Vegan Peanut Butter Pie
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
Chocolate-Almond Crust:
  • 2 cups almond flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup coconut oil - melted
  • ¼ cup pure maple syrup
Peanut Butter Filling:
  • 1 cup creamy peanut butter
  • 2 Tbsp chia seeds
  • ⅓ cup pure maple syrup
  • 1¼ cup canned coconut milk, shaken*
  • ⅓ cup coconut cream*
  • ¼ cup coconut oil
  • Optional (for serving): ½ ounce vegan chocolate (shaved) and 1 tablespoon peanut butter, microwaved for 45-60 seconds, for drizzling**
  1. Preheat oven to 350 degrees F.
  2. In a medim mixing bowl, whisk together the almond flour and unsweetened cocoa powder. Pour in the melted coconut oil and maple syrup. Using your hands, "knead" the ingredients together for about a minute until the consistency is sticky.
  3. Transfer dough to a non-stick, 9-inch pie pan with a removable bottom. Use your hands to work dough across the bottom of the pie pan and about 1½ inches up the sides of the pan, gently pressing firm to the bottom and sides of the pie pan.
  4. Bake the crust for 15-20 minutes. Remove and allow to cool completely.
  5. Meanwhile, in a blender, add all the peanut butter filling ingredients (peanut butter through coconut oil). Blend on high speed until smooth.
  6. Pour the peanut butter filling into the cooled pie crust and spread evenly the peanut butter filling onto the pie crust. Refrigerate for at least 30 minutes. If you choose to do so, decorate with pieces of vegan dark chocolate and drizzle of peanut butter. Store in the refrigerator.
*I bought 2 cans of coconut milk (not low fat). I shook one and used it as the 1¼ cup coconut milk and the 2nd I skimmed ⅓ cup cream off the top and saved the rest for smoothies, etc.
**not accounted for in nutrition info
Recipe from The Conscious Plant Kitchen
Nutrition Information
Serving size: 1/12 pie (1 slice) Calories: 431 Fat: 36.3 Carbohydrates: 22.2 Sugar: 14.0 Sodium: 111 Fiber: 3.9 Protein: 9.6 Cholesterol: 0
Recipe by Prevention RD at