Peanut Butter Cup Pie {Dairy-Free/Vegan}

Confession: Reece’s Pieces used to be my favorite candy. But now? THIS is my favorite pb+chocolate combo.Peanut butter piePeanut butter pie

What is it about peanut butter and chocolate together? They are just made to be. A perfect match.Peanut butter pie

This pie is like a giant peanut butter cup– minus all the processed junk and chemical after taste. And NO dairy, gluten, or grains!

Just a few real, whole ingredients that you don’t have to feel guilty about enjoying.

 

Peanut butter pie

 

Make this pie Paleo-friendly using almond butter and honey! I would even add some almond extract to make the flavor pop! I’m gonna have to make that recipe soon because I love almond flavor, too! Stay tuned 🙂Peanut butter pie


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Peanut Butter Cup Pie
A creamy, rich peanut butter chocolate mousse with NO dairy!
Servings
slices
Ingredients
Crust:
  • 3/4 cup almonds
  • 1/4 cup coconut flour
  • 4 dates
  • 3 Tbs coconut oil
  • 2.5 Tbs cacao to taste
  • 2.5 tsp maple syrup
  • 1/2 tsp vanilla bean powder
  • 1 Tbs water
  • pinch pink salt
Peanut Butter Chocolate Mousse:
  • 1 1/4 cup coconut cream (from 1 1/2 cans coconut milk, chilled overnight, solid cream only)
  • 1/2 cup natural peanut butter heaping, at room temp, (just peanuts & salt)
  • 3 Tbs cacao
  • 1/4 cup pure maple syrup
  • 2 Tbs dark chocolate chips melted (I used Enjoy Life brand)
  • 1 tsp vanilla extract
  • pinch pink salt
Servings
slices
Ingredients
Crust:
  • 3/4 cup almonds
  • 1/4 cup coconut flour
  • 4 dates
  • 3 Tbs coconut oil
  • 2.5 Tbs cacao to taste
  • 2.5 tsp maple syrup
  • 1/2 tsp vanilla bean powder
  • 1 Tbs water
  • pinch pink salt
Peanut Butter Chocolate Mousse:
  • 1 1/4 cup coconut cream (from 1 1/2 cans coconut milk, chilled overnight, solid cream only)
  • 1/2 cup natural peanut butter heaping, at room temp, (just peanuts & salt)
  • 3 Tbs cacao
  • 1/4 cup pure maple syrup
  • 2 Tbs dark chocolate chips melted (I used Enjoy Life brand)
  • 1 tsp vanilla extract
  • pinch pink salt
Instructions
To make the crust:
  1. Combine all ingredients in a food processor.
  2. Add a splash of water if your crust is too dry.
  3. Press into parchment lined springform pan or pie dish.
To make the filling:
  1. Place 2 cans of coconut milk in the fridge overnight to harden.
  2. Scoop out the solid cream into a large mixing bowl (freezing your bowl helps cream stay firm)
  3. Whip with a mixer until stiff peaks form.
  4. Add in pb & maple syrup and mix.
  5. Add remaining ingredients and mix until thoroughly blended.
  6. Spread over crust. You can swirl around the mousse with your spatula to make a it pretty 🙂
  7. Refrigerate at least 4 hrs to set. Enjoy!!
Recipe Notes
Adapted from blissfulbasil.
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2 comments

  1. Erica says:

    This looks incredible! Random question though, my stomach can’t handle coconut milk, what would be a good substitution? I’m fine with regular whipping cream, can that be used? Thanks.

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