This no-bake vegan peanut butter pie is a chocolate-and-peanut-butter match made in heaven. Rich, creamy and mousse-like, it’s entirely dairy-free and simple to prepare—no oven required. It makes an elegant dessert for holidays, birthdays, or a relaxed summer gathering when served chilled.
Features
- No baking required.
- Vegan and gluten-free by default; can be made nut-free by swapping peanut butter for a seed butter.
- Rich, creamy, mousse-like filling that’s completely dairy-free.
- Perfect for holidays and special occasions like birthdays, Christmas, or summer desserts straight from the fridge.
- Made with simple, wholesome ingredients you may already have in your pantry.
Ingredient Notes
The list below highlights the key ingredients and helpful tips. For exact measurements and the full ingredient list, consult the recipe card included later in the post.
- Almond flour: Use 1 cup almond flour for the crust. You can buy it or make your own by processing blanched almonds to a fine texture.
- Unsweetened cocoa powder: Use unsweetened cocoa for the crust; dark cocoa will yield a deeper chocolate flavor.
- Coconut oil: Needed for the crust—this recipe relies on melted coconut oil to bind the crust ingredients together.
- Maple syrup: Provides sweetness and helps bind both the crust and filling. Agave syrup can be used as a substitute.
- Full-fat canned coconut milk: Choose a thick, creamy variety. Shake the can before opening; it should not sound watery.
- Coconut cream: If you can’t find canned coconut cream, refrigerate a can of full-fat coconut milk overnight and scoop the firm cream from the top the next day.
Step-by-Step Instructions
Step 1: If using whole almonds, pulse them in a food processor or high-speed blender until finely ground. In a large bowl, combine the crust ingredients—almond flour, coconut flour, cocoa powder, melted coconut oil, maple syrup and a pinch of salt—until the mixture is crumbly and holds together when pressed. You can also pulse these ingredients briefly in a food processor for even texture.
Step 2: Press the crust mixture firmly into the bottom and up the sides of an 18 cm (7–8 inch) pie tin or tart pan. Use your fingers or the base of a measuring cup for an even, compact crust. Place the crust in the freezer while you prepare the filling to help it set quickly.
Step 3: In a mixing bowl, whisk together the room-temperature full-fat coconut milk, coconut cream and maple syrup until smooth. Add the creamy peanut butter and ground flaxseed, stirring until the filling is fully combined and silky.
Step 4: Pour the peanut butter filling over the chilled chocolate crust, smoothing the top with a spatula. Chill the pie in the refrigerator for 3–4 hours, or until set. For firmer texture, chill longer or place briefly in the freezer before serving.
Before serving, add a dollop of dairy-free whipped cream, a drizzle of melted chocolate and a sprinkle of chopped peanuts or chopped seed butter alternatives for texture and visual appeal. Enjoy!
FAQs
No problem. You can make this recipe as peanut butter squares using a 7 or 8 inch square baking pan lined with parchment paper for easy removal. A springform pan also works well.
Keep it simple or dress it up. Popular toppings include melted chocolate drizzles, extra peanut butter drizzles, roasted or salted peanuts, coconut whipped cream or other dairy-free whipped toppings, chocolate shavings or chips, and chopped peanut butter cups or similar treats.
Yes. Almond butter or another nut or seed butter can be used in place of peanut butter to create a peanut-free variation.
Storing
- This pie must be stored chilled in the fridge or frozen for longer keeping.
- Fridge: Store covered for up to 1 week.
- Freezer: Wrap well and store whole or in slices in an airtight container for up to 3 months.
- If frozen, thaw briefly at room temperature or in the fridge before serving.
More No-Bake Desserts
- No-Bake Vegan Key Lime Pie (recipe not linked)
- Raw Vegan Brownies (recipe not linked)
- No-Bake Chocolate Almond Bars (recipe not linked)
- Vegan No-Bake Chocolate Pie (recipe not linked)
- Vegan Chocolate Ganache Tart (recipe not linked)
No-Bake Vegan Peanut Butter Pie
Ingredients
For the Crust:
- 1 cup almond flour or ground blanched almonds (110 g)
- 1 cup coconut flour (110 g)
- 1/4 cup unsweetened cocoa powder (22 g)
- 1/4 cup melted coconut oil (60 g)
- 1/4 cup maple syrup (60 mL)
- 1/8 tsp salt
For the Filling:
- 1 cup creamy peanut butter (250 g)
- 2 tablespoons ground flaxseed (14 g)
- 1/3 cup maple syrup (80 mL)
- 1 1/4 cup full-fat coconut milk at room temperature (300 mL)
- 1/3 cup coconut cream (80 g)
For Topping:
- Whipped coconut cream or dairy-free whipped topping of choice
- Peanuts, optional
- Melted chocolate, optional
Instructions
- If using whole almonds, pulse them in a food processor or blender to a fine consistency.
- In a large bowl, combine the crust ingredients until well combined and crumbly. Press the mixture into the bottom and sides of an 18 cm pie tin. Chill in the freezer while you make the filling.
- In a bowl, whisk the coconut milk, coconut cream and maple syrup until smooth. Stir in the peanut butter and ground flaxseed until the filling is creamy and uniform.
- Pour the filling into the chilled crust and refrigerate for 3–4 hours, until set.
- Before serving, top with whipped coconut cream, a drizzle of melted chocolate and chopped peanuts if desired.
Notes
If canned coconut cream isn’t available, refrigerate a can of full-fat coconut milk overnight and scoop off the solid cream the next day. The leftover coconut water can be used in smoothies, oatmeal or curries.
If you don’t have a pie or tart pan, a springform pan or an 8-inch square pan lined with parchment paper will work.
Store the pie in the fridge for up to one week or freeze for up to three months. Thaw briefly before serving.
To make a simple whipped topping, whip 1/2 cup chilled coconut cream with up to 1/4 cup maple syrup or powdered sugar to taste.
Nutrition
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