Heavenly Chocolate Peanut Butter Pie (Vegan, Gluten-Free)

by Meghan Yost

The other night I wanted to make a dessert using ingredients I already had in my kitchen (i.e. I was too lazy to go shopping). So I decided to experiment with a pie.

I’ve never made a vegan, gluten-free pie like this before so I admittedly looked online to get an idea of how to create such a thing.

I’m happy to say, this pie is a keeper (and hubby approved). Plus, it is so easy to make. You can have it for dessert or go crazy and eat it for breakfast. And with healthy, wholesome ingredients, you feel satisfied eating a small slice of it (not like with a regular pie that makes you feel like you want to eat more and more).

For the dark chocolate chips, I use Enjoy Life’s Dark Chocolate Morsel’s (this is not a sponsored post, just a recommendation), which you can buy at Stop & Shop.

This pie would be a great dessert to bring to a holiday gathering and would make even the non-vegan/gluten-free folks swoon. Plus, with Valentine’s Day around the corner, this would definitely make your sweetie sweet on you.

Happy pie eating!

Meghan

 
 

Heavenly Chocolate Peanut Butter Pie (Vegan, Gluten-Free)

The other night I wanted to make a dessert using ingredients I already had in my kitchen (i.e. I was too lazy to go shopping). So I decided to experiment… Print This
Serves: 8-10 Prep Time: Cooking Time:
Rating: 4.3/5
( 9 voted )

Ingredients

  • (CRUST)
  • 1 cup oats
  • 1/2 cup almonds
  • 7 medjool dates
  • 1 tsp vanilla
  • 1/4 cup melted coconut oil
  • (FILLING)
  • 1 can coconut cream
  • 1 cup vegan dark chocolate chips
  • 2 tsp vanilla
  • 1/4 cup peanut butter
  • 1/4 cup agave nectar
  • 2 tbsp cornstarch (in 1 tbsp almond milk or cold water)

Instructions

Put all crust ingredients except coconut oil into a Vitamix, food processor or blender and mix well.

Melt coconut oil in the microwave (I usually microwave in 15 second increments).

Once ingredients are blended, place in a bowl and cut in melted coconut oil with a pastry cutter. Press crust into a standard pie dish (Tip: use a small spatula, the back of a spoon if you’re a germaphobe).

For the filling, place all contents in can of coconut cream (cream + liquid) into a medium sauce pan along with dark chocolate chips. Stir over low heat until chocolate is melted. (Note: chocolate is easy to burn so be sure to continually stir). Stir in vanilla, peanut butter and agave until peanut butter is smooth.

In a small bowl, mix the cornstarch with a small amount of cold water or almond milk to form a paste), then mix into sauce pan with the rest of the ingredients.

One filling ingredients are completely mixed, pour into pie dish over crust. Place in the refrigerator for a few hours (or overnight). The longer it sits, the firmer the pie gets, and easier it is to cut.

You may also like

1 comment

Tom September 21, 2019 - 6:08 pm

A favorite dessert of mine!!

Leave a Comment