Vegan Chocolate Peanut Butter Pie
Woah. This Vegan Chocolate Peanut Butter Pie is truly life changing.
It’s seriously more delicious than the non-vegan version that I used to make. No joke.
Years ago, I started making this giant peanut butter cup type peanut butter pie that included an unholy combination of cream cheese, whipped cream or cool whip, a ton of sugar-y peanut butter and a heavy cream ganache. It was so good, but combines a lot of ingredients that used to give me a major stomachache.
For many years, I’ve been on a search for some vegan inspiration to re-make that old PB pie in a slightly healthier way, but many used tofu, heavy cashew cream, or coconut oil… none of which I was too excited about.
So, I combined a number of different ideas I came across to finally create my own that was as fluffy and rich as the old version with much less of a bellyache.
Introducing, the soy-free, dairy-free, added-sugar-free, giant-Reeses-cup-of-your-dreams style Vegan Chocolate Peanut Butter Pie… *swoon*
- 1 sleeve graham crackers (if vegan, use Nabisco Originals)
- 5 tbsp melted coconut oil
- 1 cup natural pb
- 1/4 cup maple syrup
- 1 tbsp coconut butter melted
- 1 can full-fat coconut milk refrigerated 4 hours-overnight
- 1 cup chocolate chips
- 1/3 cup almond milk
- 1/4 cup peanuts chopped
- 1 tablespoon sea salt
Preheat the oven to 350ºF
In a food processor, buzz the graham crackers into a fine crumb, don't let any big chunks hang around. Then add in the melted coconut oil and pulse until combined and mixture is like wet sand.
Spray a pie dish with nonstick spray (I love coconut oil spray for this!), then pour in the graham cracker sand. Push into the bottom and slowly work up the sides until you've created a rough pie crust shape. Bake for 12 minutes until golden brown. Remove from the oven and set side to cool.
In the food processor, add the peanut butter, maple syrup and coconut butter. Pulse to combine.
Grab a large bowl or stand mixer with the whisk attachment. Pull your can of full-fat coconut milk out of the fridge and flip upside down (trust me!). Open the bottom of the can and pour off the coconut water. Once you get to the white solids, spoon those into the large bowl or stand mixer. Whisk on medium-high for 5 minutes until to make coconut milk whipped cream. Pour the peanut butter mixture from the food processor into the whipped cream and whisk together for 15 seconds or until combined and smooth.
Make sure your graham crust is fully cooled, then pour the peanut-coconut cream mixture into the crust and freeze for 45 minutes - 1 hour.
In a small bowl, add your chocolate chips. Heat the almond milk up until hot but not boiling, then pour over the chocolate chips and let sit for 2 minutes. Stir together until smooth and glossy with no lumps. Pour the chocolate ganache over the peanut butter pie and smooth out. Sprinkle the peanuts and sea salt over the top, then put back in the freezer for 30 minutes until solid.