This creamy chocolate and peanut butter vegan pie recipe uses just a handful of ingredients and takes only minutes to prep – no baking needed! Now everyone can easily enjoy their peanut butter and chocolate fix!
What is this vegan Peanut Butter Pie made of?
- Peanut Butter
- Vegan Chocolate Chips
- Dairy-free milk
- Silken tofu
- Granulated Sugar
- Vanilla
Is this vegan Peanut Butter Pie Healthy?
With no added refined oils, all natural peanut butter, very little added sugar (aside from what’s already in the chocolate chips), this pie definitely falls in the healthy-ish category! Maybe not a daily whole-pie experience, but certainly a lovely treat that isn’t too over-the-top sweet!
What are the steps to make Vegan Peanut Butter Pie?
Measure your vegan chocolate chips and non-dairy milk into a small saucepan. Stir constantly over medium heat for several minutes until chocolate chips completely melted.
Once chocolate is completely melted, remove from heat and set aside.
Into the blender add silken tofu, peanut butter, vanilla extract, and granulated sugar.
Now add the melted chocolate and soy milk mixture.
Blend all ingredients together for several minutes until completely smooth.
Pour Peanut Butter Pie filling into prepared graham cracker crust or other crust of choice.
Smooth surface and place pie in the refrigerator for at least 6 hours or overnight.
Then garnish as desired and serve!!! Delightful!
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So here’s the recipe for this Peanut Butter Pie and below it you’ll find 10 MORE awesome vegan recipes using peanut butter from 10 amazing vegan bloggers!
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Vegan Chocolate Peanut Butter Pie (no-bake)
Ingredients
- 3/4 cup Vegan Chocolate Chips semi-sweet
- 1 1/4 cup non-dairy milk
- 12.3 oz Firm Silken Tofu 1 package
- 1/2 cup Natural Peanut Butter unsweetened
- 1/3 cup Granulated Sugar
- 2 Tbsp Cocoa Powder
- 1 tsp Vanilla Extract
Instructions
- Measure your vegan chocolate chips and non-dairy milk into a small saucepan. Stir constantly over medium heat for several minutes until chocolate chips completely melt.
- Once chocolate is completely melted, remove from heat and set aside.
- Into the blender add silken tofu, peanut butter, vanilla extract, cocoa powder and sugar.
- Now add the melted chocolate and soy milk mixture.
- Blend all ingredients together for several minutes until completely smooth.
- Pour Peanut Butter Pie filling into prepared graham cracker crust or other crust of choice.
- Smooth surface and place pie in the refrigerator for at least 6 hours or overnight.
- Garnish as desired and serve!!! Delightful!
Notes
Nutrition
More awesome peanut butter recipes from other bloggers:
Check out this 5 Ingredient Peanut Butter Granola!! I’m thinking this on top of some nice-cream is a must!
Chocolate Peanut Butter Overnight Oats – a breakfast definitely worth getting out of bed for!
What an ingenious idea for breakfast, snacks, or supper on-the-run! Low-Fat Peanut Butter & Jelly Muffins (gluten-free + no added sugar)!!
Try hummus with a new twist! This Peanut Butter Hummus is just the ticket to a fun and gorgeous dip!
This just has my mouth watering! Spicy Thai Peanut Noodle Soup (Low fat, No oil). Peanut butter and warmth!!
This Sweet Potato Peanut Stew is an epic way to get super-nutrients AND peanut butter!
Vegan Peanut Butter Cups – totally the stuff of dreams! Make these and you’ll never look back!
Peanut Butter Chocolate Crunch Bars – I think that title says it all! Perfect BLISS!
And these FAB Peanut Butter Brownies have Banana in them and are just what I need right now!
Made this and it’s now my new favorite dessert! I recently found out I’m allergic to dairy so finding new desserts that are really good is hard but this is amazing!! It did seem a bit too liquidity at first when I put it in the fridge but it set wonderfully after only a few hours and turned out great! Thanks for sharing the recipe!
Yeay! Thanks so much for the comment! Love hearing about your experience and that you like the pie too! YUM!
Hi! I just made this so it is setting up in fridge now. Seems too liquidy- will this really set up? Thanks!! Feels like maybe 1 and 1/4 non milk might have been too much???
Hi! Hoping that everything set up ok for you? I haven’t had a problem with it being to liquidy but you could cut back a bit on the non-dairy milk if you want it to set faster…. Thx for the comment, please let us know how it went!
What is the brown powder (looks like cacao powder) in your blender photo? A bit confused as the ingredients that get blended are tofu, peanut butter, sugar and vanilla extract?
Thanks so much for mentioning!! Somehow the cocoa powder (cacao would also work) got deleted from the recipe card!! I added it back in. It’s just two tablespoons so it would likely work fine without it, but it adds a bit more chocolatey depth! Thx again for helping me out with that!!!