This recipe for Vegan Peanut Butter Chocolate Pie is so luscious. Nobody will ever believe it’s refined sugar-free and gluten-free!
How to Make the Pie Crust
Let’s start with the no-bake crust. Ingredients include:
- shredded, unsweetened dried coconut
- dry almonds
- and dates
That’s it! I can’t believe how easy the no-bake crust for this pie is. You just have to add the three ingredients to a food processor.
After you process the ingredients, you then press them into a tart pan with a removable bottom. You could use a glass baking dish, but I kind of like the drama of removing the pie from the tart pan. It’s totally your choice.
How to Make the Chocolate Peanut Butter Filling
This pie is vegan and dairy-free, so the filling gets made using silken tofu. I don’t eat a ton of soy products anymore, but I make an exception for this pie.
The other ingredients include:
- cacao or cocoa powder
- peanut butter
- vanilla extract
- unsweetened soy or almond milk
- and dates to sweeten
I just used my blender to process the ingredients for the pie filling.
The last step is to pour the filling into the pie crust and then let the pie chill in the fridge for two hours so it can firm up. When you’re ready to serve, feel free to top each slice with a fresh strawberry or some coconut whipped cream.
Here’s the recipe for this Vegan & Gluten-Free Chocolate Peanut Butter Pie:Print
A vegan, gluten-free dessert sweetened with dates and so delicious.
- For crust:
- 1 cup unsweetened shredded coconut
- 2/3 cup dry almonds
- 1 cup pitted dates
- For filling:
- 1 12-ounce package organic silken tofu
- 1 1/2 cups pitted dates
- 1/2 teaspoon vanilla extract
- 1/2 cup cacao powder or cocoa powder
- 1/3 cup natural peanut butter (sugar-free)
- 1/4 cup unsweetened almond milk or soy milk
- Crust: Combine the coconut, almonds, and salt in a food processor and pulse until the nuts are finely ground.
- Add the dates, 2 to 3 at a time, pulsing between additions until well-incorporated and the mixture is crumbly but slightly sticky.
- Transfer 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.
- Place the pan in the refrigerator while you make the filling.
- Filling: Combine tofu, dates, vanilla extract, cacao, peanut butter, and soy milk in a high-speed blender and process until smooth.
- Use the tamper if necessary to push the ingredients into the blade.
- Pour the blended mixture over the crust and use a spatula to smooth the top.
- Place entire pie into the refrigerator for at least two hours before serving so filling can firm up.
- Serve cold.
This might just be the best pie that I’ve ever made. The raw crust recipe is fantastic and it held together really nicely, plus had the perfect amount of sweetness and great texture. I only make it on special occasions, but it’s so pretty and yummy that everyone always loves it.
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