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.
Cool, creamy, and flavorful, everything from popsicles to no bake brownies cure the sweet-toothed and the over-heated.
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:
- Sweet
- Salty
- Chocolatey
- Cool
- Creamy
- Crunchy
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
Flourless Peanut Butter Oatmeal Muffins
Peanut Butter Maple Scotcheroos
Vegan Peanut Butter Pie (Gluten-Free)
Ingredients
Chocolate Crust
- 2 cups almond flour 205g
- ¼ cup unsweetened cocoa powder 22g
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil, melted
- 3 tablespoons maple syrup
- 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 peanuts
Instructions
- 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.
Mary Ann | The Beach House Kitchen
I'm absolutely drooling Tessa! Peanut butter pie is one of our favorites! Looks perfect!
Traci | Vanilla And Bean
Perfect partners in every way! Gorgeous, simple and delicious, Tessa!
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!
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!
Leigh-Ann Draheim
Is it possible to sub something else for almond flour?
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!
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.
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.
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!!
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.
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!!
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.