No-Bake Peanut Butter Pie (Dairy-Free) Recipe
This No-Bake Peanut Butter Pie is a luscious, dairy-free dessert featuring a rich chocolate almond crust and a creamy, protein-packed peanut butter filling made from wholesome ingredients like almond flour, coconut milk, and chia seeds. Easy to make with no baking required for the filling, the pie can be enjoyed as a raw or baked crust option, perfect for vegan and dairy-free diets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (optional crust baking)
- Total Time: 45 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Dairy-Free, American
- Diet: Vegan
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 Peanut Butter, creamy, fresh, no added oil, no added sugar
- 3-4 tablespoons Chia Seeds
- ⅓ cup Maple Syrup or brown rice syrup
- 1 ¼ cup Coconut Milk, canned, not light, at room temperature
- ⅓ cup Coconut Cream, at room temperature (top thick part of a coconut cream can, unshaken)
- ¼ cup Coconut Oil, lukewarm (not burning hot)
Instructions
- Prepare the crust pan: Preheat the oven to 350°F (180°C) if baking the crust for a crisp texture. Using a pastry brush, evenly coat a 9-inch round pie pan with removable bottom with melted coconut oil to prevent sticking and ease unmolding.
- Make the crust dough: In a large mixing bowl, combine almond flour, unsweetened cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Knead the mixture with your hands for about 90 seconds until it forms a sticky, consistent dough that holds together well but does not need to form a ball.
- Form the crust: Press the dough firmly and evenly into the prepared pie pan, covering the entire base and sides without leaving holes to avoid cracking. Smooth the surface with the back of a spoon for a neat finish.
- Bake or chill the crust: Bake the crust in the preheated oven for 15-20 minutes for a crispy texture, or freeze it for 10 minutes if you prefer a raw, no-bake crust alternative.
- Prepare the filling: While the crust bakes or chills, add peanut butter, chia seeds, maple syrup, coconut milk, coconut cream, and lukewarm coconut oil into a blender. Blend at high speed until a thick, sticky paste forms. If the mixture is too thick to blend easily, add up to ¼ cup more coconut milk gradually, blending between additions. If the filling seems too light, add an extra tablespoon of chia seeds and blend well.
- Cool the baked crust: If baking the crust, remove it from the oven and let it cool in the pan for 15 minutes. Gently loosen the edges with a knife and push the removable bottom to release the crust easily without breaking.
- Assemble the pie: When the crust is at room temperature (or frozen if using raw crust), pour the peanut butter filling into the crust. Spread evenly over the surface.
- Chill and serve: Refrigerate the assembled pie for at least 30 minutes to set. Before serving, decorate with vegan dark chocolate pieces and drizzle with fresh peanut butter and melted dark chocolate as desired.
- Storage: Store the pie in the refrigerator for up to 4 days in a cake box to prevent drying. For a no-bake crust version, the pie or slices can be frozen in an airtight container and thawed for a few hours before serving. Serve chilled or half-frozen for best texture.
Notes
- Keto version: Substitute maple syrup with monk fruit sugar-free syrup. This results in approximately 7g net carbs per slice and estimated macros per slice: 21g Carbs, 14g Fiber, 24.6g Fat, 360 kcal, 8.3g Protein.
- To reduce sugar and glycemic index, use brown rice syrup instead of maple syrup.
- For a keto vegan diet, use monk fruit syrup to lower sugar and carbohydrate content.
- Ensure coconut milk and cream are at room temperature to achieve smooth blending.
- Use a pie pan with removable bottom for easier crust removal, especially when baked.
- If you prefer a softer crust, skip baking and freeze for 10 minutes before filling.
