No-Bake Peanut Butter Cup Pie (Vegan)

With a chocolate crust, a rich peanut butter filling, and additional chocolate drizzled on top, this No-Bake Peanut Butter Cup Pie tastes like the most decadent peanut butter cup ever.

no-bake peanut butter cup pie with a slice cut outWhat 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.

assembling peanut butter cup pie

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.)

How to Make No-Bake Peanut Butter Cup Pie (1-minute video):

4.88 from 24 votes
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No-Bake Peanut Butter Cup Pie (Vegan)
Prep Time
30 mins
Total Time
30 mins
 

A decadent no-bake pie that tastes like a rich peanut butter cup!

Course: Dessert
Servings: 16
Calories: 303 kcal
Author: Detoxinista.com
Ingredients
Crust:
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
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.)
Recipe Notes

*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.

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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Comments

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.

Jasmine

Any chance coconut flour would work in the crust instead of almond meal?

    Megan

    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.

      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.

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!

Pat

Could you possibly list the amount of carbs, fat and calories, please?

Stine

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

Laura

Will this recipe work with agave nectar in place of maple syrup?

Lisa

Oh my gosh, this looks incredible!

Emily @ Glitz Glam Gluten-Free

Omigoodness, this looks amazing! My Dad is a huge peanut butter lover and his birthday is this month so I just might have to make him this dessert! Can’t wait to give it a try!

Chelsie

Def going to make this for thanksgiving! I noticed you used cocoa powder, could I use cacao powder?

    Megan

    Yes, they are interchangeable.

Cindy

Thanks Megan! This recipe looks great.

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!

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!

    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!!

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!

    Megan

    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.

      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.

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!

    Megan

    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. 😉

Ginn

When you say “almond meal” … do you mean when it is moist or in flour form after it is dehydrated.

    Lisa

    Almond meal is just ground almonds, not almond ´pulp´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.

Angie

Do you use unsweetened cocoa powder or sweetened? Can you share which cocoa powder you prefer? Thanks!

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?

Kezia @ Super Naturally Healthy

Perfect – I was just making a peanut butter and beetroot concoction myself so it must be the season for peanut butter:)

Traci

This looks yummy and pretty easy too. Can i substitute honey for maple syrup?

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 🙂

    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!!

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).

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!

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??

Jen

Is this recipe gluten free? Where can one find almond meal?

Ceara @ Ceara's Kitchen

This recipe looks so decadent and delicious! I cannot wait to try it 🙂 Chocolate + Peanut Butter do make the best combination! 🙂 Pinned!

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!

Annie

Feel like this may be a long shot but-Sub for almond meal if you have a nut allergy. Gf and oat free too.

Michelle

Do you think oat flour could be used?

Michelle

Oh sorry I found the answer above. (:)

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.

Megan

Is almond meal just ground up almonds? Or is it almond flour?

    Megan

    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!).

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?

Rachel

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

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?

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.

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.

sara

Has anyone successfully made this with honey instead of maple syrup?

    Karen

    Yes I have and it was delicious. I used same quantities.

Jenny

Can you use whole wheat flour instead of almond meal? If so, would you still use 1 1/2 cups?

    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.

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.

    Megan

    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.

      Meredith

      Wonderful! Thanks, Megan. I’ll let you know how it goes! Thanks for the recipe.

Jessica

With using a spring form pan, would you still recommend lining it with parchment paper?

Carrie Magozzi Duin

Could I use coconut butter instead of coconut oil in this recipe?

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.

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!

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.

Natalie

This was amazing!! My favorite part of Thanksgiving!!!

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!!

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