30 minutes to set.
Decorate the vegan peanut butter pie with chocolate shavings.
Drizzle some fresh natural peanut butter on top of the pie.
Prep Time: 15 minutes Cook Time: 15 minutes Makes: 12 Slices Calories: 370 kcal per Serving