This Vegan Peanut Butter Pie is:
- incredibly decadent
- secretly healthy!
Over the past few weeks, I’ve dedicated myself to sharing classic dessert recipes perfect for summer, like this Coconut Cream Pie and this Strawberry Pie. So I was also inspired to make this healthier Vegan Peanut Butter Pie, which is also gluten-free, grain-free and refined sugar free.
The crust was inspired by my Blueberry Cheesecake – it’s made with walnuts (you can alternatively substitute pecan nuts or Brazil nuts), dates, salt and cocoa powder.
The crust is super easy to make as all you need to do is blitz all the ingredients in a food processor. It tastes buttery (even though it’s oil-free!), as well as being crunchy, salty-sweet and perfectly chocolatey.
The filling is the best part though – it’s luxuriously creamy, sinfully rich, perfectly peanutty, and tastes like caramel!
It doesn’t require too many ingredients, and can be made in the same food processor you used to make the crust.
The secret ingredient is sweet potato, which creates a thickly creamy texture without being too heavy or cloying, as well as adding sweetness and helping the pie filling keep its shape without needing to add coconut oil.
Coconut yogurt is used in place of the cream cheese that’s used in the traditional version of this recipe, and adds extra creaminess as well as a slightly tart, tangy flavour.
If you’re not into peanut butter, you can substitute it with almond butter, or even tahini. I only needed to add a tiny amount of maple syrup as the sweet potato is so sweet already, though this can depend a lot on your particular sweet potato so I would definitely recommend taste-testing and adding extra maple syrup if needed. But beware: the filling is so addictive you’ll want to eat it all before you’ve even poured it into the pie crust!
If you’re not into maple syrup, you could substitute it by adding a few dates instead.
Finally, you can decorate it with cacao nibs or dark chocolate shavings, or anything else you like!
This Vegan Peanut Butter Pie is an excellent make-ahead dessert as it keeps well for up to a few days and the taste or texture isn’t at all affected.
For more vegan no-bake desserts, check out my:
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Helpful tools to make this Vegan Peanut Butter Pie:
This Vegan Peanut Butter Pie is no-bake, incredibly decadent and secretly healthy!
- 65 g (1/2 cup) walnuts, pecan nuts or brazil nuts
- 90 g (1/2 cup) pitted dates
- Pinch of salt
- 1 tablespoon cocoa powder
- Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily sticks together but that still has some texture
- Use your fingers to carefully press the mixture across the bottom and up the sides of a pie dish (I used a 22.5 cm/9 inch pie dish) - press down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible
- Place in the fridge while you make the rest
- Cook the sweet potato by boiling, steaming or roasting
- Discard any skins and add to the same food processor (no need to wash it) and whizz until completely smooth
Add the peanut butter, coconut yogurt and maple syrup and blend again until smooth
- Taste and adjust amount of maple syrup if necessary
- Place the filling in the crust and sprinkle over cacao nibs to decorate, if desired
- Can be eaten immediately, but leaving it in the fridge for a few hours to firm up before cutting is advisable
- Keeps well covered in the fridge for up to a few days
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