Peanut Butter Chocolate Pie (Vegan)

Vegan peanut butter chocolate pie pairs a no-bake silky, creamy, chocolatey, and peanut buttery filling with a crunchy, lightly sweetened almond oat crust. The result is a decadent dessert that’s surprisingly fuss-free and vegan friendly.

I do need to give credit where credit is due. The idea of this chocolate peanut butter pie came from Pinch of Yum’s Mind Blowing Vegan Chocolate Pie. I modified the ingredients in include a few more ounces of tofu, swapped out almond butter with peanut butter and increased the quantity (gimme all the pb!). I also added espresso powder and vanilla extract to round out the flavors and emphasize the chocolatey goodness. Plus I added an almond oat crust, which is a family favorite and balances the sweetness of the pie with the saltiness of the crust.

Ingredients

• Dark chocolate – baking chips or chocolate bars work equally well. We recommend dark chocolate over milk chocolate.
• Creamy peanut butter – we recommend natural creamy peanut butter in this recipe to cut down on added sugar.
• Silken tofu – forms the silky, thick, rich base of this pie. It’s magical, I promise.
• Unsweetened chocolate almond milk – adds an extra dose of chocolatey goodness to this recipe. Opt for the unsweetened variety to reduce added sugars.
• Pure maple syrup – for a hint of added sweetness. This is NOT pancake syrup, it is pure maple syrup. Check the ingredients on the label to ensure you have the correct syrup.
• Vanilla extract – for a touch of vanilla sweetness.
• Espresso powder – optional, but HIGHLY recommended. Espresso powder intensifies the chocolate flavors in this pie.
• Almonds – gives the crust the perfect balance of nutty flavor.
• Rolled oats – a pantry staple that blends wonderfully with the almonds in the crust.
• Coconut oil – a binding agent for the pie crust. You can also try using vegan butter as well.
• Coconut sugar – for the perfect amount of light sweetness in the crust.

How to Make Peanut Butter Chocolate Pie

Almond Oat Crust

Preheat the oven to 350°F.

In the food processor, combine the crust ingredients. Process for 1 minute, or until the coconut oil is well distributed and the crumb becomes moist. Press the crust evenly into a deep 9″ pie pan. Be sure to press the crust up the sides as well.

Bake the crust for 15 minutes. Place the pie dish on a cooling wrack to cool while you make the filling.

Peanut Butter Chocolate Filling

Melt the chocolate using one of the options below.

Option 1 (Microwave): place the chocolate in a microwave safe bowl. Heat the chocolate chips for 1 to 2 minutes, stopping the microwave every 15 to 20 seconds to stir the chocolate. Stop heating the chocolate once most of the chocolate is melted, but a few pieces are still semi-solid. It will continue to melt as you stir and distribute the heat. Set aside.

Option 2 (Double boiler): add the chocolate to the top of the double boiler. Add water to the bottom of the double boiler and bring to a low simmer. Stir the chocolate continuously until it is melted. Remove from heat. If you don’t have a double boiler, you can do this method by placing a metal bowl over the top of a sauce pot of simmering water. Just make sure the bowl does not touch the water.

Add the tofu, melted chocolate, peanut butter, almond milk, maple syrup, vanilla extract, and espresso powder to the food processor. Blend until smooth, about 30 seconds. Scrape the sides with a rubber spatula and blend another 30 seconds.

Pour the filling into the cooled pie crust. Use a rubber spatula to evenly distribute the filling. Cover the pie with plastic wrap and refrigerate for 12 to 24 hours to allow the pie to fully set before cutting. If you cut the pie before 12 hours, it will be runnier, but you can still eat the pie. Enjoy!

Tips for Making the Perfect Pie

1. Cool the crust – Let the pie crust cool completely before adding the filling.
2. Refrigerate the pie – this pie is best after 12 to 24 hours of refrigeration time. This allows the pie to fully set up, resulting in a silky, thick, creamy French silk pie type bite, rather than a runnier pie.
3. Heat chocolate low and slow – to prevent your chocolate from seizing (turning into a thick dull paste) or scorching, heat it slowly and using low heat. Follow the instructions above for heating using a double boiler or slowly in the microwave. Also, use dry utensils to stir the chocolate. Water is the enemy of melted chocolate!
4. Natural peanut butter – we recommend using “natural” peanut butter in this recipe. The peanut butter ingredients should be just peanuts and salt. This reduces the extra additives, like sugar, molasses, and hydrogenated oils, that most peanut butters contain. If you’re an overachiever, try making your own peanut butter in your food processor! It’s super easy and fresh, taking this recipe to the next level!
5. Unsweetened almond milk – we also recommend using unsweetened chocolate almond milk to prevent unwanted added sugar. You can usually find it in the aisle where shelf stable (non-refrigerated) milks are kept. We usually buy the Blue Diamond brand. If you don’t have chocolate almond milk, you can swap with unsweetened vanilla almond milk too. Just add an extra 1-2 tablespoons of cocoa powder for the extra chocolate flavoring.
6. Vegan chocolate – to keep this recipe vegan, make sure to use vegan chocolate.
7. Pie crust – You can swap in your favorite pie crust if you prefer one without nuts or like a sweeter crust. Since the filling is plenty sweet, we opted for a more savory crust. Graham cracker or chocolate oreo pie crust would be dynamite with this filling!

Let us know what you think about this recipe for vegan peanut butter chocolate pie by dropping a comment and/or rating on the recipe card below! Also, please consider sharing on social media and/or Pinterest if you loved this recipe! We really appreciate it!! 💕

Other Delicious Desserts:

• Cherry Cobbler
• Blackberry Cobbler
• Chocolate Almond Butter Bars
• Chocolate Hazelnut Avocado Mousse
• Avocado Brownies