This Vegan Peanut Butter Pie is no-bake, incredibly decadent and secretly healthy! It’s the perfect crowd-pleasing dessert.
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.
How to make this Vegan Peanut Butter Pie
The crust was inspired by my Blueberry Cheesecake – it’s a simple, 4-ingredient affair made with walnuts (you can alternatively substitute almonds, macadamia nuts, pecan nuts or Brazil nuts), dates, salt and cocoa powder.
It tastes buttery (even though it’s oil-free!), and it’s crunchy, salty-sweet and perfectly chocolatey.
The crust is super easy to make as all you need to do is blitz all the ingredients in a food processor.
And once it’s done, you can just press the crust into a pie dish using your fingers!
Now onto the filling – 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 – no need to wash it out in between.
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.
Tip: If you can get hold of white sweet potatoes, I would really recommend using those instead of orange sweet potatoes, as they’re a little sweeter and have a creamier texture.
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. Using almond butter will also make this pie paleo-friendly.
Tip: 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 with any other sweetener, such as agave syrup or brown rice syrup, or use a few dates instead.
Finally, you can decorate the pie with cacao nibs or dark chocolate shavings, or anything else you like!
How long does this Vegan Peanut Butter Pie keep for?
This Vegan Peanut Butter Pie is an excellent make-ahead dessert (especially for summer entertaining!) as it keeps well covered in the fridge for up to a few days and the taste or texture isn’t affected at all!
More vegan no-bake desserts:
- Blueberry Cheesecake
- Cashew Chocolate Truffles
- Healthy Snickers Ice Cream Bites
- Chocolate Pudding Pots
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Peanut Butter Pie (Gluten-Free)
Ingredients
For the crust:
- 65 g (½ cup) walnuts (or sub pecan nuts or brazil nuts)
- 90 g (½ cup) pitted dates
- Pinch salt
- 1 tablespoon cocoa powder
For the filling:
- 200 g (7 oz) sweet potato (roughly one medium-sized sweet potato)
- 150 g (¾ cup) coconut yogurt (or sub any other plant-based yogurt)
- 65 g (¼ cup) smooth peanut butter (or sub almond butter)
- 2 tablespoons maple syrup , to taste (or sub any other sweetener)
To decorate (optional):
Instructions
For the crust:
- 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
For the filling:
- 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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Mary
Hi Rhian,
Is this a specific sweet potato as the colour is white rather than orange which is the standard sweet potato?
Rhian Williams
I used a white sweet potato, but you can use an orange one too!