Hands up if you love a no bake dessert *waves both hands in the air.* No bake desserts are pretty much my favourite type of dessert to make. They're generally pretty easy to assemble and I find them more forgiving in terms of presentation too. This vegan peanut butter pie is no bake of course and absolutely decadent and rich without being too heavy. If you love peanut butter pie, you're going to love this version, I promise.
The truth is, I don't think I've ever tried making a peanut butter pie before (vegan or not), but when I made this version it was everything I wanted it to be. It's super creamy, rich (but not overly sweet) and combines one of my favourite flavor combinations - chocolate and peanut butter. There are lots of classic flavour combinations (PB & J) for example, but PB & chocolate is really just SO good. Think of the classic Reese's peanut butter cup, how good are those?! Well this pie is basically a healthier version of a PB cup.
Check out my PB & J chocolate cups recipe here. They're made with only 4 ingredients and taste amazing!
And if you're looking for even more PB & J deliciousness, definitely check out my PB & J energy balls. They're loaded with that PB taste and then rolled in some freeze dried raspberries for that delicious jam flavour.
I love to try to keep ingredients to a minimum, so believe it or not, this vegan peanut butter pie requires only 10!
To make the no bake crust, I use a mix of raw almonds and peanuts. I like to purchase raw almonds at my local bulk store here in Toronto.
To make the crust, I also use peanuts with the almonds for even more peanut flavour. For this recipe, I use lightly salted and roasted peanuts, you can use salted or unsalted depending on your preference.
Cocoa powder is what makes this crust taste chocolatey. I recommend using Dutch processed cocoa powder.
This is the brand I have on hand. I also love and use this one as well.
To help hold the no bake crust together, you need some dates. I love using medjool dates because they are plump and soft. You'll need about 1 cup (pitted). This works out to about 6 to 7 dates.
To help melt the chocolate for drizzling, I like using coconut oil to smooth it out. This also adds to the richness of the filling too.
This is the brand of coconut oil I use and love.
I like using all natural peanut butter like this one from Trader Joe's. Be sure to look for one that is all natural and contains only peanuts on the label. This will help to ensure you aren't using one with added sugars and oil.
Coconut cream is used in two ways for this recipe. One is to make the delicious dairy-free, coconut whipped cream that tops this no bake peanut butter pie. the second is used in the filling which helps to create a thick and creamy peanut butter filling.
This is the brand I love and use all the time for making coconut whipped cream. It's the best! This is only available in Canada I believe. So you can try this one if you're in the U.S.
You can use any type of dairy-free milk in this recipe. This will help to thin out the peanut butter filling so it isn't super thick. I use oat milk, any type of milk will do.
To sweeten the peanut butter filling, I use maple syrup.
To add that chocolate drizzle on top, I use chocolate chips and melt them with some coconut oil in the microwave for about 1 minute or so.
The brand I like to use for chocolate chips are these ones from Enjoy Life.
The first thing you'll need to do is be sure to refrigerate your can of coconut cream. I find this helps to ensure that the whipped cream remains thick and fluffy. You can also refrigerate the bowl you'll use to whip it in and the hand mixer attachment pieces.
To make the no bake crust for this peanut butter pie add the almonds and peanuts to a food processor. I don't have a food processor currently, so I use my vitamix. Either will work, but a food processor is probably easier as you don't have to work in batches. Pulse until they are finely chopped. Remove and set aside.
Add the cocoa powder, dates and coconut oil and pulse this until the mixture is mostly broken down and is sticky. Then add the chopped nuts and pulse again until the mixture comes together and holds.
Get your tart pan ready, I use this exact 9-inch removable bottom tart pan for this. And then pour in the crust. Working from the inside out to the sides, pat down with your hands until the crust is smooth and coats the whole pan. Place this in the fridge while you prepare the rest.
To make the peanut butter filling, simply add all of the ingredients into a blender and process until its smooth and creamy.
Now take out your tart from the fridge and add the filling, smoothing with the back of a spoon or a spatula. Place in the fridge to set for at least 6 hours, overnight is best.
To make the coconut whipped cream, use the remaining coconut cream that is left over from the filling you just made. Add this to a large bowl and add about 2 tbsp sweetener to it. You can use raw honey if you aren't vegan, or use another sweetener of your choice (such as agave, or maple syrup). Use a hand held mixer to whip and blend until fluffy. This should take about 1 to 2 minutes total.
Store this in the fridge (in a sealed container) until you're ready to add to the hardened peanut butter pie.
Once you're ready to add your toppings, remove the tart pan from the fridge. Add the coconut whipped cream all over the top, leaving a little peanut butter border around the edges for contrast.
Add your chocolate chips to a microwave safe bowl and add just a bit of coconut oil to it (about 1 tsp). Microwave for about 1 minute, until melted and stir with a spoon. You can then add this into a plastic bag for easier drizzling. Snip a tiny tip off of one end.
Do the same with the peanut butter. Add a few tablespoons of creamy, natural peanut butter to a plastic bag. Snip a tiny tip off of one end.
Go ahead and drizzle the peanut butter all over the top. Then drizzle the chocolate. Top with some roasted, chopped peanuts. Place back in the fridge, or serve right away.
Once the no bake vegan peanut butter pie is complete, you can store it in the fridge on a plate, covered with some tin foil. If you want to, you can also slice them and place them in the freezer in a plastic bag, covered in foil, or in a sealed container. They will keep in the freezer for at least 1 to 2 months, although, it's doubtful it will last that long once you taste it!
Here are some substitutions for making this vegan peanut butter pie.
Peanut Butter: If you can't have peanuts, try Sun Butter instead. That would most closely resemble the peanut butter taste. Of course, I'm sure any other nut or seed will also work too.
Coconut Cream: If you can't have coconut, try with another dairy free cream.
Almonds: For the crust, you can use another nut such as cashews in combination with the peanuts.
If you make this vegan peanut butter pie recipe, I'd love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.
I love no-bake desserts so much, feel free to check out these other options:
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The classic peanut butter pie but with a twist! This vegan peanut butter pie is no bake, easy and SO delicious.
For the crust
For the filling
For the coconut whipped cream
Make the crust
Make the Filling
Make the coconut whipped cream
For the tart pan, I use this 9-inch tart pan with removable bottom.
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