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Home » Recipes » Dessert Recipes

Vegan Chocolate Peanut Butter Pie

Published on November 11, 2018 by Kate, Updated on June 7, 2021 - 16 Comments

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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side shot of chocolate peanut butter pie with text for pinterest

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!

overhead shot of vegan peanut butter pie on two plates with whip cream and chocolate garnish

What is this vegan Peanut Butter Pie made of?

  • Peanut Butter
  • Vegan Chocolate Chips
  • Dairy-free milk
  • Silken tofu
  • Granulated Sugar
  • Vanilla

Related recipe: Vegan Avocado Brownies

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!

closeup sideview of vegan peanut butter pie drizzled with chocolate

Related recipe: Vegan Pumpkin Cheesecake

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.

overhead shot of chocolate chips and non-dairy milk in small saucepan

Once chocolate is completely melted, remove from heat and set aside.

overhead shot of melted chocolate for vegan peanut butter pie

Into the blender add silken tofu, peanut butter, vanilla extract, and granulated sugar.

overhead shot of ingredients in blender for peanut butter pie

Now add the melted chocolate and soy milk mixture.

overhead shot of melted chocolate for peanut butter pie being poured into blender

Blend all ingredients together for several minutes until completely smooth.

overhead shot of blended vegan peanut butter pie filling

Pour Peanut Butter Pie filling into prepared graham cracker crust or other crust of choice.

side shot of pouring vegan peanut butter pie filling into graham cracker crust

Smooth surface and place pie in the refrigerator for at least 6 hours or overnight.

overhead shot of graham cracker crust filled with peanut butter pie filling

Then garnish as desired (may I suggest this vegan coconut whipped cream and a drizzle of vegan chocolate sauce?) and serve!!!  Delightful!

Other vegan desserts you will love:

  • The BEST vegan cheesecake
  • Vegan fudgsicles
  • Vegan key lime pie
  • Vegan fresh peach pie
  • Vegan blueberry pie
  • Vegan blueberry crisp
  • Vegan chocolate milkshake
  • Vegan chocolate sauce
  • Chocolate Chia Seed Pudding - this is a healthier vegan dessert option!
  • Dark chocolate popcorn balls  - another lighter dessert idea!

side view of a slice of vegan peanut butter pie with a fork full removed from the end of it

If you’ve tried this Peanut Butter Pie or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

overhead shot of vegan peanut butter pie with whip cream, chopped peanuts and chocolate topping

Vegan Chocolate Peanut Butter Pie (no-bake)

This rich and creamy chocolate peanut butter pie comes together quickly and easily!  Made with a silken tofu base and only 5 other simple ingredients.  No baking needed.
4.57 from 39 votes
Print recipe Leave a comment
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigerator Time: 6 hours
Total Time: 15 minutes
Servings: 8 people
Calories: 254kcal
Author: Kate

Ingredients

  • ¾ cup Vegan Chocolate Chips, semi-sweet
  • 1 ¼ cup non-dairy milk
  • 12.3 oz Firm Silken Tofu, 1 package
  • ½ cup Natural Peanut Butter, unsweetened
  • ⅓ 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

If Silken Tofu (found in aseptic boxes in the dry goods section of health food stores) is not available, soft refrigerated tofu would be a decent substitute.

Nutrition

Serving: 1piece | Calories: 254kcal | Carbohydrates: 24g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Sodium: 94mg | Potassium: 235mg | Fiber: 2g | Sugar: 19g | Vitamin A: 145IU | Vitamin C: 2.6mg | Calcium: 94mg | Iron: 2.1mg
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Reader Interactions

Comments

  1. Angela

    January 22, 2022 at 1:32 pm

    Wondering if I could use a package of kite hill plain cream cheese in place of the tofu? Soy allergies here.

    Reply
    • Kate

      January 24, 2022 at 12:53 pm

      Yes, I think that should work!

      Reply
  2. Autumn

    April 25, 2020 at 3:54 pm

    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!

    Reply
    • Rebecca

      April 26, 2020 at 10:15 pm

      Yeay! Thanks so much for the comment! Love hearing about your experience and that you like the pie too! YUM!

      Reply
  3. Jen

    February 08, 2020 at 1:37 pm

    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???

    Reply
    • Rebecca

      February 08, 2020 at 6:47 pm

      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!

      Reply
  4. Monique

    December 08, 2018 at 9:26 pm

    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?

    Reply
    • Rebecca

      December 09, 2018 at 10:43 am

      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!!!

      Reply
  5. Emmy Caitlin (@emmycaitlin)

    November 22, 2018 at 4:55 pm

    I made this for Thanksgiving and it was a hit all around!

    Reply
    • Rebecca

      November 22, 2018 at 7:49 pm

      So glad you all enjoyed it! Thanks for the comment and Happy Thanksgiving!!

      Reply
  6. dabritton1968

    November 21, 2018 at 9:59 am

    Thank you so much!!! Happy Thanksgiving!

    Reply
    • Rebecca

      November 21, 2018 at 10:00 am

      You're welcome! Happy Thanksgiving to you too!

      Reply
  7. dabritton1968

    November 21, 2018 at 9:46 am

    Hi! Help!!!! I just finished blending everything together and the consistency is very thin...it's not light and fluffy like a pudding or mousse...not sure what happened, is there anyway to save it?

    Reply
    • Rebecca

      November 21, 2018 at 9:49 am

      Don't worry, it's probably fine! If the ingredient amounts are correct, it will set up in the fridge overnight. That's the beauty of tofu, chocolate chips, and peanut butter - they all firm up when they're cold!

      Reply
  8. dabritton1968

    November 20, 2018 at 9:42 am

    Hi! This looks amazing and I'm making it for Thanksgiving! Is it OK to make a couple of days before or better to make the day of?

    Reply
    • Rebecca

      November 20, 2018 at 9:46 am

      Great!! Yes, it's perfect made a couple days ahead!!

      Reply

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