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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Vegan Peanut Butter Pie (Gluten-Free)

    Published: Aug 13, 2022 by Tessa · This post may contain affiliate links · 25 Comments

    Jump to Recipe Print Recipe

    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. 

    Vegan Peanut Butter Pie made with all-natural peanut butter, coconut milk, and maple syrup 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.

    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!

    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.

    Ingredients for peanut butter pie in small ceramic bowls on a gray surface.

    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.

    Chocolate almond flour dough in a mound in a glass mixing bowl.
    Chocolate almond flour crust pressed into a tart pan sitting on a gray surface.

    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 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 pan on wire rack.

    Hardened coconut milk being whipped with an electric mixer in a glass bowl.
    Peanut butter and coconut whipped cream being folded together with a spatula in a glass bowl.

    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 peanut butter, 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 into the crust and smooth with a spatula. Place in the freezer until the filling sets (at least 2 hours). 

    Peanut butter and chocolate drizzle being layered on top of a peanut butter pie with a fork.
    A peanut butter pie with a chocolate crust with peanut butter and chocolate drizzle and peanuts sprinkled on top.

    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.

    Vegan Peanut Butter Pie made with all-natural peanut butter, coconut milk, and maple syrup in a chocolate almond flour crust. A gluten-free frozen dessert recipe made healthy.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

    How long does peanut butter pie last in the refrigerator?

    This peanut butter 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.

    Can I use regular creamy peanut butter instead of all-natural peanut butter?

    Yes. Most creamy peanut butter has added sugar, so it will make the filling sweeter than when using all-natural.

    If you're hooked on sweet and salty desserts try Alanna's one-bowl teff chocolate cake with peanut butter frosting.

    And if you're in the mood for more frozen desserts, Amanda's ice cream cake Carvel copy cat looks pretty inviting as well!

    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!

    More Gluten-Free Dessert Recipes

    • Peanut Butter Swirl Brownies (Gluten-Free)
    • Flourless Peanut Butter Oatmeal Muffins
    • Peanut Butter Chocolate Scotcheroo Bars
    • Chocolate Peanut Butter Overnight Oats
    A peanut butter pie with a chocolate crust set on a marble round and a gray linen tea towel.

    Vegan Peanut Butter Pie (Gluten-Free)

    Vegan Peanut Butter Pie made with all-natural peanut butter, coconut milk, and maple syrup in a chocolate almond flour crust that tastes like a peanut butter cup! A gluten-free frozen dessert recipe made healthy.
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time: 30 minutes
    Freezing Time: 2 hours
    Total Time: 2 hours 30 minutes
    Servings: 10 servings
    Calories: 691kcal
    Author: Tessa

    Equipment

    • 9-inch Tart Pan
    • Electric Mixer
    • 2 Glass Mixing Bowl
    • 2 Small Glass Mixing Bowl

    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

    Adapted from my Peanut Butter Tart recipe. 
    • 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.

    Nutrition

    Serving: 1slice | Calories: 691kcal | Carbohydrates: 40g | Protein: 20g | Fat: 57g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 248mg | Potassium: 439mg | Fiber: 9g | Sugar: 21g | Vitamin C: 0.4mg | Calcium: 160mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Comments

    1. Malina

      November 09, 2022 at 12:29 pm

      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.

      Reply
      • Tessa

        November 09, 2022 at 12:34 pm

        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.

        Reply
    2. Melissa

      December 09, 2021 at 3:49 pm

      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!

      Reply
      • Tessa

        December 16, 2021 at 10:50 am

        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.

        Reply
    3. Dova

      November 20, 2021 at 9:30 pm

      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?

      Reply
      • Tessa

        November 21, 2021 at 6:12 pm

        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!!

        Reply
    4. Shelly

      May 07, 2020 at 12:49 pm

      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?

      Reply
      • Tessa

        May 10, 2020 at 8:57 am

        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.

        Reply
    5. Hannah

      December 29, 2019 at 9:31 pm

      5 stars
      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!!

      Reply
    6. Becky

      November 27, 2019 at 5:53 pm

      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

      Reply
      • Tessa

        November 27, 2019 at 9:15 pm

        Hi Becky! I think honey should work just fine as a sub here.

        Reply
    7. Marie

      November 25, 2019 at 11:56 am

      Wanting to make this delicious pie for thanksgiving, would you happen to know how many calories in all?

      Reply
      • Tessa

        November 26, 2019 at 5:36 pm

        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.

        Reply
    8. Rebecca

      November 21, 2019 at 4:28 pm

      I plan on making this for thanksgiving but was wondering if condensed coconut milk would work? I’m just curious. thanks!

      Reply
      • Tessa

        November 26, 2019 at 5:34 pm

        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!

        Reply
    9. Leigh-Ann Draheim

      July 28, 2019 at 1:58 pm

      Is it possible to sub something else for almond flour?

      Reply
    10. LGlebe

      June 26, 2019 at 12:58 pm

      5 stars
      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!

      Reply
      • Tessa

        July 01, 2019 at 10:50 am

        I love it! Thank you so much!

        Reply
    11. Laura

      May 27, 2019 at 12:01 am

      5 stars
      Just made this for the first time tonight. HOLY WOW was this good! Thanks so much for sharing!

      Reply
      • Tessa

        May 28, 2019 at 8:39 am

        YAY! So glad you liked it!

        Reply
        • Marsha Benz

          February 03, 2020 at 8:51 am

          5 stars
          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

          February 03, 2020 at 8:52 am

          oops, meant to say are NOT big coconut fans...

        • Tessa

          February 03, 2020 at 6:14 pm

          Love it! Thanks so much, Marsha!

    12. Traci | Vanilla And Bean

      June 18, 2018 at 11:05 am

      Perfect partners in every way! Gorgeous, simple and delicious, Tessa!

      Reply
    13. Mary Ann | The Beach House Kitchen

      June 14, 2018 at 6:00 am

      5 stars
      I'm absolutely drooling Tessa! Peanut butter pie is one of our favorites! Looks perfect!

      Reply

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