Vegan Peanut Butter Pie

This vegan peanut butter pie has become my ultimate crowd-pleaser for gatherings. The rich, creamy peanut butter filling nestled in a chocolate almond crust creates a heavenly combination that even my non-vegan friends can't resist.

I first created this recipe when my sister went vegan and missed her favorite desserts. After seeing her eyes light up with that first bite, it became our go-to celebration treat for every family gathering.

Ingredients

• Almond flour: Provides the perfect nutty base that complements the peanut butter filling while keeping the recipe gluten free
• Unsweetened cocoa powder: Adds rich chocolate flavor without extra sugar
• Coconut oil: Ensures the crust holds together and gives the filling silky texture
• Maple syrup: Provides natural sweetness that balances the richness
• Natural peanut butter: Choose a fresh creamy variety without added oils or sugar for the best flavor and texture
• Chia seeds: These magical little seeds create pudding-like consistency and add healthy omega fatty acids
• Coconut milk and cream: The secret to achieving that classic pie creaminess without dairy

Step-by-Step Instructions

Prepare the chocolate crust:

Combine almond flour, cocoa powder, melted coconut oil, maple syrup, and vanilla in a large bowl. Use your hands to thoroughly knead the mixture for about 90 seconds. The warmth of your hands helps melt the coconut oil evenly throughout, creating a cohesive, sticky dough. Press firmly into a 9-inch pie pan, ensuring no gaps or thin spots remain.

Bake or freeze the crust:

For a crispy texture, bake at 350°F for 15-20 minutes until the edges appear set. The kitchen will fill with a warm chocolate aroma when it's ready. For a raw version, simply freeze for 10 minutes to firm up the coconut oil and create a solid base.

Blend the filling:

Add all filling ingredients to your blender. Start on low speed then gradually increase to high until you achieve a thick, smooth consistency. The chia seeds will begin to thicken the mixture almost immediately. If the mixture becomes too thick to blend properly, add coconut milk one tablespoon at a time, blending between additions.

Assemble the pie:

Pour the peanut butter filling into your prepared crust, whether it's freshly baked and cooled or straight from the freezer. Use a spatula to create an even, smooth surface. The filling should be thick enough to hold its shape but still pourable.

Chill and decorate:

Refrigerate for at least 30 minutes to allow the filling to set completely. The pie will firm up as the coconut oil solidifies. Decorate with chocolate pieces and drizzles of melted chocolate and peanut butter for an impressive presentation.

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The chia seeds are truly the magical ingredient in this recipe. I discovered their amazing thickening properties years ago and have been using them in vegan desserts ever since. When my niece who normally dislikes anything "healthy" requested seconds of this pie, I knew I had created something special with this humble seed.

Storage Instructions

This pie maintains its perfect texture in the refrigerator for up to 4 days. I recommend storing it in a cake box or covered container to prevent the top from drying out or absorbing refrigerator odors. The flavors actually develop and intensify after the first day, making this an excellent make-ahead dessert option.

For longer storage, slice the pie into individual portions and freeze in an airtight container. The frozen slices can be enjoyed half-frozen for an ice cream-like treat or fully thawed for the original creamy texture. I always keep a few slices in my freezer for unexpected guests or late-night cravings.

Ingredient Substitutions

The beauty of this recipe lies in its flexibility. For those with nut allergies, sunflower seed butter creates a delicious alternative to peanut butter, offering a similar creamy texture with a slightly different flavor profile. In the crust, sunflower seed flour can replace almond flour for a completely nut-free version.

For those watching sugar intake, brown rice syrup creates a lower glycemic impact while monk fruit syrup works perfectly for keto dieters. I've served both versions to guests without anyone noticing the difference in sweetness or texture.

Serving Suggestions

This pie truly shines when served with complementary flavors. I love pairing a slice with fresh berries, particularly raspberries or strawberries, which provide a tart contrast to the rich filling. A dollop of coconut whipped cream adds an extra layer of indulgence for special occasions.

For an elevated presentation, serve on chilled plates with a light dusting of cocoa powder and a few whole roasted peanuts. The temperature contrast between the cold pie and room temperature garnishes enhances the sensory experience and highlights the complex flavors.

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Frequently Asked Questions

→ Can I make the pie crust ahead of time?

Yes, the pie crust can be prepared in advance and stored in the fridge for up to 4 days or frozen for longer storage.

→ What’s the best way to store this pie?

Store the pie in the refrigerator in a covered container for up to 4 days. For longer storage, freeze individual slices and defrost before serving.

→ Can I substitute almond flour in the crust?

Yes, you can use other nut flours or oat flour as a substitute for almond flour, but the texture may vary slightly.

→ Is the filling gluten-free?

Yes, the filling is naturally gluten-free as it uses ingredients like chia seeds, peanut butter, and coconut milk.

→ Can I make this dessert sugar-free?

Absolutely! Use monk fruit syrup or another preferred sugar-free sweetener to reduce the sugar content while maintaining the sweetness.