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.
Servings: 12
Equipment
- 1 Food processor
- 1 deep 9" cake or pie dish
Ingredients
Almond Oat Crust
- ¾ c almonds, roasted, unsalted
- ¾ c rolled oats
- 3 Tbsp coconut oil
- 2 Tbsp coconut sugar
Peanut Butter Chocolate Filling
- 16 oz silken tofu
- 12 oz dark chocolate (chips or chopped chocolate) (about 2 cups)
- ¾ c natural creamy peanut butter
- ½ c unsweetened chocolate almond milk
- 1 Tbsp pure maple syrup
- 1 tsp vanilla extract
- ¼ tsp espresso powder (optional, but recommended!)
Instructions
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.Option 1 (Microwave): place the chocolate in a microwave safe bowl. Heat the chocolate chips for 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!
Notes
- The idea of this chocolate peanut butter pie came from Pinch of Yum's Mind Blowing Vegan Chocolate Pie. We modified the ingredients to include maple syrup, espresso powder, vanilla extract and peanut butter (in place of almond butter), plus we modified the quantity of peanut butter and tofu. Additionally we added our own family favorite almond oat crust.
- 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.
- We also recommend using unsweetened chocolate almond milk to prevent unwanted added sugars. You can usually find it in the aisle where shelf stable (non-refrigerated) milks are kept. We usually buy the Blue Diamond brand.
- To keep this recipe vegan, make sure to use vegan chocolate.
- 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.