No-Bake Peanut Butter Cup Pie (Vegan)


For the holiday season, we like our desserts to be totally decadent, and I think this pie fits the bill.

peanut-butter-pie

With a chocolate crust, a rich peanut butter filling, and additional chocolate drizzled on top, this pie tastes like the most decadent peanut butter cup ever!

But what makes this pie even better is how quick it is to prepare, with a short ingredient list and no baking involved. Just combine the ingredients, pour them into a pan, and chill until firm. It doesn’t get much easier than that.

If you’d rather not use peanut butter, feel free to use any other nut butter you love– I have a feeling that almond butter or sunflower butter would make delicious alternatives, too. Austin, the peanut butter fan in our home, has proclaimed this pie one of the “top 5” recipes I’ve ever made, so I hope you enjoy it!

No-Bake Peanut Butter Pie (Vegan)
Makes one 8-inch pie

Ingredients:

Crust:

1 1/2 cups almond meal
1/4 cup cocoa powder
1/4 cup pure maple syrup
3 tablespoons coconut oil
Pinch of salt

Filling:

1 cup creamy all-natural peanut butter
3/4 cup water
1/2 cup melted coconut oil
1/2 cup maple syrup
1/4 teaspoon sea salt*

Chocolate Topping:

2 tablespoons melted coconut oil
2 tablespoons pure maple syrup, at room temperature
3 tablespoons cocoa powder

*I used salted peanut butter and still felt the 1/4 teaspoon of salt was needed to balance the sweetness in the peanut butter filling. If you use unsalted peanut butter, you may want to add more salt, to taste. Since you can taste the filling as you go, your pie will taste exactly the way you’d like it to.

Directions:

Line an 8-inch spring-form pan or pie dish with parchment paper and set aside. (Note: This pan size is smaller than a traditional 9-inch pie plate. If you use a traditional pie dish, the resulting pie will be thinner than what you see in these photos.)

To prepare the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.

To prepare the filling, combine the four ingredients in a blender, and blend until completely smooth and silky. You may have to stop and scrape down the sides a few times to get the batter very smooth and evenly mixed. (Alternatively, you could probably use a hand mixer to combine these ingredients, as long as they get whipped together very well. Mixing by hand doesn’t get the filling smooth enough.) Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 to 6 hours.

PB-pie-layers

Once the pie is firm, prepare the chocolate topping. Combine the coconut oil, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. (If your ingredients are cold, this mixture will clump, but it will become smooth again when gently warmed.) Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top. When the chocolate touches the cold pie, it should solidify pretty quickly– like a “magic shell” topping you’d use on ice cream. Allow the pie to sit at room temperature for 15 minutes, to make it easier to slice and serve.

Store any remaining pie in the refrigerator for up to one week. (If you freeze the pie, it will be too firm to serve right away.)

4.9 from 20 reviews
No-Bake Peanut Butter Cup Pie (Vegan)
Author: 
Serves: 16
 
A decadent no-bake pie that tastes like a rich peanut butter cup!
Ingredients
Crust:
  • 1½ cups almond meal
  • ¼ cup cocoa powder
  • ¼ cup pure maple syrup
  • 3 tablespoons coconut oil
  • Pinch of salt
Filling:
  • 1 cup creamy all-natural peanut butter
  • ¾ cup water
  • ½ cup melted coconut oil
  • ½ cup maple syrup
  • ¼ teaspoon sea salt*
Chocolate Topping:
  • 2 tablespoons melted coconut oil
  • 2 tablespoons pure maple syrup, at room temperature
  • 3 tablespoons cocoa powder
Instructions
  1. Line an 8-inch springform pan or pie dish with parchment paper and set aside. (Note: This pan size is smaller than a traditional 9-inch pie plate. If you use a traditional pie dish, the resulting pie will be thinner than what you see in these photos.)
  2. To prepare the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.
  3. To prepare the filling, combine the four ingredients in a blender, and blend until completely smooth and silky. You may have to stop and scrape down the sides a few times to get the batter very smooth and evenly mixed. (Alternatively, you could probably use a hand mixer to combine these ingredients, as long as they get whipped together very well-- mixing by hand doesn't work as well.) Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 to 6 hours.
  4. Once the pie is firm, prepare the chocolate topping. Combine the coconut oil, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. (If your ingredients are cold, this mixture will clump, but it will become smooth again when gently warmed.) Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top. When the chocolate touches the cold pie, it should solidify pretty quickly-- like a "magic shell" topping you'd use on ice cream. Allow the pie to sit at room temperature for 15 minutes, to make it easier to slice and serve. Store any remaining pie in the refrigerator for up to one week. (If you freeze the pie, it will be too firm to serve right away.)
Notes
*I used salted peanut butter and still felt the ¼ teaspoon of salt was needed to balance the sweetness in the peanut butter filling. If you use unsalted peanut butter, you may want to add more salt, to taste. Since you can taste the filling as you go, your pie will taste exactly the way you'd like it to.

Β Notes:

  • As I mentioned above, feel free to use any other nut butter you like for the filling.
  • If you don’t care for the taste of coconut oil, you can replace it with real butter for a similar (non-vegan) result. I don’t recommend using any other oil as a substitute, as it won’t solidify the same way.

Enjoy!

Reader Feedback: What’s your favorite holiday dessert?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

120 thoughts on “No-Bake Peanut Butter Cup Pie (Vegan)

  1. Laura

    Peanut butter pie is my favorite dessert by far!!!!! And it’s my job to bring it for family gatherings. The problem, the version I use is loaded in really bad stuff, like Cool Whip, Cream cheese and other ingredients (Peter Pan Peanut Butter) anyone that just makes your sick about yourself the next day. And my Mother-in-law thought it was healthy! I didn’t have the heart to tell her the truth.

    I’m so eager to try this version. My usual version uses an Oreo crust too and that’s just not great for you either.

    Reply
    1. Megan Post author

      I wouldn’t use coconut flour, since it’s too dry, but any other ground nut or seed would have a similar result. Maybe you could even try something like oat flour, if you’re not grain-free.

      Reply
      1. Jasmine

        So I am going to make this tonight for my boys. Do you think the oat flour will taste good in the crust? I am a little hesitant, but really don’t want to go out to buy almond flour, lol.

        Reply
  2. Kate

    Oh my gosh…do I really have to wait for the holiday to make this or can I just whip it up and devour it?? Looks amazing and no freaky ingredients! I love it!

    Reply
  3. Stine

    That looks amazing, and I love that the recipe is simple and with few ingredients as well! Can’t wait to try it πŸ™‚

    Reply
  4. Brianna

    I just made this. it’s in the freezer setting! I tried the filling and crust separately and it tasted great! I can’t wait to try the final product! My husband (a HUGE peanut butter lover) is gonna fall on his knees when he tries this! I only used parchment paper on the bottom of the pan so the sides come out nice and pretty!

    Reply
  5. Kayla

    Can anything possibly be better than peanut butter and chocolate?! This looks so yummy I’m going to have to make it tomorrow! Thanks for the recipe!

    Reply
    1. Kayla

      I made this today and it is delicious!! It’s in my freezer right now but I’ve been tasting it as I’ve been going along. I can’t wait until I can taste the layers together with the topping. Thanks for the wonderful recipe!!

      Reply
  6. Jennifer

    I am making this now but the filling is like a liquid. Did you by any chance mean 1/4 cup of water instead of 3/4 cup? Thanks!

    Reply
    1. Megan Post author

      Nope, I definitely used 3/4 cup water. It should be liquid enough to pour into the crust out of the blender– as long as it looks smooth and the oil has emulsified into everything else, it should turn out fine. The filling firms up once it’s chilled.

      Reply
      1. Jennifer

        Thanks for your response! I ended up freaking out and throwing out the first batch of filling. I remade it with 1/4C of water which, for some reason, looked more like the picture, as it was something that I could spread. In any case, it turned out wonderfully! Thank you for another amazing recipe! Next time I will try it with the 3/4C water.

        Reply
  7. Kim

    Hi Megan,

    Any word on when your cookbook will be coming out? Or is it out already? I have been out of the loop for awhile and am looking forward to it!

    Reply
    1. Megan Post author

      It’s coming out next year– the wait is killing me! It’s actually already available on Amazon for pre-order, but they don’t have a cover image for it yet… so I’ll make an announcement once it actually looks like a real book for sale. πŸ˜‰

      Reply
    1. Lisa

      Almond meal is just ground almonds, not almond Β΄pulpΒ΄which you get after making almond milk as all the oils have been taken out so it’s a lot drier. If you soak and dehydrate to activate your almonds then I would guess making it after you have dehydrated them, might just be a little drier.

      Reply
  8. Nancy

    Our family LOVES any peanut butter chocolate combination so. Can’t wait to try this. Can i use honeyville unblanched almond flour for the almond meal? Or do I need to go get almond meal?

    Reply
  9. Kate

    I’m avoiding sugar overall, so I think I’ll try this with SF maple syrup…and maybe a pecan meal crust with butter and coconut oil…sounds delish! Nancy…the way I understand it…almond flour is made with skinless almonds, and meal is made with the skins on. I’ve read that they can be interchanged..the meal just has tiny brown specks in it and isn’t as finely ground as almond flour πŸ™‚

    Reply
    1. Lisa

      If you use real maple syrup it doesn’t have sugar cane in it, if you are using a sugar free version I assume it will be a flavored syrup full of junk to replace the taste. You just need to get a real maple syrup not one of the flavored types. Just make sure you check a lot of sugar free things have replacements that are chemicals so although I also avoid sugar I think it can sometimes be a better alternative to flavored chlorine molecules. PS Its sooooo delicious!!

      Reply
  10. Sara

    This is DELICIOUS and SO easy. My chocolate topping ending up being a chunky mess but it was delicious without it, too, haha.
    Your website is my go-to for all recipes and I have thoroughly loved everything I have tried. You have saved my kitchen distress for life (no exaggeration).

    Reply
  11. Nancy

    Can someone help me out here and let me know if almond flour can be substituted for the almond meal? I would like to make this today. Thanks!

    Reply
  12. Lori

    This was incredible!! It threw me a bit when it called for water to be added to the peanu t butter but it is DELICIOUS! !!!!Thanks for all your amazing recipes. What other four are in your top 5??

    Reply
  13. Shannon

    This is the most amazing recipe!!!!! This and the pb & j smoothie!! How do you come up with this stuff? Please keep them coming…you are so good at making anything healthy and with only a few simple and easy ingredients!!! Thank you so much!

    Reply
  14. Carey

    I have nut allergies and was wondering if there was a nut-free substitute for the almond four and coconut oil? This looks too yummy not to try. Thanks.

    Reply
    1. Megan Post author

      Yes, almond meal is just ground up almonds! Almond flour is similar, but the skins are removed and it’s slightly finer in texture (and more expensive!).

      Reply
  15. Dana

    Megan, I LOVE your blog! I made this recipe last night (and I’ve decided to eat some for breakfast this morning :D!). I was wondering why my filling came out so watery. It set well thanks to the coconut oil and the freezing process but after pouring it out of my Vitamix I noticed it had bubbles and was almost like water! I believe I used the correct measurements for each ingredient. Is it possible I’m using a runnier maple syrup than yours?

    Reply
  16. Rachel

    I’m finding I don’t love the taste of coconut oil. Any more subtle but equally nutritious substitution suggestions?

    Reply
  17. Jessica

    This looks DELISH. If all I have is a 9 in pie pan and want it to not be thin, how could I increase the recipe to make it work?

    Reply
  18. Phil Brewer

    Really nice recipe. I added chocolate chips to the filling and substituted “black honey” for the syrup. I live in an Arabic speaking country and can not for sure tell what the basis for this black honey might be. It is from Egypt and I think it is a type of grain molasses. Not my favorite choice, but a good substitute. The flavor is great. I will repost this recipe, with credit to my blog.

    Reply
  19. Donica

    I made this tonight with Sunflower-seed butter it is really yummy although I think it would taste better with peanut butter. I am making it for someone with a peanut allergy that is why I tried a different nut butter. I also used cashew meal in place of almonds due to another allergy as well. Overall this is a real yummy treat without all the processed garbage. I love it thanks for sharing.

    Reply
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    1. Donica

      I would not use Whole Wheat flour. I do not feel like it would taste very good since it is raw. I think this was answered above in an earlier post. I used cashew meal and it was really tasty.

      Reply
  21. Meredith

    For the all natural peanut butter, would you recommend salted or unsalted? I’m thinking if I use salted, I’ll leave out the 1/4 tsp from the filling.

    Reply
    1. Megan Post author

      I used salted peanut butter and added the additional 1/4 teaspoon of salt, too, but you can taste the batter as you go and decide what you like best.

      Reply
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  25. Victoria

    We can’t eat peanuts so I used a cup of cashew butter and then added about 1/3 cup tahini. Tahini seems to give things a the rich peanutty flavor that I like in peanut butter. Then I added 1 tsp of pumpkin pie spice. OMG!! Delicioso. Thank you.

    Reply
  26. Lauren

    I made a half batch to test this before tgiving. I subbed pumpkin seeds in crust and that was good. 2 of us ate the whole thing. Tried again with almond butter and that wasn’t as popular in my house. I didn’t even bother measuring, just to taste. Couldn’t be easier!

    Reply
  27. Meg

    My topping was a complete failure following the recipe. It wasn’t clumpy or seized up but it was far too thick to be able to drizzle, even when warmed over a double boiler. My fix was to reduce the amount of cocoa powder and it looks great! Can’t wait to see how it tastes this evening.

    Reply
  28. Sam

    I made this for thanksgiving and it was a HUGE hit!! I made it in a 9″ pan and doubled the entire recipe. I also used almond butter instead of PB. When I made it again I would omit the water in the filling – it was completely unnecessary for blending in our magic bullet and I think it caused the filling to take too long to firm up. Very excited to make it again. Thanks Megan!!

    Reply
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  30. Jen @ A Life of Happenstance

    I made these treats last night for a girls get together and it was a HUGE hit!I made a couple of slight changes. I made them in cupcake liners so I wouldn’t have to worry about cutting a cake. I also added “vanilla frosting” (vegetable shortening, coconut cream, honey, vanilla) to the tops. The girls could not believe that something so delicious and creamy was made from such clean healthy ingredients! Thanks Megan!!!!

    Reply
  31. Anna

    Served this on thanksgiving to a very happy crowd, incredibly rich and nobody would guess it’s “healthy” πŸ™‚

    Reply
  32. Maya Ashwin

    Hi,I have been an anonymous follower of your blog and looking for no bake,no white sugar pie recipes.Our family eliminated white sugar 100% in our diet .This recipe was a treasure find that we could enjoy without much guilt.I prepared it today and its freezing now,I can positively say this pie will be a hit with my kids.Thanks.Keep up the good work.

    Reply
  33. Maya Ashwin

    The verdict today – This pie was way above our expectation.Healthy treat to my sugar tooth.My kids had it just out of freezer and was “mommy made icecream at home”.tricked them ;).

    Reply
    1. Megan Post author

      Coconut oil is a unique oil that is solid at room temperature– it melts at 76 degrees. Similar to butter!

      Reply
  34. Kirsten

    OMG…this is an amazing dessert. I am grateful Kris Carr shared it! I made it for a family Christmas celebration and everyone LOVED it. I’ve never used coconut oil before, and am very pleased with how it is used in this dish.
    Thank you very much…it’s a wonderful dessert πŸ™‚

    Reply
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  38. Marisa

    I made this pie last night and it was great. I didn’t have any almond meal on hand but I did have hazelnut meal, so I used that in the crust and it worked fine. I am also super lazy and don’t like cleaning peanut butter out of my blender, so I used my immersion blender to whip up the filling and it was super easy – you just have to use a big enough bowl so you don’t splash everywhere! Thanks for a great recipe.

    Reply
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    1. Megan Gilmore Post author

      Pure maple syrup is not loaded with high fructose corn syrup or additives– the only ingredient on the label should be “maple syrup.” I’d definitely consider this recipe a treat, but there’s nothing wrong with having a treat every now and then!

      My view on “detox” is that it should be done on a daily basis, by gradually incorporating more whole foods and healthy lifestyle habits into your routine, rather than doing any drastic cleanses. Upgraded recipes like this one are intended to help people transition away from highly refined sugars and processed desserts, so even though it’s still high in natural fat and natural sugars, it’s still a step in the right direction. In fact, I lost quite a bit of weight myself while enjoying treats like this one, partially because it kept me from feeling deprived while improving my habits!

      Reply
    2. corinn

      Maple syrup is maple sap from a tree, boiled down to a syrup. You are most likely referring to the garbage found in markets that is labeled maple syrup, but is just dyes, sugars and processed sweeteners. Not in any way maple syrup.
      Pure maple syrup is loaded with minerals, has a lower glycemic index than sugar and tastes amazing.

      Reply
  41. Vanessa Powers

    Hey! I live abroad and I guess the natural peanut butter we get over here is runny. For the peanut butter batter I ended up having to add 1/4 cocoa powder to thicken it up, as it was runny and not the right consistency. That did the job! My boyfriend absolutely loves it! Thanks for this recipe. πŸ™‚

    Reply
  42. Olivia

    I absolutely love this recipe! I’ve made it a few times since the original post in November- It’s my guys’ favorite and I truly think its my favorite too; not only to sample the masterpiece in the making and “clean” my tools while getting it ready but actually preparing this No Bake Peanut Butter Pie is so enjoyable and easy! Thanks for sharing!

    Reply
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  44. tammy

    made this tonight loved it , subded honey for the syrup, honey overpowers the taste of the pie but was awesome and i will definatley make again

    Reply
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  46. Dawn

    Amazing recipe! Great tip for the salt which I doubled bc my nut butters are unsweetened. Used half almond and half sunbutter. Finger-licking good as I poured the last bit onto the crust. Will be making for my daughter’s birthday party.

    Reply
  47. Janelle

    Just wondering if you have a substitute for almond meal. My hubs is allergic to tree nuts but had this last night at a friends and it was delist!! Just wondering if perhaps fine shredded coconut would work? Any tips would be awesome!! Thanks

    Reply
  48. Kimmie

    Have you ever made these as individual servings rather than one large pie? I have a silicone brownie mold with square serving-size openings, thinking this might be a neat way to serve them. If I try it, I’ll let you know how they turn out.

    Reply
  49. bermudaglobetrotters{dot}com

    Great pie!

    I have experimented with several butters: peanut, sunflower seed, cashew, and almond – as well as a mixture of several butters at once. Also tried different toppings. In the end my favorite butter is ALMOND, and we skip the chocolate topping and instead put a layer of Pascha 85 percent cocoa chocolate chips on top of the crust. Then we pour in our almond butter filling. Then we sprinkle the chocolate chips on top of the filling. Such a divine pie!

    Also, I leave my pie in the freezer. I find it costs easily enough, and tastes great while still solid.

    [5 star recipe. For some reason I can only click on 3 stars]

    Reply
  50. Colleen

    This pie is my husband and I’s favorite dessert now! It is so unbelievably good! Your blog is my favorite ever, I don’t have to scroll through endless pictures and text to get to the recipe and I love your take on things. Very down-to-earth. Next I will try your similar no-bake pb cup bars (meaning as soon as UPS delivers our 9 lbs of peanut butter to keep up with all your recipes I can’t wait to try!

    Reply
  51. Cheryl

    Made this for Christmas, and everyone loved it! Only change I made was I used unsweetened vanilla almond milk instead of water in the filling and it was great. I used a hand mixer on high vs a blender to mix the filling. Also – do not be tempted to microwave the topping to make it “runnier”.. it will turn cakey, as I learned πŸ™‚

    Reply
  52. Emily

    This is my brother’s favorite dessert ever! I’m shocked he loves it since he is so anti-vegan, but at the same time I’m not surprised since this pie is DELICIOUS. I made it for Thanksgiving and Christmas, and it was GONE. By far the best dessert of the night.

    Reply
  53. Becca

    Oh.my.god, this is DELICIOUS!!!! Just made it tonight and my boyfriend and I absolutely loved it!!!
    I love all your recipes, I find that they are super simple, really delish, they always turn out great! Thank you!

    Reply
  54. Cyndi

    Made this for hubby for Valentine’s Day. It was a huge hit! I made my crust with walnuts, cashews, date paste, and cacao. It was perfect. I am sure he will request this one again! Thanks

    Reply
    1. Megan Gilmore Post author

      If he can tolerate real butter, that’s the best substitute for coconut oil as it stays firm when chilled.

      Reply
    1. Megan Gilmore Post author

      I always use unrefined coconut oil, which has a mild coconut flavor, but I’ve heard that the refined version has no coconut taste at all if you prefer that.

      Reply
  55. BETHANY

    I’m allergic to almonds- do you know of another flour that is comparable to baking with almond flour? Thanks so much

    Bethany

    Reply
  56. Jay Tee

    Thanks for this recipe. Although easy, I managed to mess it up πŸ™ I ran into some issues with the filling. My peanut butter (Trader Joe’s Creamy Salted) and coconut oil were separating. I drained off about 1/4 cup of the coconut oil before pouring it onto the crust, but there was still an oily sheen on top of the peanut butter filling. I changed the ingredients slightly in that I used only 1.5 tablespoons of honey to sweeten instead of the maple syrup. I added 2 tablespoons coconut milk and some more water to make up for less liquid. I guess the chemistry is very important here in keeping the ingredients the same? Or should I not have used an immersion blender? At least it will probably still taste good!

    Reply
    1. maya mcintosh

      This pie is best made with Almond Butter. Also, cut the water. I use 1/2 cup water. Makes perfect consistency for the filling.

      Reply
  57. Tara

    Would it be ok to use a muffin tin to make the pie? I’d like to make them for a party and have it easy to grab and go.

    Reply

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