Vegan Peanut Butter Pie (Gluten-Free)

A frozen 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.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 30

Freezing Time 2

Total Time 2 30

Servings servings

Calories 691kcal

Author Tessa

Equipment

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