This post may contain affiliate links. Please read my disclosure and privacy policy.

This dairy-free Peanut Butter Pie tastes like a chocolate peanut butter cup, so you’d never guess it’s naturally sweetened with maple syrup and doesn’t use chocolate chips. It’s gluten-free and dairy-free, but everyone LOVES this easy dessert!

This pie is inspired by my chocolate peanut butter bars, but with a thicker, creamier peanut butter filling. You might also love my protein peanut butter cups or chocolate peanut butter pumpkins.

vegan peanut butter pie sliced on cutting board with spatula

“I took a risk and made this for the first time for our Thanksgiving crowd. (That’s how much I trust your recipes, Megan!) Everyone thought it was store-bought – in the best sense of the word – because it was so decadent and beautifully presented. Tastes like peanut butter cup ice cream! So delicious and doesn’t taste like a “healthy” dessert, even though the ingredients are so much better for you than traditional peanut butter pie!

– Hannah

195 More Reviews

Table of Contents

Why You’ll Love This Vegan Peanut Butter Pie

There’s no baking required. This no-bake dessert uses an almond flour crust and a quick, blended filling. It will firm up when chilled!

No refined sugar. Each layer is naturally sweetened with maple syrup, so you won’t even need chocolate chips. (And don’t worry, this doesn’t taste like pancake syrup.)

It’s soy-free. Many vegan recipes rely on tofu for creaminess, but this one just uses peanut butter and coconut oil to help things set.

You can make it ahead. If you plan on bringing a dessert to the holidays, this one is perfect! You can freeze it for up to a week, or store it in the fridge for 2 to 3 days before serving.

slice of dairy-free peanut butter pie on a dark plate.

Ingredients You’ll Need

bowl of almond flour, peanut butter, cacao powder, coconut oil, maple syrup, and peanuts on a marble surface.
  • Peanut Butter. Use the all-natural kind that needs to be stirred when you first open the jar. I prefer salted peanut butter for recipes, but if you need a low-sodium option, you can use unsalted peanut butter, too.
  • Coconut Oil. If you don’t want your dessert to taste like coconut (like me!) use refined or expeller pressed coconut oil. It has zero coconut taste! This is not the time to use virgin coconut oil.
  • Maple Syrup. This natural sweetener does not give the pie a strong “maple” flavor. Just make sure you’re using pure maple syrup (with that being the only ingredient on the label) and not processed pancake syrup.
  • Cacao Powder. I always keep raw cacao powder in my pantry, rather than regular cocoa powder. Cacao is slightly more bitter, so if you use cocoa powder instead, the pie might be a little sweeter… but still tasty!
  • Almond Flour. The no-bake crust is made with blanched almond flour to keep it gluten-free. If you have almond meal, with flecks of almond skin mixed in, that should work, too.

How to Make Chocolate Peanut Butter Pie (Step by Step)

8-inch springform pan greased and a piece of parchment paper on the bottom.
  1. Lightly grease an 8-inch springform pan with cooking spray, then press a piece of parchment paper into the bottom of the pan. This will guarantee easier removal later.
almond flour, cacao powder, and maple syrup mixed in a glass bowl for crust.
  1. In a large bowl, combine 1 1/2 cups of blanched almond flour, 1/2 cup cacao powder, 1/4 cup maple syrup, 3 tablespoons melted coconut oil, and a pinch of salt.
chocolate almond flour crust mixed in a glass bowl.
  1. Use a spatula to mix well, until the crust looks like a thick chocolate cookie dough.
chocolate crust pressed into an 8-inch pan.
  1. Transfer the mixture to the prepared pan and press it evenly into the bottom. Place this in the freezer to firm up while you work on the next layer.
peanut butter, water, and maple syrup in a blender.
  1. In a high-speed blender, combine 1 cup of all-natural peanut butter, 3/4 cup water, 1/2 cup melted coconut oil, 1/2 cup pure maple syrup, and 1/4 teaspoon fine sea salt.
peanut butter filling poured into a pan with chocolate crust.
  1. Secure the lid and blend until smooth. It should look very creamy! (Don’t whisk by hand; it’s not the same.) Pour the mixture over the chocolate crust, then place it back in the freezer to set for 3 hours.
chocolate pie removed from the pan to show firm texture.
  1. When the pie feels firm to the touch in the center, you can remove it from the freezer. Remove it from the pan by releasing the springform side, or, if you have a regular pan, use the parchment paper to lift it out.
chocolate topping mixed in a glass bowl with a small whisk.
  1. To prepare the chocolate topping, add 3 tablespoons each of cacao powder, maple syrup, and coconut oil to a bowl. Whisk well until smooth. (Make sure no ingredients are cold; otherwise, it can thicken and be difficult to pour.)
crushed nuts added on top of vegan peanut butter pie
  1. Drizzle the chocolate topping over the cold peanut butter pie. It should start to firm up quickly, in about 2 to 3 minutes, when it touches the cold surface. Sprinkle chopped peanuts on top before it firms up.
vegan peanut butter pie slice lifted from pie
  1. The pie is ready to slice and serve chilled. Keep it in the fridge for a softer texture, or in the freezer for a firmer texture. It will soften too much if you leave it at room temperature for over an hour; so keep it chilled for the best consistency.

Storage & Make Ahead Tips

This pie can be made ahead of time for a busy holiday meal. I think it tastes best if you serve it within 2 to 3 days of making it, but it can also be frozen for up to 3 months when you keep it tightly sealed.

Please note: Don’t let this pie sit on the counter for more than an hour unless you started it from frozen. I brought this to a party recently, and it was too soft to slice after sitting out for an hour. (But this was from the fridge and not the freezer.)

thin slices of peanut butter pie with chocolate topping and peanuts.

Pro Tip: You can cut this into teeny-tiny slices (as pictured above) because it’s so rich! My family calls these “slivers.” We walk by this pie throughout the day and cut a “sliver” each time, because it’s hard to resist.

Vegan Peanut Butter Pie Recipe FAQs

Can I replace coconut oil with a different oil?

The only substitute for coconut oil would be something else that completely firms up when chilled, for example, butter. (Which is not vegan.) Coconut oil is responsible for the texture of this pie, so you may get drastically different results with a substitution.

Can you replace peanut butter with a different nut butter?

Of course! Almond butter, sunflower seed butter, or cashew butter should work well. Just keep in mind that the flavor will change, depending on which nut or seed butter you use.

Can I use a different pie crust?

Yes, if you prefer a crispy baked option, you can start with a store-bought crust you love or try my oat flour pie crust or almond flour pie crust. (Both are vegan.)

More Dairy-Free Desserts

If you try this vegan peanut butter pie recipe, please leave a comment and ⭐ star rating below to let me know what you think. Thanks for visiting!

vegan peanut butter pie sliced on cutting board with spatula

Vegan Peanut Butter Pie (No Refined Sugar!)

4.93 from 69 votes
Consider yourself warned: Once you bring this dairy-free peanut butter pie to a holiday gathering, you'll be asked to bring it every single year. It's ridiculously rich and creamy, but it's also surprisingly easy to make. (There's no baking required!) No one would ever guess it's made without refined sugar; not even chocolate chips!
prep30 mins cook0 mins total30 mins
Servings:16
PrintRate

Ingredients
 
 

Chocolate Crust

Peanut Butter Pie Filling

Chocolate Topping

  • 3 tablespoons melted coconut oil
  • 3 tablespoons maple syrup (at room temperature)
  • 3 tablespoons cacao powder
  • 2 to 3 tablespoons chopped peanuts , for topping (optional)

Instructions

  • Lightly spray an 8-inch springform pan with oil, then press a piece of parchment paper into the bottom for easier removal. To prepare the crust, combine the almond flour, cacao powder, maple syrup, coconut oil, and salt, and stir well until it sticks together.
  • Press the crust evenly into the bottom of the prepared pan, then place it in the freezer to firm up as you prepare the filling.
  • Make the Peanut Butter Filling: Add the peanut butter, maple syrup, coconut oil, water, and salt to a blender, and blend until very smooth. Alternatively, use an electric hand mixer to rapidly beat it for about 2 minutes, or until very creamy. (Mixing by hand, even with a whisk, will NOT give you the same creamy results… I tried!)
  • Remove the pan from the freezer and pour the peanut butter filling on top of the chocolate crust. Return the pan to the freezer, making sure it's sitting on a flat surface, so the pie will set evenly.
  • When the peanut butter filling has set, which can take roughly 3 to 4 hours, prepare the chocolate topping. In a small bowl, combine the coconut oil, cacao powder, and maple syrup. Whisk well until it's very smooth, with a drippy consistency. (If any ingredient is cold, the chocolate might thicken. Set the bowl in a warm place so it has a drippy consistency.)
  • Once the peanut butter filling is firm to the touch, use the parchment paper to lift the peanut butter pie out of the pan. Drizzle the chocolate topping over the top, and watch it harden quickly as it rests on the frozen pie. Slice and serve right away, with a few chopped peanuts on top, if you like.
  • This peanut butter pie will store well in an airtight container for up to 3 months in the freezer. Serve chilled for the best texture.
    • If you plan to serve this to holiday guests, I think the flavor is best in the first 2 to 3 days after you make it! Keep it tightly covered in the fridge if you want to make this ahead of time.

Video

Notes

Nutrition information is for 1 of 16 slices and is just an estimate, not a guarantee. This is definitely not a low calorie food, but a little slice is very rich and goes a long way! You can cut the slices even smaller to make it stretch further. 
Peanut Butter Note: I usually use salted peanut butter and still add extra salt to the filling. However, you can adjust this to your salt preference, and taste as you go.
Coconut Oil Note: To avoid a coconut flavor, use refined or expeller-pressed coconut oil. It has ZERO coconut taste!
Maple Syrup Note: Don’t confuse this with processed pancake syrup. The only ingredient on the label should be pure maple syrup. 

Nutrition

Calories: 303kcal | Carbohydrates: 18g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Sodium: 112mg | Potassium: 179mg | Fiber: 2g | Sugar: 12g | Calcium: 51mg | Iron: 1mg
Author: Megan Gilmore
Course: Dessert
Cuisine: American
Keyword: vegan peanut butter pie
Get FREE weekly meal plans!
Sign up for my email newsletter to receive healthy meal plans every weekend! Plus, you’ll get new and updated recipes in your inbox every week. (You can unsubscribe at any time.)

Want to save this for later?

I'll email this post to you, so you can come back to it later!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast-food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love making healthy recipes with simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

Read More

You May Also LIke

Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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

  2. 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

  3. 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

  4. 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. 🙂

    Reply

    1. 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. 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

  6. 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

  9. 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 🙂

    Reply