If you’re looking for a mix between sinful sweets and healthy treats, then this is it. This foolproof no-bake vegan peanut butter pie is full of all-natural ingredients and does not need any refined sugars. Healthy dates provide all the sweetness that is needed! It’s also great for people with allergies, as it’s gluten-free, wheat-free. dairy-free and soy-free.
The best thing about this recipe is that you can swap out ingredients easily and save yourself another trip to the store. It can be made ahead and kept in the freezer until you need it – or until you can’t resist the temptation…
Peanut butter pie ingredients
- 5 tbsp cocoa powder
- 1 cup of dates, pitted
- 1/2 tsp sea salt
- 1 cup of your favorite nuts (e.g. almonds or cashews)
- 1 tsp vanilla extract
- Water (as needed)
- 1 cup of dates, pitted
- 3 tsp coconut oil
- 2 tsp vanilla extract
- 3 tbsp nut butter (e.g. almond, peanut)
Peanut Butter Mousse
- 2 cans full-fat coconut milk, refrigerated overnight
- 3/4 cup peanut butter or 1/2 cup powdered peanut butter (such as PB&Me)
- 2-3 tbsp maple syrup
- 1/2 tsp vanilla extract
- Pinch sea salt
- 1/2 dark chocolate bar for drizzling (we love the sea salt one from Zimt)
- Pie pan (round or square)
- Food processor or blender
- Baking paper
Step 1: Make the crust
Gather all the ingredients for your crust and put them in the food processor. Start pulsing to chop all your ingredients up and let them come together. It should turn into a smooth paste that you can spread at the bottom of your pie tin.
Depending on the type and juiciness of your dates, you might have to add some water. Just go slowly and don’t worry too much. Ours looked a bit too wet but still worked well. If you’ve added way too much water just add more nuts and cocoa powder to gert it a bit dryer again.
Step 2: Spread the crust
First things first: you absolutely need the parchment paper to line your pie tin. Otherwise, it will not come out! Cut a piece bigger than your pie tin and try to squeeze it into the edges. It doesn’t really wanna stay there, but that’s ok. Simply drop the pie crust in and spread it evenly. The weight of the pie crust will put your paper into position. Try to even the crust out as much as you can but it really doesn’t matter if it’s not perfect.
Place the crust in the freezer or fridge while you move on to the caramel.
Step 3: Make the caramel
Pour boiling water over your dates and let them soak for 10 minutes. Get your other ingredients ready and place them in the food processor. Once your dates are soft, add them to the food processor, too and start pulsing. Again, depending on the type of date and the juiciness, you might need to add some more hot water.
Step 4: Caramelize your caramel & pour on top of your crust
Once it’s smooth and spreadable you can pour it on top of your crust. If you want to intensify the caramel flavor, you can also pour it into a small sauce pan and heat it up. The color will get darker and the flavor will get more intense (as the dates caramelize). Just make sure not to burn it. Place it back in the freezer or fridge once your caramel is on.
Step 5: Make the peanut butter mousse
Take your coconut milk out of the fridge and open them. On the top, you will have a thick layer of coconut cream. Scoop it out carefully and try not to get any of the water into your bowl. Add the remaining ingredients and stir lightly until it all comes together. Taste it to make sure it’s good. you might want to add more peanut butter or maple syrup to amplify the taste.
Step 6: Pour the mousse on top of your pie
Spread your peanut butter mousse evenly on top of your pie crust and caramel layer
Step 7: Drizzle some chocolate
Melt some dark chocolate. You can do this in a double boiler or just pop it into the microwave and heat at 20-second intervals. When the majority of it is melted, take it out and stir it to melt the rest. Drizzle over your cake in any fashion you like.
Step 8: Eat & share (if you’d like)
Place the pie back into the freezer or fridge and pull it out whenever you like to eat it. We like ours on the colder side (it’s almost like an ice cream cake), so we keep it in the freezer and take it out an hour before we want to serve it.
We’ve used the healthy snickers pie recipe from Sprouted Routes as a base and made some adjustments along the way.