Vegan Peanut Butter Pie (No Refined Sugar!)

vegan peanut butter pie sliced on cutting board with spatula

Vegan Peanut Butter Pie (No Refined Sugar!)

Course: Dessert

Cuisine: American

Keyword: vegan peanut butter pie

Prep Time: 30

Cook Time: 0

Total Time: 30

Servings:

Calories: 303kcal

Author: Megan Gilmore

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!

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Ingredients

Chocolate Crust

1 ½ cups almond flour
¼ cup cacao powder
¼ cup maple syrup (at room temperature)
3 tablespoons melted coconut oil (see notes)
Pinch of salt

Peanut Butter Pie Filling

1 cup all-natural peanut butter
¾ cup water
½ cup melted coconut oil
½ cup maple syrup (at room temperature)
¼ teaspoon sea salt

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