This Vegan Peanut Butter Pie is made with a creamy dairy-free filling in a chocolate almond flour crust. A gluten-free frozen dessert recipe made healthy.
Frozen summer desserts are here to stay.
Cool, creamy, and flavorful, everything from popsicles to no-bake brownies can cure the summer sweet tooth.
With only seven ingredients and minimal effort, you can pull off a frozen pie that presents beautifully and satisfies every chocolate and pb lover you know.
Jump to:
Why you'll love this recipe
- Only 9 ingredients make up this healthy peanut butter pie and are easily found at your local grocery store.
- It's a vegan dessert that your vegan friends and non-vegan friends will love. No one will know it is dairy-free and gluten-free!
- A great recipe to serve for a gathering, special occasions, dinner parties, or just because.
- Tastes like one big peanut butter cup or Reese's egg!
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - This is the only gluten-free flour you will need to make an easy press-in crust.
Unsweetened Dutch-processed cocoa powder - You'll want to make sure you are using Dutch-processed cocoa as it is not acidic like natural cocoa powder.
Maple syrup - The natural sweetener keeps this recipe completely free of refined sugar!
All-natural peanut butter - The creamy all-natural variety is best for this recipe, but crunchy is okay too. Almond butter would work well here as a substitute (giving it more of a Snickers vibe).
Full-fat coconut milk - By refrigerating a can of coconut milk overnight, you'll take the hardened coconut milk and whip it into the coconut cream. Alternatively, you can substitute prepared coconut cream.
Coconut oil - If needed, melted vegan butter can be substituted for coconut oil in the crust.
Step-by-step instructions
Before you start: Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch round non-stick tart pan with a removable bottom with coconut oil or cooking spray.
Step 1: Add almond flour, cocoa powder, baking soda, and salt, and whisk until blended. Stir in coconut oil, maple syrup, and vanilla extract until dry ingredients are moistened. The mixture should resemble wet sand.
Step 2: Press the crust mixture evenly into the prepared tart pan, starting with the sides and then the bottom. Bake for 13-15 minutes. When done, cool in a pan on a wire rack.
Step 3: To make the filling, stop when you hit the liquid below. Beat with an electric mixer until it starts to thicken and soft peaks appear.
Step 4: Clean out your bowl from making the crust, then add and beat on medium speed the pb, ½ cup maple syrup, vanilla extract, and salt. Fold half of the coconut whipped cream into the filling mixture. Add the remaining coconut whipped cream and fold until the filling is thoroughly blended. Transfer the creamy pie filling to the crust and smooth it with a spatula. Place in the freezer until the filling sets (at least 2 hours).
Step 5: Prepare the drizzle topping. Using a fork or spoon, alternate drizzling each over the top of the set filling. Sprinkle with peanuts if desired.
Step 6: Place back in the freezer for another 20-30 minutes to set.
Equipment
Tart pan - Instead of a pie dish, a nonstick tart pan with a removable bottom is best.
Electric mixer - This kitchen tool is essential in whipping the filling into a thick cream mousse.
Tips
- You can use canned coconut cream or coconut milk that has been chilled overnight. I prefer to use canned coconut cream for an even easier assembly. It also helps cut down on the frustration of those coconut milk cans that might be duds when making coconut cream.
- I used salted natural peanut butter, but if you use unsalted, just add a little extra salt to your filling.
- For best results, make sure to set your pie out at room temperature for about 10 minutes before slicing and serving. Waiting is the hardest part.
- Wrap the pie with plastic wrap to store in the refrigerator.
FAQs
This pb pie recipe is best when eaten within 3-4 days when stored in the refrigerator. The pie can also be stored in the freezer for up to one month.
Yes. Most creamy peanut butter has added sugar, so it will make the filling sweeter than when using all-natural.
Not all varieties and brands are vegan. Yumbutter Creamy, Smuckers Natural, and Earth Balance are brands that are vegan. Check to verify certified vegan products at this helpful database.
If you're hooked on sweet and salty desserts try Alanna's one-bowl teff chocolate cake.
And if you're in the mood for more frozen desserts, Amanda's ice cream cake Carvel copy cat looks pretty inviting as well!
More gluten-free dessert recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Vegan Peanut Butter Pie (Gluten-Free)
Ingredients
Chocolate Crust
- 2 cups (205g) almond flour
- ¼ cup (22g) unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil, melted and cooled
- 3 tablespoons maple syrup, room temperature
- ½ teaspoon pure vanilla extract
Peanut Butter Filling
- 1 cup creamy all-natural salted peanut butter
- 1 can full-fat coconut milk, refrigerated overnight (or ~¾ cup canned coconut cream)
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Peanut Butter Drizzle
- 2 tablespoons peanut butter, melted
Chocolate Drizzle
- 2 tablespoons maple syrup, room temperature
- 2 tablespoons coconut oil, melted
- 3 tablespoons unsweetened cocoa powder
Optional
- 2-3 tablespoons raw peanuts
Instructions
Press-in Crust
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round non-stick tart pan with a removable bottom with coconut oil or cooking spray.
- In a medium bowl, add almond flour, cocoa powder, baking soda, and salt, and whisk until blended. Stir in coconut oil (make sure it is no longer hot), maple syrup, and vanilla extract until dry ingredients are moistened. Mixture should resemble wet sand. Finish combining mixture by using your hands, making sure coconut oil is evenly distributed.
- Press crust mixture evenly into prepared tart pan, starting with the sides and then the bottom. Bake for 13-15 minutes. When done, cool in pan on wire rack. Crust should be completely cool when ready to fill.
Filling
- To make the filling, scoop the waxy solid from out of the coconut milk can (or ¾ cup canned coconut cream) into a second medium bowl, stopping when you hit liquid below.
- Using an electric mixer, beat until solid coconut milk starts to turn creamy and soft peaks appear. (If using canned coconut cream, beat for about 30 seconds.)
- Clean out your bowl from making the crust, then add and beat on medium speed with electric mixer the peanut butter, ½ cup maple syrup, vanilla extract, and salt. With a spatula, fold in half of coconut whipped cream into peanut butter mixture. Add the rest of the coconut whipped cream and fold until filling is thoroughly blended.
Assemble
- Transfer filling into cooled crust and smooth top with a spatula. Place in freezer for at least 2 hours.
- When filling has set, melt 2 tablespoons of peanut butter in a small microwavable bowl for 30 seconds. Melt the coconut oil in a separate small bowl for 30 seconds. Allow to cool. Stir in maple syrup and cocoa powder until incorporated.
- Using a fork or spoon, alternate drizzling each over the top of pie. Sprinkle with peanuts if desired. Place pie back in the freezer for another 20-30 minutes to set.
- When ready to serve, remove from tart pan and allow pie to sit on the counter at room temperature for about 10 minutes before cutting with a sharp knife. Serve and eat immediately.
- Store leftover pie in the freezer wrapped in plastic wrap for up to one month.
Notes
- You can use canned coconut cream or coconut milk that has been chilled overnight. I prefer to use canned coconut cream for an even easier assembly. It also helps cut down on the frustration of those coconut milk cans that might be duds when making coconut cream.
- I used salted natural peanut butter, but if you use unsalted, just add a little extra salt to your filling.
Malina
Should the peanutbutter mixture be liquidy when pouring into crust, before freezing? Just got concerned that maybe I didn’t beat the coconut cream long enough.
Tessa
Hi Malina - It should have kind of a whipped quality to it, but as long as the mixture has been thoroughly mixed together, I think it should set up just fine. Yours might need a little long in the freezer, but the coconut cream will help the filling firm up once chilled.
Melissa
I was wanting to make this for Christmas but I only have 9-inch pie pans and I try to avoid buying extra kitchen things that I won't be using often. Do you think that would work okay? Would I need to make extra crust? Thank you!
P.S. I've been craving peanut butter chocolate pie for years (since I've gone GF and DF) and cannot WAIT to make this!
Tessa
Hi Melissa! I don't think you would need extra crust. You want to make sure to grease your pie pan. The slices may crumble more when removing them than with a tart pan with a removeable bottom, but I think it should work fine.
Dova
Hi - question about coconut cream vs milk. It sounds like if I use the solids from the top of the can of milk it would be a lot less than using a whole can of cream. Or am I just confusing things?
Tessa
Hi Dova! Great question - in a 13.5-14oz can of coconut milk, refrigerated overnight it will usually yield approximately 3/4 cup cream. A can of prepared coconut cream will yield about 1 1/2 cups. In this recipe, having extra coconut cream is okay, but I will update the instructions so that they are more clear. Thank you!!
Shelly
Hi! I’m making this for the first time. It looks so good!! Thank you for sharing! Quick question- can leftovers be stored in the fridge? Or it should be frozen?
Tessa
Hi Shelly! I'm sorry I probably didn't get to you in time but I think it is best to store in the freezer.
Hannah
I made this for Christmas Day and it was absolutely incredible. It was like eating a massive Reese’s peanut butter cup!!! I would totally recommend this to everyone! I did double the crust though because I wanted it to come up on the side of my pie dish. Overall, this recipe was to die for. Thanks for sharing it!!
Becky
Do you think I could sub honey for maple syrup. I thought I had maple and was planning to make this is the am and only have honey
Tessa
Hi Becky! I think honey should work just fine as a sub here.
Marie
Wanting to make this delicious pie for thanksgiving, would you happen to know how many calories in all?
Tessa
Hi Marie! Unfortunately, I don't have nutrition facts figured here. I know it doesn't help now, but I plan to have that feature in the future.
Rebecca
I plan on making this for thanksgiving but was wondering if condensed coconut milk would work? I’m just curious. thanks!
Tessa
Hi Rebecca! My guess is that it would, although I haven't tried it. My concern would be that it may make things sweeter than you want!
Leigh-Ann Draheim
Is it possible to sub something else for almond flour?
LGlebe
Hit all the high points on my list! Love it Not very often you can put healthy and decadent in the same sentence. You did it!
Tessa
I love it! Thank you so much!
Laura
Just made this for the first time tonight. HOLY WOW was this good! Thanks so much for sharing!
Tessa
YAY! So glad you liked it!
Marsha Benz
WOW. This was fabulous. I was making it for people who are big coconut fans, so used Earth Balance instead of the coconut oil. You couldn't even taste the coconut cream! This is a keeper forever. Amazing recipe. thanks!
Marsha Benz
oops, meant to say are NOT big coconut fans...
Tessa
Love it! Thanks so much, Marsha!
Traci | Vanilla And Bean
Perfect partners in every way! Gorgeous, simple and delicious, Tessa!
Mary Ann | The Beach House Kitchen
I'm absolutely drooling Tessa! Peanut butter pie is one of our favorites! Looks perfect!