Vegan Peanut Butter Chocolate Pie
This vegan peanut butter chocolate pie is smooth, rich, sweet, and balanced. You can’t go wrong with the combination of peanut butter and chocolate!
When I first thought of making a pie, I didn’t think that it would be this hard. Hard because it was impossible to find a pan that was not non-stick or aluminium! When you know that they are unsafe, even if you use them every now and then, I didn’t want to bring that into my home.
I also called around my local charity stores thinking they might have one, but apparently, it’s a rarity, as most people that buy them, hold onto them. Alternatively, they dispose of them if the non-stick wears off or the dish is no longer doing what it’s meant to do.
So, I then started thinking, even if I find one that’s made of stainless steel, realistically, how often would I use it? This is the question I tend to ask myself more and more and find that there is typically an alternative way of doing things.
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I put on my thinking cap and literally within hours I had a tin I could use! I asked my friend that owns a vegan cake making business (which should have been something I should have considered straight away) if she had one I could borrow.
She had 3-4 I could choose from and we met up for lunch a few short hours later and I picked which one suited my needs best.
A lesson to learned – ask around if you don’t have what you need. If you’ll only use it once every few years and don’t need it taking up space in your cupboard, don’t buy it. There’s always someone you know that will most likely be happy to lend you what they have.
The dish was a little older and my friend suggested I line it with baking paper anyways just to be on the safe side. So this is why the edges didn’t turn out perfect, but honestly, to me, as long as it tastes good, I don’t mind.
I’ve never been one of those super perfectionist type of cooks that needs everything to be picture perfect. I cook food that’s real and make sure that the food looks attainable.
I don’t want others to feel intimidated by the recipes I create and give up before they’ve even tried. My food is not perfect, and I’m not trying to make it look that way.
I really enjoyed developing this vegan peanut butter pie and wanted to also make it easy. Which it totally is!
This pie is:
- Easy to make
- Refined sugar-free
- Not too sweet
Just be warned, that if you make it, you may devour the whole thing in a matter of a couple of days. Talking from experience here!
Other recipes you’ll love:
- Vegan Pear and Almond Crumble (Gluten-Free)
- 3-Ingredient Chocolate Puffed Rice Slice
- Naked Sacher Torte (Vegan & GF)
- Easy Rose and Pistachio Chocolate Truffles
- Easy Vegan Rhubarb Crisp (Crumble)
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.Print
Vegan Peanut Butter Chocolate Pie
- Prep Time: 45 minutes
- Setting Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 2 hours 5 minutes
- Yield: 9 slices
This vegan peanut butter chocolate pie is rich & velvety. The perfect treat for a special occasion or to enjoy when you want a sweet fix.
- 2 cups almond meal
- 2 tablespoons cacao powder
- 1 flax egg
- ½ cup vegan butter (room temperature)
- 2 tablespoons coconut sugar
- Pinch of salt
- ½ cup peanut butter (plain and unsweetened)
- 10 medjool dates, pitted
- ½ teaspoon vanilla extract
- ½ cup almond milk
- Pinch of salt
- ¾ cup vegan dark chocolate chips
- ⅓ cup almond milk
- For the base: Preheat oven to 180 degrees Celcius (355 degrees Fahrenheit).
- Place all crust ingredients into a food processor and pulse until it forms a dough.
- Place unbleached parchment paper on the bottom and coming up the sides of your 8-inch pie dish.
- Push down the base evenly making sure to get it into the dips of the sides of the dish.
- Bake for 20 minutes and then remove from oven and let cool for 5 minutes before placing in the freezer carefully to completely cool for around 30 minutes.
- For the filling: In the meantime, place all filling ingredients in the food processor and blend well until you reach a nice thick and fairly smooth consistency. I don’t mind the peanut butter chunks (if using crunchy). Set aside.
- For the topping: Over a double boiler, melt the chocolate and milk, stirring occasionally to make sure it combines well and melts evenly. Remove from heat and set aside.
- Once the base has completely cooled, remove from freezer and scoop the filling mixture onto the base. Smooth over nice and even as it’s a little thicker.
- Pour over the chocolate and tap a few times to remove any air bubbles.
- Place in fridge to set for around 1-1.5 hours.
- Remove from dish and peel the baking paper off carefully.
- Cut into slices and serve.
- Diet: Vegan
I was wondering what we should use if we do not have vegan butter or are in a country where Vegan butter is not available?
You could try softened coconut oil. Let me know how it turns out 🙂
You could also use a pastry circle on your baking tray.
Good idea Will!
I made this on Saturday for my daughter’s 14th birthday. It certainly made lockdown Birthday more enjoyable! It was a really lovely tart, thank you.
I wonder if you might consider adding metric measurements? I had to switch between a conversion web page and the recipe which made my phone a bit sticky!
Take care, and keep coming up with yummy recipes,
I’m so sorry I only just saw your comment now! I don’t have it at the moment, but I’ll add it to my to-do list shortly! I’ll let you know as soon as it’s up.
OMG. I have really been enjoying your podcasts, and now have discovered your recipes. This looks amazing. I really look forward to exploring more content here.
Hi Ali! We’re so glad you’re enjoying ou podcast and recipes ? Also thank you for leaving a review and well done on your blog!
This turned out so well. I did ruin the chocolate by adding milk so I unsure how you did that but had a backup bag. I am wanting to store this until xmas day. Will it be okay in the fridge?
Thanks for the delicious recipe 🙂
How did it turn out when you added the milk? It could be the brand of chocolate that can make it vary but I did do it with others and worked out okay. I think it should be fine til Christmas in the fridge, enjoy!
Thanks for sharing. The recipe looks amazing and not too complicated. I really appreciated your kind words in the Slow Sunday newsletter. The little things can cause stress and I could definitely do with a kinder approach.
Glad to hear you can connect with my thoughts! I hope you enjoy this one 🙂