This Easy Vegan No-Bake Chocolate Peanut Butter Pie is rich, dark, creamy, smooth and absolutely delicious. Only 8 simple ingredients and no baking.
Are you tired of watching friends and family stuff their faces with desserts loaded with oil, dairy and a bunch of other processed crap at parties and gatherings? Feeling a little left out?
Well, to hell with that ’cause I got your back. This Easy Vegan No-Bake Chocolate Peanut Butter Pie is a game changer. The biggest thing you’ll have to worry about is telling everyone to get their grubby little hands off your pie.
Ready? Let’s make Easy Vegan No-Bake Chocolate Peanut Butter Pie!
Table of Contents
The Crust
The crust is made with walnuts, almonds, shredded coconut, a little flax seed and some maple syrup. Throw it all in a food processor and let it grind until it becomes a sticky clump of dough.
Then, toss the crust ingredients into a pie or tart pan, press it down and work it up on the sides just a bit. When it looks all nice and sexy, throw it in the freezer to set while you work on the Easy Vegan Chocolate Peanut Butter Pie filling.
HINT: Use a tart pan with a removable bottom. It makes cutting and serving the pie so much easier. Plus, it looks all fancy and stuff.
The Filling
Non-dairy chocolate chips, silken tofu, and natural peanut butter make up the filling for this pie. Yes, it’s freaking amazing. And, NO – Tofu doesn’t give you man boobs.
Add the tofu and peanut butter to your blender while you melt the chocolate chips. This will be the hardest part. Not because it’s hard, but because you can get distracted and burn your chips. Don’t do that. Pay attention for 10 minutes and you’ll be fine.
Put your chocolate chips in a small sauce pan over low heat. Watch and stir until all the chocolate chips are completely melted. Then, just add to the blender and blend everything until it’s all completely smooth. That’s it!
You just made the most amazing Easy Vegan No-Bake Chocolate Peanut Butter Pie filling in the world! Now, just pour into the pie crust and let sit in the fridge for a few hours to firm up (that’s what she said). Haha.
HINT: If you can wait, let it sit for 24 hours in the fridge. It gets super creamy and firm. Not like most runny, slimy ass vegan no-bake pie recipes.
Easy Vegan No-Bake Chocolate Peanut Butter Pie
There you have it! Delicious Easy Vegan No-Bake Chocolate Peanut Butter Pie. A dessert that is sure to satisfy everyone. Not just us crazy plant addicts. Guaranteed!
You’re going to love this pie. It’s
- Silky smooth
- Rich & Creamy
- Uber decadently chocolate
- No-bake
- Peanut buttery
- Simple to make
- More than satisfying
- Absolutely delicious
This dessert is perfect to make for special occasions, dinner parties, family gatherings, and holiday meals.
Here are some other similar recipes you might enjoy: Amazing Vegan Chocolate Pudding, Peanut Butter Pancakes, Grilled Peanut Banana & Jelly Sandwich, & my famous Chocolate Peanut Butter Hummus.
If you make this recipe let me know. Be sure and leave a comment below with a star rating. And, share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
No-Bake Chocolate Peanut Butter Pie
Easy Vegan No-Bake Chocolate Peanut Butter Pie. Made with non-dairy chocolate chips, natural peanut butter, and resting in a delicious nut crust. Rich, dark, creamy, smooth and absolutely delicious. 8 simple ingredients and no baking.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Diet: Vegan
Ingredients
For The Crust:
- ½ cup raw almonds
- ½ cup raw walnuts
- ½ cup shredded coconut
- ¼ cup maple syrup or honey
- 2 Tbsp ground flax seed
For The Pie Filling:
- 1 (12-ounce) box of Silken Tofu. IT MUST BE SILKEN.
- 1 cup non-dairy chocolate chips (I love Trader Joe’s)
- ¼ cup all natural nut butter of choice (I prefer peanut butter)
- 1 tsp. vanilla extract (optional)
Instructions
To make the crust:
- Make the crust by adding nuts, maple syrup and coconut to food processor. Blend into little bits and pieces. It should also be sticky. Dump crust ingredients into a nonstick pie pan or large nonstick tart pan, and spread evenly by pressing with your hands. Make sure the curst goes up on the sides of the pie pan. If using anything other than nonstick, use parchment paper or just a bit of cooking spray to ensure the crust doesn’t stick. I prefer a 9 or 10 inch nonstick tart pan.
To make the filling:
- Melt chocolate chips in small sauce pan over low heat or using a boiler. Be careful not to let burn. Go ahead and place remaining ingredients in blender while chocolate chips are melting.
- Once chocolate chips are melted add to blender with other ingredients and process for about a minute or until smooth. Stopping to scrape down the sides as needed.
- Pour pie filling into pie crust and evenly spread.
- Place in freezer for 45 mins. or in the fridge for at least 2 hours. Allow to set up. For best results, let sit in the fridge for 24 hours – if you can wait that long.
- Top with non-dairy chocolate chips, berries, or serve plain.
Notes
This pie is not meant to be an “everyday” thing. Even thought it’s made with all whole food, natural ingredients it’s still high in fat. Good fats, but still fat. So enjoy responsibly:) My goal was to create a healthier dessert alternative for special occasions for us crazy vegans and plant addicts. I think I succeeded.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 22.9 g
- Sodium: 32 mg
- Fat: 24.4 g
- Carbohydrates: 33.5 g
- Fiber: 6 g
- Protein: 9.3 g
- Cholesterol: 0 mg
Can I substitute pecans or more almonds for walnuts? I’m allergic to walnuts.
Yes.
Yay! Shane, again you are my hero – made this and it is very yummy! But I do need your advice: the constant scraping down of the Vitamix is tiring and in fact it is a big turn off – so much product that will not get combined since it stays near the ribs of the machine and underneath the blades. Quite a fight to simply mix the filling, I need help. Yes I have the special spatula made for the vitamix and it is so chewed up from scraping against those blades that it is compromised and I refuse to have to buy those expensive gadgets often.
I have the same issue in the Vitamix with these types of recipes. There are two options: I either just deal with it or I use my food processor in this situation and it works a little better.
Can you use a Kitchen Aid mixer?
Sure thing.
I wonder if I can use PBfit peanut butter to save on some of the fat? It looks delicious, can’t wait to try it.
It should work fine.
Made this for my husband’s birthday as a special treat, and it certainly is! Delicious and so easy to make and I had all the ingredients on hand. The texture is wonderful; reminds me of French Silk pie, which I haven’t had low these many years. Thanks, Shane, for all the great content and for excellent recipes like this one!
I want to make this. Can you substitute something else for tofu. I can t have soy.
Increase the nut butter to 1/2 cup and use 1 can of full-fat coconut milk. It adds a bit more fat, BUT it should firm up nicely. Let me know how it works!
Anxious to make this- the Chocolate chips though, milk chocolate or dark chocolate??
Dark non-dairy chocolate chips.
I made your pie yesterday and I had my first piece well over 24 hours later it didn’t look as firm as your picture now I have it in the freezer was I supposed to pat dry the silken tofu?
Hi, Cathy! I’m sorry to hear that. No, you don’t have pat the silken tofu. Do you remember what firmness you used?
It only said silken on package there was no firmness . Your recipe said make sure it’s silken. So that’s what I bought. The crust turned out great and it does taste good maybe I’ll need to look at other varieties of tofu
Hi, Cathy! Silken tofu is correct but some will list its firmness. I use Mori Nu Extra Firm silken tofu. I’m attaching a link so you can see it. I’m sorry that was your experience but it sounds like you may have had super soft silken.
https://amzn.to/3JhnVpU
This comes together easily and is absolutely delicious! Even my non-WFPBNO son gobbled it up! Thank you for the recipe!
Oh, this is SO good!
Actually, I like the filling without refrigeration or freezing. Try this, you will make it over and over!
What a lovely treat! And so quick and easy to make. Definitely a special occasion dessert.
OMG, this is amazing! It is certainly sweet enough for us because of the vegan chocolate chips. I was lazy so I used a premade graham crust. We make sure to cut a small piece for our dessert so we don’t pig out on it, lol. This is restaurant quality! Thanks Shane, it’s superb.
Help! I want to make this for Thanksgiving (which is in a week), but my SIL (who is hosting) is severely allergic to tree nuts. She does great with peanuts however. I’m brand new to WFPB. Please advise! (as soon as you can)
How is she with seeds? Try this mixture:
2 1/2 C. sunflower seeds
1 1/2 C. Medjool dates, pitted and chopped (approximately 6)
2 TB. pure maple syrup
Under nutrition, it states 1.7 mg cholesterol. Where does that come from in a plant based recipe?
It’s fixed now. There was a glitch in the nutrition calculator. All good now:)
I made this for my 60th birthday. I am at that age where I don’t want to spend a lot of time cooking/baking anymore and since I’ve lost a lot of weight again, I don’t want food to be my focus either. So this dessert sounded just about right to satisfy that “celebrating a milestone thing with a special treat” while staying true to my WFPB eating plan without being too decadent. Thank you so much, Shane! So glad I subscribed to your newsletter.
This sounds AMAZING! Is there a substitute for tofu? We aren’t able to have soy. Any suggestion is greatly appreciated!
This was a breeze to make and really delicious – a big hit with everyone, vegan or otherwise.
Thanks for such a simple, fabulous dessert!
I picked up silken tofu. It does not say firm or extra firm, just silken tofu. Will that still work?
Shane, are Trader Joe’s chocolate chips still okay? THanks
The dark chocolate is still vegan as far as I know. Just be sure and read the label.
Healthy chocolate chips are impossible to buy where I live (rural Australia), could you give me the amount of bar chocolate to equal 1 cup of choc chips please it’s a question that has puzzled me for ages. Thanks
A 4-ounce baker’s chocolate bar would generally be close to what you would need. Use the whole bar.
I have made this a few times and it is always delicious. I am making it to bring to people that are not used to a less sweet dessert. Any advice on how I could make this a little bit sweeter?
You could add a little more maple syrup.
Amazing! You definitely need the disclaimer to “enjoy responsibly.” Thank you!
We are in lockdown and can’t get to a Trader Joe’s…much to our regret. Could we use our powdered unsweetened cacao (chocolate ) then just add dates or an artificial sweetener like Truvia and add something to perhaps fix the extra dryness of the powder compared to the melted chocolate chips? And if you know anyone in the business of buying then mailing Key products from Trader Joe’s, please let us know! We are in Winter Haven, Florida, an hour or more from both Tampa and Orlando What we would not do for some of T J’s no salt added fire-roasted SALSA! We may be in voluntary isolation for 12-18 months, not wanting to act the sacrificial lamb role premature “opening” invites us to play helping the world gets to 70% herd immunity.
Hi, Gayle. Yes, any non-dairy chocolate chips will do. But, you could use 1/4 cup of cocoa powder and sweeten to taste using maple syrup or another sweetener of choice.
Shane, I have to serve a dessert the day after I get back in town after being gone for two and a half weeks. Can I make this before I leave, freeze it, wrap it well after it’s frozen and pop it back in the freezer until I return? Thanks for your wonderful recipes.
Hi, Claudia! Yes, it should freeze no problem.
I would love to make this, but I live in a very small town and Silken Tofu isn’t available. Only Firm and Extra Firm.
The same amount of “firm” will work. Use 8 oz. of the tofu and add 4oz. of water. That should think it out a bit. You can also purchase here: https://amzn.to/36Qkpy2
Good luck!
Thank you!
My pleasure.
I also had to use regular form tofu, worked really well doing as you suggested!
Delicious! My brother who is not WFPB gobbled this up! Decadent, and definitely fulfills any chocolate cravings!
Lindsay, that is so great! Thanks for reaching out. Have a Merry Christmas!
Hi Shane, If I wanted to omit the peanut butter and substitute something that would make a chocolate raspberry pie or a chocolate strawberry pie, what would I use? Thank you!
You could try strawberry or raspberry jam or natural fruit spread. Or, frozen raspberries or strawberries. Just blend really well. Hope this helps and good luck!
Oh my! Shane, if this is half as good as your banana bread, I’m in trouble! I’ll just need to serve it to friends so I don’t eat the whole pie. I plan to make it soon.
Haha, good call:) We only make it when we have guests otherwise I’d do the same thing. LOL! Good luck and hope you enjoy it.
We LOVED this recipe! I didn’t have a tart pan, so just used a glass pie dish. I lightly sprayed it. I tried it both refrigerated and then slightly defrosted. I enjoyed slightly defrosted better. So decadent!
Nina, pumped you liked the pie. It’s one of the faves around our house:) I prefer slightly defrosted as well and pie pans are just perfect. Thanks for reaching out.
Would love to make this. Looks so delicious! So my husband hates coconut. Can I omit it or is it necessary for the crust to work?
It’s not necessary. It’s more for flavor. Should be just fine without it.
This looks and sounds amazing. Can I use coconut flavoring instead since I don’t eat coconut? How many drops? Or teaspoon?
You could even leave it out if you prefer.
Shane,
Would a double boiler work to melt the chocolate? I’ve never melted chocolate in a pot directly on the stove. If I melt it in a double boiler, will it change the consistency?
I am on week six of my whole-food, plant-based way of eating. It’s amazing and wonderful how amazing and wonderful I feel! Do you have a cookbook for purchase? Have you thought about it? (My printer is constantly running out of ink.)
Thank you!
Carole
Hey, Carole! Yes, the boiler will totally work and won’t change the consistency. I only describe that method because the majority of people don’t have double boilers. Congrats on the last 6 weeks! This is 6 years for me and it’s nothing short of life-changing. Keep up the good work. I don’t have a cookbook as of yet, but something is in the works. Please apologize to your printer for me:) Blessings!
For those without a double boiler, you can use two pots, one smaller than the other. Fill the larger one with water and heat. Then place the choc chips in the smaller pot and lower the pot into the hot water, holding the handle with one hand and stirring the chips with the other until the chips melt. Be careful not to get any hot water in the smaller pan.
You can also melt chocolate chips in a glass bowl in the microwave. I would just cook 30 seconds at a time on high and keep stirring until melted.
Yes.
Do you think this would work if made this without the crust? If so, do you think it will come out in firm slices using the 24-hour refrigeration method prior to cutting? I am thinking of making this crust-less, drizzling chocolate and chopped nuts on top for presentation.
Most of my recipes start but just “trying” it. I say go for it. If it doesn’t work, you’ll have an amazing chocolate dessert of some type:)
Hello, this desert looks simple and decadent. If I want to make this for the holidays, will the filling become runny like some vegan cheesecakes if left out on the dinner table for couple hours or will it hold its shape? Thank you!
Celine, it usually holds up pretty well but I’ve never had it sit out that long. Place it in the freezer about an hour before you plan on setting it out. By the time you’re ready to eat it should be just right. Hope this helps. Blessings.
Did you use salted natural peanut butter or unsalted? Want to try this out for Thanksgiving. Thanks!!!
Natural. Peanuts only and just a little salt.
If using a regular pie pan, will the crust stick? Do you use parchment paper or cooking spray?
Leah, I use a 9 or 10 inch nonstick tart pan. If not using a nonstick pan I would recommend using parchment paper and as a last resort a light glisten of cooking spray.
I’ve made this for years, always a crowd pleaser
This pie is freaking amazing! Hard to believe it’s all natural ingredients. And, the texture is absolutely perfect. Thanks so much!