Easy No-Bake Vegan Chocolate Peanut Butter Pie
This Easy No-Bake Vegan Chocolate Peanut Butter Pie is rich, creamy, and full of irresistible chocolate peanut butter flavor. This easy dairy-free dessert is perfect for holidays, special occasions, or whenever you're craving something sweet!
Servings: 8 slices
Calories: 456kcal
Equipment
- 1 high speed blender
- 2 medium bowls to melt chocolate and peanut butter
- 1 sandwich Ziplock bag to drizzle peanut butter glaze on top
Ingredients
- 12 ounces silken tofu, drained
- ½ cup creamy, unsweetened peanut butter
- ½ cup chocolate plant-based milk
- 1 teaspoon vanilla extract
- pinch of sea salt
- 2 cups vegan chocolate chips
- 1 store-bought 9-inch graham cracker pie crust *make sure it is vegan
Optional toppings
- 2 tablespoons creamy, unsweetened peanut butter
- 1 teaspoon coconut oil
- 2 tablespoons roasted peanuts, chopped
Instructions
- Melt the vegan chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval until completely melted and silky smooth. Set aside to cool slightly.
- Add the drained silken tofu, peanut butter, plant-based milk, vanilla extract, and sea salt to a high-speed blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed to ensure everything is evenly incorporated. Turn off the blender.
- Pour the melted chocolate into the blender and blend until the filling is rich, silky smooth, and completely combined. Stop a few times to scrape down the sides, ensuring the chocolate is evenly incorporated throughout.
- Pour the creamy chocolate tofu filling into the graham cracker pie crust. Using a spatula, gently spread the filling into an even layer and smooth out the top. Transfer the pie to the refrigerator and chill for at least 8 hours, preferably overnight, to allow the filling to fully set and become firm enough to slice.
- When you're ready to serve, prepare the optional peanut butter drizzle by adding 2 tablespoons of creamy peanut butter and 1 tablespoon of coconut oil to a microwave-safe bowl. Microwave for about 10–20 seconds, then stir until completely melted and smooth. Transfer the mixture to a small zip-top sandwich bag and snip off a tiny corner.
- Gently squeeze the bag to drizzle the peanut butter mixture in a circular motion over the top of the pie, creating a beautiful decorative pattern. While the drizzle is still wet, sprinkle with chopped peanuts so they stick to the topping. Return the pie to the refrigerator for about 30 minutes, or until the peanut butter drizzle has firmed up. Once set, slice into 8 even pieces, serve chilled, and enjoy!
Notes
Storage:
Store leftover vegan chocolate peanut butter pie covered tightly or in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual slices in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving. For the best texture and appearance, add any optional toppings just before serving.
Tips and Modifications:
Choose natural peanut butter: Creamy, natural peanut butter works best for this recipe. Make sure it's well-stirred before measuring to ensure a smooth, consistent filling.
Adjust the richness: This pie is wonderfully rich and decadent! If you prefer a slightly lighter chocolate flavor, swap the chocolate plant-based milk for plain or vanilla plant-based milk. You'll still enjoy a deliciously creamy chocolate peanut butter pie with a more subtle chocolate flavor.
Melt the chocolate gently: Melt the vegan chocolate chips in 20–30 second intervals in the microwave, stirring between each interval to prevent burning. Allow the chocolate to cool slightly before blending it with the other ingredients.
Blend until completely smooth: Use a high-speed blender or food processor to create a silky, lump-free filling. Scrape down the sides as needed to make sure everything is evenly incorporated.
Allow enough time to chill: Refrigerate the pie for at least 4 hours, or until the filling is firm enough to slice. For the best results, prepare it the night before serving.
Switch up the nut butter: Swap the peanut butter for creamy almond or cashew butter for a different flavor. Sunflower seed butter is another option for those avoiding nuts.
Make it gluten-free: Use a certified gluten-free graham cracker crust or another gluten-free pie crust. Double-check that your remaining ingredients are gluten-free as well.
Get creative with toppings: Dress up your pie with chopped peanuts, chocolate shavings, a peanut butter drizzle, or dairy-free whipped cream for a beautiful presentation.
Make it ahead: This pie is perfect for entertaining because it can be prepared a day in advance. Keep it refrigerated until you're ready to serve for the best texture.
*The optional toppings are not included in the nutrition facts.
Nutrition
Serving: 1slice | Calories: 456kcal | Carbohydrates: 46g | Protein: 10g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 192mg | Potassium: 192mg | Fiber: 4g | Sugar: 27g | Vitamin A: 0.2IU | Calcium: 105mg | Iron: 4mg