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.
Course Dessert
Cuisine American
Keyword chocolate peanut butter pie, peanut butter pie, vegan peanut butter dessert
Prep Time 10 minutes
Cook Time 5 minutes
Refrigerator Time 6 hours
Total Time 15 minutes
Servings 8 people
Calories 254kcal
Author Rebecca


  • 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


  • 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!


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.


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