No-Bake Peanut Butter Cup Pie (Vegan)

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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.)

vegan peanut butter pie on plate
Print Pin
4.89 from 34 votes

No-Bake Peanut Butter Cup Pie (Vegan)

A decadent no-bake pie that tastes like a rich peanut butter cup!
Course Dessert
Cuisine American
Keyword no bake peanut butter cup pie
Prep Time 30 minutes
Total Time 30 minutes
Servings 16
Calories 303kcal

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

  • 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.)
  • 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 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.
  • 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.)

Video

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.

Nutrition

Calories: 303kcal | Carbohydrates: 18g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Sodium: 112mg | Potassium: 179mg | Fiber: 2g | Sugar: 12g | Calcium: 51mg | Iron: 1mg
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

Janet

I’m making this today! One question, in the video it says to chill it for 4-6 hours before adding the topping. The recipe says to freeze it. Does it matter which? And if you need it to set in the freezer, once it is firm can it be stored in the refrigerator! Many thanks! This looks delicious and I can’t wait to try it!

BEata

We made this yesterday and enjoyed it today. It is absolutely amazing and I will be sharing this recipe with everyone I know 🙂

Erika Torrejon

I personally liked it, the peanut butter flavour is reach in texture. My guest thought it was too much, I guess you really have to love peanut butter 😀

Sandy

Thanks for this recipe, is very delicious, easy and fresh, good the summer, but also in all season😉.

Jenn

This pie is requested for birthdays or special occasions at least twice a year. and the peanut butter filling is good for so many different things… today I am making it for an ice cream bar…I had some left over and spread it on a pancake…oh my!! this is likely my new favorite way to have pancakes. if you LOVE all things peanut buttery, this is AWESOME-SAUCE!!!

Cherish

I throw an annual girls’ chocolate party every year; it just hasn’t been as fun since I’ve developed allergies and can only eat a mediocre dessert or two that I make. This was a game-changer. Everyone loved it – me, my celiac SIL, and my gluten-dairy-loving friends. You’d better believe I’m making this for Thanksgiving dinner!!

    Megan Gilmore

    Yay! I’m so glad everyone enjoyed it! Sounds PERFECT for Thanksgiving. 🙂

William matus

How did you do the drizzle? I keep trying to make the chocolate sauce to make the sauce come out as a drizzle but it’s not working. I’ve heating it but it always still comes out thick and not smooth.

    Megan Gilmore

    As long as the maple syrup isn’t cold from the fridge, it usually turns out runny enough to drizzle. You can add another tablespoon of coconut oil to thin it out, though!

Michelle

I used almond butter and I used melted cocoa butter in place of coconut oil as I’m allergic to coconut. Yummy

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