Vegan Peanut Butter Pie made with all-natural peanut butter, coconut cream, and maple syrup in a chocolate almond flour crust. A gluten-free frozen dessert recipe made healthy.
Frozen summer desserts may be the most the satisfying, in my opinion.
With Father's Day coming up, I wanted to make a celebratory pie, but one that fit the hot summer days criteria.
Here we have:
With only seven ingredients and minimal effort, you can pull off a frozen peanut butter pie that presents beautifully and satisfies every chocolate and peanut butter lover.
A press-in cocoa and almond flour crust is first baked and cooled, then filled with a mixture of coconut cream, all natural peanut butter, and maple syrup.
Chilled until set, melted peanut butter and chocolate are drizzled atop with a sprinkling of peanuts.
Now, a few 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.
- Make sure to set your pie out at room temperature for about 10 minutes before slicing and serving. This is the hardest part.
If you're hooked on chocolate and peanut butter desserts at the moment, as I am, 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!
More Peanut Butter Recipes
Vegan Peanut Butter Pie (Gluten-Free)
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
- 2 tablespoons maple syrup, room temperature
- 2 tablespoons coconut oil, melted
- 3 tablespoons unsweetened cocoa powder
- 2-3 tablespoons peanuts
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round tart pan with coconut oil.
- 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 cool when ready to fill.
- To make the filling, scoop the coconut cream or the waxy solid from out of the coconut milk can into a small bowl, stopping when you hit liquid below.
- Using an electric mixer, beat coconut cream for about 30 seconds. If using chilled coconut milk, beat until it starts to thicken and soft peaks appear.
- 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.
- Transfer filling into 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 peanut butter and melted chocolate over top. Sprinkle with peanuts if desired.
- Place back in freezer for another 20-30 minutes.
- 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.