This no-bake dessert recipe for Vegan Peanut Butter Pie with Tofu is so delicious and creamy. Nobody will ever believe it’s dairy-free, gluten-free, and made using silken tofu!

piece of chocolate peanut butter pie with chocolate chips on top

If you are a fan of peanut butter and chocolate combination, then I have the perfect recipe for you! This Vegan Peanut Butter Pie is a no-bake dessert that everyone loves.

The texture of the pie filing is almost identical to that of a regular dairy cream pie, but of course this one is 100% dairy-free. It is also a nice recipe to make in warm weather because it’s no-bake and served chilled.

Why You Need This Recipe

  • Silken tofu is absolutely perfect in the filling, and it helps make it light and not too heavy. 
  • The homemade crust is made using real food ingredients.
  • This plant-based dessert tastes creamy, but is made without dairy.

Key Ingredients

ingredients for vegan peanut butter pie filling.

Silken tofu makes the base of this Vegan Peanut Butter Pie. This type of tofu is most often found in a shelf-stable box in the grocery store. You can also order silken tofu online.

Natural peanut butter gets blended with cocoa powder to make a rich peanut butter and chocolate filling for the pie.

Recipe Steps

process photos for how to make vegan pb pie.

Step One

Gather up your ingredients to make the pie crust.

Step Two

The first step to making this pie is to make your no-bake crust. It’s so easy, you just have to put almonds, dried coconut, and dates in a food processor so they can blend up.

Step Three

After you’ve processed the ingredients, the next step is to press them into a tart pan with a removable bottom, or a pie tin. It’s your choice.

You can just use your hands to press the mixture into the edges. It may seem like it’s crumbly, but it will stick together once it’s been refrigerated.

Step Four

Once you’ve made the pie crust, stick that in the refrigerator to chill while you make the filling. The filling is super easy too! You just have to gather up your silken tofu, maple syrup, vanilla extract, cocoa powder, and peanut butter.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

The filing then gets blended in a high-speed blender until it’s smooth.

Step Five

Pour the pie filling into the crust and chill the whole thing until it’s firm.

tofu pie in pie crust ready to chill.

I also recommend sprinkling some chocolate chips on top since peanut butter and chocolate go so well together.

You’ll be surprised how the whole thing firms up once it’s chilled completely. 

Step Six

The last step is to simply slice your Vegan Peanut Butter Silken Tofu Pie and serve it.

I hope you love this pie as much as I do! The raw crust recipe has great texture, and holds together nicely. If you love peanut butter, then the sweet, peanut buttery filling is also a real treat. 

vegan peanut butter pie with chocolate chips on top

Recipe Tips & Substitutions

  • Store any leftovers covered in the refrigerator for up to 5 days.
  • Be sure to use silken tofu, not soft or firm.
  • Be sure to use dairy-free chocolate chips.

Recipe FAQs

Can I use firm or extra-firm tofu in this recipe?

No, you must use silken tofu to get the right consistency.

Can this recipe be made soy-free?

This recipe uses silken tofu which is made with soy. I have not tested a soy-free version.

Can I leave out the cocoa powder?

Yes! If you don’t want a chocolate version, then feel free to leave out the cocoa powder and chocolate chips.

slice of vegan peanut butter pie served on plate with fork.

Other Healthy Vegan Dessert Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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slice of vegan peanut butter pie on a plate with a gold fork.

Vegan Peanut Butter Pie with Tofu

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5 from 1 review

Print Recipe

This no-bake dessert recipe for Vegan Peanut Butter Pie with Tofu is so delicious and creamy. Nobody will ever believe it’s dairy-free, gluten-free, and made using silken tofu! This plant-based dessert recipe is made using real food ingredients.

  • Total Time: 2 hours 30 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • For the crust:
  • 1 cup unsweetened, dried shredded coconut
  • 2/3 cup raw almonds
  • 1 cup pitted dates
  • For the filling:
  • 1 12–ounce package organic silken tofu
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons cocoa powder or cacao powder
  • 1/3 cup natural peanut butter
  • 2 tablespoons dairy-free chocolate chips (optional, for topping)

Instructions

  1. To make the crust: Combine the coconut, almonds, and dates in a food processor. Turn on high and let the food processor run until the mixture has become well combined, about a minute.
  2. Transfer the crust mixture to a 9-inch pie plate or tart pan with removable bottom. Press the mixture thinly, firmly, and evenly onto the sides and bottom of the pan.
  3. Place the pan in the refrigerator while you make the filling.
  4. To make the filling: Combine the tofu, maple syrup, vanilla extract, cocoa powder and peanut butter in a high-speed blender and process until smooth.
  5. Pour the blended mixture into the crust and use a spatula to smooth the top.
  6. Place entire pie into the refrigerator for at least two hours or the freeze for one hour before serving so the filling can firm up.
  7. Serve chilled, with the chocolate chips sprinkled on top, so the pie filling remains firm.

Equipment

Notes

  1. Store any leftovers covered in the refrigerator for up to 5 days.
  2. Be sure to use silken tofu, not soft or firm.

Nutrition

  • Serving Size: 1 slice
  • Calories: 232
  • Sugar: 22.8 g
  • Sodium: 38.7 mg
  • Fat: 12.1 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 29.2 g
  • Fiber: 3.6 g
  • Protein: 5.9 g
  • Cholesterol: 0 mg

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