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.)

4.89 from 34 votes
vegan peanut butter pie on plate
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
Cuisine: American
Keyword: no bake peanut butter cup pie
Servings: 16
Calories: 303 kcal
Author: Megan Gilmore
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.

Per Serving: Calories: 303, Fat: 24g, Carbohydrates:18g, Fiber: 2g, Protein: 6g

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

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!!!!

Anna

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

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.

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 ;).

Diane Loualid

What is coconut oil and if it is oil why would it be melted?

    Megan

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

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™‚

Kristin

Can I use garbanzo bean flour for the crust?

TG

This recipe is truly phenomenal!

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.

Priscilla

Well, this is not sugar-free/
https://www.fatsecret.com/calories-nutrition/usda/maple-syrup?portionid=40127&portionamount=0.500

820 calories, just in maple syrup, loaded with high fructose corn syrup and additives. even the organic is high calories?

How can you call yourself a detoxinista as these recipes are laden with fat. and sugar?

    Megan Gilmore

    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!

    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.

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™‚

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!

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

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.

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

    Cheryl

    Coconut flour would work I think?

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.

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]

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!

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™‚

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.

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!

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

Melissa

So our little guy can’t do coconut oil. πŸ™ Any ideas for a good substitute???

    Megan Gilmore

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

      Melissa

      No we are dairy free and use Earth Balance. Think it would work?

        Megan Gilmore

        I don’t use Earth Balance, but if it’s firm when chilled it should work!

          Melissa

          It worked great with Earth’s balance!! I also dubbed payed for the crust and it was good too.

Kathy

Will the crust recipe work with blanched almond flour? I do not have any almond meal.

Louise

Love this pie!!! πŸ™‚

louise

was this made with refined or unrefined coconut oil?

    Megan Gilmore

    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.

BETHANY

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

Bethany

Tanya

I can’t use maple syrup. Any other sugar substitute? I usually use Swerve, stevia, or Truvia. Thanks! πŸ™‚

    Megan Gilmore

    I can’t tolerate any of those sweeteners myself (you can read my post about that here) so you’ll have to experiment and let us know what works!

    Raina

    Tanya, what about agave or date paste? Also you could try erythritol. But agave might be closest.

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!

    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.

Meagan

Nutritional info?

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.

JoAnne

This dessert is amazing!! It is not too sweet so you feel good eating it. It is a chocolaty peanut butter masterpiece! I love this recipe! My friends were so puzzled by it like it has no dairy? and it’s not cheesecake? It was pretty funny but there were no leftovers πŸ™‚ It’s worth the maple syrup!

Erin

I made this last night for dinner guests. It was a hit!!! Even kids ate it. It was so delicious. Definitely making this again!

Kristen

What peanut butter brand did you use for the no bake peanut butter cup recipe?

Mireille

This was really super delicious!

Ginnie

I made this yesterday for Thanksgiving and it is out of this world good. I didn’t change a thing. I have a major sweet tooth, and this is so rich and decadent that even I only want a small slice at a time, but that’s a good thing. I think I have a new go-to pie recipe. Thank you!

Laura

Yes yes YES!!!! So easy and so good and so healthy (well minus all the fat, but its healthy fat right???). This is my husbands absolute favorite- thank you Meghan!! Love all your recipes.

    Laura

    Oops meant to rate this!!! I’d give more stars if I could!

Elizabeth

Oh my goodness. I just made this last night. Delicious!!! My husband and three year old son loves it. And I felt good giving them a piece of pie as a sweet treat knowing the ingredients. Thank you!!!!

Allison

Love this recipe!! But I’m curious if a β€œmilk” (almond, oat, etc) could be used instead of water?

Nicole KAVANAGH

Megan, this was AMAZING. I made it to surprise my pb loving husband on Canadian Thanksgiving. In 15 minutes this baby was setting in the freezer! Easiest dessert ever and now in his top three. The only change I made was I used butter (because I love it) and for the drizzle I used a Lindt dark chocolate and sea salt bar that I melted. Just wrote this recipe out in my book of β€œkeepers!”

Amber

Any substitute for the almond flour? I have a tree nut allergyπŸ˜’

Susy Tybl

This is really delicious!!! I’ve made this recipe several times because my kids and I love it!

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