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Vegan Chocolate Peanut Butter Pie
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This vegan chocolate peanut butter pie rich, fudgy and decadent, and perfect for all occasions big and small.
Prep Time15 minutes
4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Vegan Chocolate Peanut Butter Pie
Servings: 8 Servings

Ingredients

Crust

  • 1 ½ cups almond flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup pure maple syrup
  • 1 tsp vegetable oil, or coconut oil

Filling

  • 1 cup vegan semi-sweet chocolate chips, melted and slightly cooled
  • 12 oz package firm silken tofu, drained
  • 1 cup creamy peanut butter
  • ⅓ cup pure maple syrup
  • 1 tbsp cocoa powder, unsweetened
  • 2 tbsp pure vanilla extract

Drizzle

  • ½ cup vegan chocolate chips
  • ½ teaspoon vegetable oil, or coconut oil
  • ¼ cup roasted peanuts, crushed

Instructions

  • Line a 9-inch (23 cm) springform pan or pie pan with parchment paper.
  • To make the crust: In a food processor, combine the almond flour, cocoa powder, maple syrup, and oil. Blend until crumbly and well mixed. If the mixture doesn’t hold together when pinched between your fingers, add up to 1 tablespoon (15 ml) of additional oil.
  • Use your fingers to press the mixture firmly and evenly into the bottom and about halfway up the sides of the pan. Place the pan in the freezer while you make the filling.
  • To make the filling, combine all the filling ingredients in a food processor and blend until completely smooth.
  • Pour the filling into the prepared crust and refrigerate or freeze for 4 hours, or until firm.
  • To make the drizzle, in a microwave-safe bowl, combine the chocolate chips and oil. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted.
  • Drizzle the melted chocolate over the top of the pie and sprinkle with the crushed peanuts.

Notes

  • When making the filling, you can either blend the chocolate chips whole for more texture in the pie, or melt them before adding them to the food processor for a smooth pie filling.
  • If you prefer a firm, fudgy texture, keep the pie in the freezer; for a softer, creamier texture, keep it in the refrigerator.
  • Try swapping out the peanut butter and peanuts for almond butter and crushed almonds.
  • Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.