Go Back
To make this Vegan Chocolate Peanut Butter Pie, you will need: - 1 ½ cups almond flour - ½ cup cocoa powder - 2 tablespoons maple syrup - ¼ cup coconut oil, melted - 2 cups silken tofu - ½ cup creamy peanut butter - ¾ cup agave syrup - 1 teaspoon vanilla extract - A pinch of salt - ½ cup dark dairy-free chocolate chips (for topping) - Chopped peanuts (for garnish) Not all ingredients work for everyone. Here are some swaps: - Almond flour: Use oat flour or gluten-free flour for a nut-free option. - Cocoa powder: Try carob powder for a caffeine-free choice. - Coconut oil: Substitute with vegan butter or applesauce for a lower fat option. - Silken tofu: Use cashew cream or blended bananas for a different texture. - Agave syrup: Maple syrup or brown rice syrup can work too, but check flavors. Choosing the right ingredients makes a big difference. Here are my top tips: - Look for organic almond flour and cocoa powder. They taste better and are fresher. - Choose high-quality dark dairy-free chocolate chips. Look for at least 60% cocoa for richness. - Use pure maple syrup and agave syrup. Avoid brands with added sugars or fillers. - For the best silken tofu, check the expiration date. Fresh tofu has a smoother texture. - When picking peanuts, go for unsalted and raw. They add crunch without extra salt. To start, grab a mixing bowl. Add 1 ½ cups almond flour and ½ cup cocoa powder. Then, pour in 2 tablespoons of maple syrup and ¼ cup of melted coconut oil. Stir the mixture until it becomes a dough. It should feel soft and easy to work with. Next, take your 9-inch pie pan. Press the dough into the bottom and up the sides. Make sure it is even all around. Use a fork to poke holes in the crust. This step helps it bake evenly. Now, preheat your oven to 350°F (175°C). Bake the crust for 10 minutes. When it is done, remove it from the oven and let it cool completely. While your crust cools, it’s time to make the filling. In a blender or food processor, add 2 cups of silken tofu. Then, include ½ cup of creamy peanut butter, ¾ cup of agave syrup, 1 teaspoon of vanilla extract, and a pinch of salt. Blend these ingredients until they are smooth and creamy. You want the filling to be rich and fluffy. This mixture will bring the pie to life. Now, take the cooled crust and pour the filling into it. Spread it out evenly with a spatula. Next, melt ½ cup of dark dairy-free chocolate chips in a small saucepan over low heat. Stir often to make sure it melts smoothly. Once melted, let it cool slightly. Pour the melted chocolate over the pie filling, creating a lovely top layer. Finally, place your pie in the refrigerator for at least 2 hours. This step allows the pie to set properly. When you’re ready to serve, sprinkle chopped peanuts on top for a crunchy finish. Slice and enjoy your vegan chocolate peanut butter pie! To get a great crust, use almond flour and cocoa powder. These two give a nice taste. Mix them well with maple syrup and melted coconut oil. - Press the dough into the pie pan firmly. - Make sure it’s even and smooth. - Use a fork to poke holes in the crust. This lets steam escape while baking. Bake the crust at 350°F for 10 minutes. After baking, let it cool fully. A cooled crust holds the filling better. For a smooth filling, you need silken tofu and creamy peanut butter. These two make the pie rich and creamy. - Use a blender or food processor to mix them. - Add agave syrup, vanilla extract, and a pinch of salt. - Blend until there are no lumps. If you find it thick, add a bit of water or almond milk. This will help it blend better. When serving, slice the pie and put it on chilled plates. This keeps it fresh and cool. - Drizzle melted chocolate on top for a fancy touch. - A dollop of whipped coconut cream adds creaminess. - Sprinkle chopped peanuts on top for crunch. These small touches make your pie look beautiful and taste even better! {{image_2}} For a fun twist, change the crust. You can use a date and nut crust. Just blend 1 cup of dates and 1 cup of nuts. Press this mix into the pie pan. If you prefer gluten-free, use crushed gluten-free cookies instead. They will add a nice crunch. You can make this pie even better with some add-ins. Try adding 1 teaspoon of espresso powder to the filling. This will boost the chocolate flavor. You can also mix in some chopped dark chocolate or vegan chocolate chunks. For a fruity touch, add mashed bananas or a swirl of raspberry puree on top. If you need a nut-free option, swap out almond flour for oat flour. Ensure your peanut butter is made from sunflower seeds if you're avoiding nuts. You can also use sunflower seed butter for the filling. This way, you can still enjoy a rich and creamy pie without nuts. To keep your Vegan Chocolate Peanut Butter Pie fresh, store it in the fridge. Use an airtight container to cover the pie. This will help keep it moist and tasty. If you have leftover slices, wrap them tightly in plastic wrap or foil. You can also use a pie keeper for easy access. The pie will stay good for about five days in the fridge. To freeze the pie, first let it chill completely in the fridge. Once it's set, wrap it tightly with plastic wrap. Then, place it in a freezer-safe container. This will help avoid freezer burn. You can freeze the pie for up to three months. When you’re ready to eat it, move it to the fridge to thaw. This keeps the texture nice and creamy. If you prefer your pie a bit warm, you can reheat it gently. Place a slice on a microwave-safe plate. Warm it in the microwave for about 15-20 seconds. Keep an eye on it to avoid overheating. You want it warm, not hot. This way, the pie remains creamy and delicious without losing its great texture. Enjoy every bite! Yes, you can make this pie ahead of time. I often prepare it a day before serving. This gives the flavors more time to meld. Just store it in the fridge, covered well. For this pie, you don’t need eggs at all. Silken tofu acts as a perfect egg substitute. It provides creaminess and binds the filling. Other good options include mashed banana or applesauce, but they change the flavor. The pie lasts about five days in the fridge. Make sure to keep it covered. If you want it to last longer, you can freeze it. Just slice it first and wrap each piece well. This post covered how to make a delicious pie from scratch. We explored ingredients, tips for high-quality selections, and ways to avoid common allergens. I shared step-by-step instructions to create the crust and filling. You learned several tips for a perfect pie and various tasty variations. Finally, I provided storage methods and answered your key questions. Making this pie can be a fun adventure. Enjoy every step and share it with friends!

Vegan Chocolate Peanut Butter Pie

Indulge in this delicious Vegan Chocolate Peanut Butter Pie that's sure to satisfy your sweet tooth! Made with simple ingredients like almond flour, cocoa powder, and creamy peanut butter, this rich dessert is perfect for any occasion. With a flaky crust and a chocolatey topping, it's both easy to make and utterly irresistible. Click through to discover the full recipe and treat yourself to a slice of heaven!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups almond flour

½ cup cocoa powder

2 tablespoons maple syrup

¼ cup coconut oil, melted

2 cups silken tofu

½ cup creamy peanut butter

¾ cup agave syrup

1 teaspoon vanilla extract

A pinch of salt

½ cup dark dairy-free chocolate chips (for topping)

Chopped peanuts (for garnish)

Instructions
 

Prepare the Crust: In a mixing bowl, combine almond flour, cocoa powder, maple syrup, and melted coconut oil. Stir until the mixture becomes a pliable dough.

    Form the Crust: Press the dough into the bottom and sides of a 9-inch pie pan, ensuring an even layer. Use a fork to poke holes in the crust for even baking.

      Bake the Crust: Preheat your oven to 350°F (175°C) and bake the crust for 10 minutes. Remove and let it cool completely.

        Make the Filling: In a blender or food processor, combine silken tofu, peanut butter, agave syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.

          Assemble the Pie: Pour the filling into the cooled crust, spreading it evenly.

            Melt the Chocolate: In a small saucepan over low heat, melt the dairy-free chocolate chips, stirring frequently until smooth. Let it cool slightly before pouring it over the pie filling.

              Chill: Place the pie in the refrigerator for at least 2 hours, allowing it to set properly.

                Garnish and Serve: Before serving, sprinkle chopped peanuts on top of the pie for a crunchy texture. Slice and enjoy!

                  Prep Time: 20 min | Total Time: 2 hrs 30 min | Servings: 8

                    - Presentation Tips: Serve slices on chilled dessert plates, with a drizzle of melted chocolate or a dollop of whipped coconut cream for an extra touch.