Print

No-Bake Peanut Butter Pie (Dairy-Free) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 57 reviews

This No-Bake Peanut Butter Pie is a luscious dairy-free dessert featuring a rich chocolate almond crust paired with a creamy, naturally sweetened peanut butter filling. Perfectly balanced with wholesome ingredients like almond flour, coconut products, and chia seeds, this pie offers a decadent yet health-conscious treat that can be baked for a crispy crust or chilled for a no-bake silky texture.

Ingredients

Chocolate Almond Crust

  • 2 cups Almond Flour
  • ¼ cup Unsweetened Cocoa Powder
  • ¼ cup Coconut Oil, melted
  • ¼ cup Maple Syrup or Brown Rice Syrup
  • 1 teaspoon Vanilla Extract

Peanut Butter Filling

  • 1 cup Unsalted Creamy Peanut Butter (no added oil or sugar)
  • 3-4 tablespoons Chia Seeds
  • ⅓ cup Maple Syrup or Brown Rice Syrup
  • 1 ¼ cup Canned Coconut Milk (room temperature, not light)
  • ⅓ cup Coconut Cream (top thick part of canned coconut cream, room temperature)
  • ¼ cup Coconut Oil (lukewarm, not hot)

Instructions

  1. Prepare the Pie Pan: Preheat the oven to 350°F (180°C) if baking the crust for a crispy texture. Use a pastry brush to coat a 9-inch round pie pan with a removable bottom with melted coconut oil. This helps with easy unmolding, especially after baking.
  2. Make the Crust Dough: In a large mixing bowl, combine almond flour, unsweetened cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Knead with your hands for about 90 seconds until the mixture is sticky and well combined, ensuring there are no dry patches or holes.
  3. Form the Crust: Press the sticky dough evenly into the pie pan, covering the entire surface without leaving holes to avoid cracking during baking. Smooth the top using the back of a spoon.
  4. Bake or Chill the Crust: Bake the crust for 15-20 minutes at 350°F (180°C) for a crispy finish, or freeze it for 10 minutes if you prefer a raw crust for a no-bake pie.
  5. Prepare the Peanut Butter Filling: While the crust is baking or chilling, add all filling ingredients—peanut butter, chia seeds, maple syrup, coconut milk, coconut cream, and coconut oil—to a blender. Blend on high speed until smooth and thick. If the mixture is too thick to blend, add up to 1/4 cup extra coconut milk gradually. If the filling is too light, add an extra tablespoon of chia seeds and blend again.
  6. Cool and Unmold the Crust: If baked, allow the crust to cool in the pan for 15 minutes at room temperature. Carefully loosen the edges with a knife and press the removable bottom to release the crust from the pan.
  7. Assemble the Pie: Pour the peanut butter filling into the cooled crust, spreading it evenly with a spatula. For the no-bake version, pour the filling directly onto the chilled or frozen crust.
  8. Chill the Pie: Refrigerate the assembled pie for at least 30 minutes to set the filling.
  9. Decorate and Serve: Garnish the pie with pieces of vegan dark chocolate and drizzle with fresh peanut butter and melted dark chocolate before serving.
  10. Storage: Store the pie refrigerated for up to 4 days in a cake box to prevent drying. If using the no-bake crust, the entire pie or slices can be frozen in an airtight container and defrosted a few hours before serving. Enjoy slightly frozen or cold.

Notes

  • For a Keto version, substitute maple syrup with Monk fruit sugar-free syrup, resulting in approximately 7g net carbs per slice (Carbs: 21g, Fiber: 14g, Fat: 24.6g, Calories: 360kcal, Protein: 8.3g).
  • Ensure coconut milk and cream are at room temperature to blend smoothly without clumping.
  • The crust can be baked for a crispier texture or left raw and frozen for a softer, no-bake option.
  • Use a pie pan with a removable bottom for easier unmolding of delicate crust.
  • Adjust chia seeds in the filling to control thickness based on preference.

Find it online: https://deliciousyum.com/no-bake-peanut-butter-pie-dairy-free-recipe/