Vegan Peanut Butter Pie (Print Version)
# Ingredients:
→ Chocolate Almond Crust
01 -
2 cups almond flour
02 -
1/4 cup unsweetened cocoa powder
03 -
1/4 cup melted coconut oil
04 -
1/4 cup maple syrup or brown rice syrup
05 -
1 teaspoon vanilla extract
→ Peanut Butter Filling
06 -
1 cup creamy unsalted peanut butter
07 -
2 tablespoons chia seeds
08 -
1/3 cup maple syrup or brown rice syrup
09 -
1 1/4 cups coconut milk (room temperature)
10 -
1/3 cup coconut cream (room temperature)
11 -
1/4 cup lukewarm coconut oil
# Instructions:
01 -
Brush melted coconut oil over a 9-inch round pie pan with a removable bottom. Set aside. In a mixing bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Knead with hands for ~90 seconds to form a sticky dough. Press dough into the pie pan, ensuring there are no holes. Smooth the surface with the back of a spoon.
02 -
For a crispy crust, bake at 350°F (180°C) for 15-20 minutes. For a raw crust, freeze for 10 minutes. Cool the baked crust for 15 minutes before releasing it from the pan.
03 -
In a blender, mix peanut butter, chia seeds, maple syrup, coconut milk, coconut cream, and lukewarm coconut oil. Blend on high speed to form a thick paste. Add more coconut milk as needed, up to 1/4 cup, blending after each addition.
04 -
Pour the filling into the room-temperature crust. If the crust was frozen, pour the filling immediately after removing from the freezer. Spread filling evenly.
05 -
Refrigerate the pie for 30 minutes. Decorate with vegan dark chocolate pieces, a drizzle of fresh peanut butter, and melted dark chocolate.
06 -
Store the pie in the fridge for up to 4 days in a cake box. For a no-bake crust, freeze the pie or slices in an airtight container. Defrost for a few hours before serving. Serve cold or half-frozen.
# Notes:
01 -
For a keto version, use monk fruit sugar-free syrup to reduce carbs to 7g per slice.
02 -
Using brown rice syrup lowers sugar to 5.5g per slice.
03 -
Freezing the crust allows for a raw pie option.