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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.

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.
Course Dessert
Cuisine American
Freezing Time 2 hours
Total Time 2 hours
Servings 8 servings
Calories 729kcal
Author Tessa


Chocolate Crust

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
  • teaspoon salt

Peanut Butter Drizzle

  • 2 tablespoons peanut butter, melted

Chocolate Drizzle


  • 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. 


Adapted from my Peanut Butter Tart recipe. 


Calories: 729kcal | Carbohydrates: 41g | Protein: 18g | Fat: 61g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 316mg | Potassium: 550mg | Fiber: 8g | Sugar: 24g | Vitamin C: 1mg | Calcium: 124mg | Iron: 4mg