This incredibly rich and decadent no bake vegan peanut butter pie tastes like a giant Reese’s peanut butter cup! With a creamy peanut butter mousse filling and decadent oaty chocolate cookie crust, this chocolate peanut butter pie is secretly dairy free, gluten free, and refined sugar free!

No Bake Vegan Peanut Butter Pie (Gluten Free!)

Why you’ll love this easy vegan peanut butter pie

If you love chocolate and peanut butter, then get ready for your new favorite dessert: the creamiest, most light and fluffy no bake vegan peanut butter pie with chocolate cookie crust!

I’m not joking, whether or not you’re vegan and/or gluten free, you will love this chocolate peanut butter pie. It’s perfectly light and fluffy while being decadent and rich. Plus it’s so incredibly easy to make (and no bake, which means it’s the perfect healthy summer dessert for a barbecue, cookout, Fourth of July, and more!).

With a chewy and sweet chocolate cookie crust (that’s gluten free!) and the fluffiest dairy free soy free peanut butter mousse filling, we’ll top this vegan peanut butter pie with a rich and delicate chocolate ganache. Essentially, this is like eating a massive Reese’s peanut butter cup. I’m not even exaggerating.

slice of chocolate peanut butter pie

Oh, and guess what? This easy peanut butter pie is entirely refined sugar free and sweetened mostly with fruit!! How cool is that?!

Trust me, everyone will just love this peanut butter pie. Don’t tell them it’s vegan before they try it though, and see their reaction afterwards 😉

This healthy vegan peanut butter pie comes together so easily, and you’ll just need one machine: the food processor! The recipe can basically be broken down into 3 steps: the cookie crust, the peanut butter mousse, and the ganache.

The full written instructions and ingredient measurements are found down below in the recipe card. However, we’ll go over an overview with additional tips here.

slice of peanut butter pie

Arguably one of the best parts of this vegan chocolate peanut butter pie is the crunchy yet soft and chewy vegan Oreo cookie crust. It’s made with oats, crushed gluten free vegan Oreo cookies, cacao powder, dates, and vegan butter (or coconut oil!).

If you’d like, you can just use oats and cacao powder (see the note in the recipe card down below!). But to make this vegan oat crust, it’s so simple. You’ll prepare the tart pan or pie dish first, then blitz together the oats, cookie crumbs, and cacao powder.

Add in the soaked dates and vegan butter, and pulse again until it’s a sticky dough. Press the dough into the pan, then chill the pan while you make the peanut butter mousse filling.

Step 2: The peanut butter mousse filling

Like the vegan oat crust, we’ll use the food processor again! This helps to make this vegan peanut butter mousse filling super fluffy and light. Honestly, you could just use this as a peanut butter mousse recipe (and it’s soy free!).

To make the peanut butter filling, you’ll pulse together the soaked cashews and coconut cream until smooth. There should be absolutely no bits of cashew left. Then add in the coconut sugar and the creamy peanut butter. If you’d like, you can reduce the coconut sugar to 3/4 cup instead of 1 cup, if you’re worried it will be too sweet.

Then pour the filling into the frozen pie crust. Smooth the filling, and place the pie dish into the freezer to chill for 3 hours.

The chilling time may depend on your freezer. My freezer is pretty cold, so the peanut butter pie freezes well within the 3 hours. However, your freezer might even need 4 hours.

Step 3: The vegan chocolate ganache

Once your vegan peanut butter pie is chilled, you’ll make the vegan chocolate ganache. This is my simple 2 ingredient chocolate ganache recipe, and it’s a crowd pleaser!

Prepare the ganache according to the directions, then smooth it over the top of the chocolate peanut butter pie. Then place the pie back into the fridge this time to chill and set. Once set, you’ll top the pie with crushed peanuts if desired.

Allow the pie to sit at room temperature for 10 minutes before serving, then top with coconut whipped cream and enjoy!

More helpful tips for making this chocolate peanut butter pie!

In this section, we’ll go over my top tips for making sure that your easy chocolate peanut butter pie comes out perfectly fluffy and light! I’ve also included a few FAQ’s that will ensure your success!

  • Read through the instructions before beginning. This is so important for any recipe. Reading through the instructions and gathering all of your ingredients before hand will ensure that you’re not skipping a step, which could drastically alter the recipe.
  • Prepare the cashews and dates beforehand. For this no bake peanut butter pie, we’ll need to soak the cashews and dates to soften them. I use boiling water, which makes the process faster!
  • Weighing the ingredients will give you the best result. Use a kitchen scale for the most accurate measurements.
  • Don’t swap any ingredients unless they’ve been noted! Well, technically you can still swap, but I cannot guarantee the result of your peanut butter pie then (which means I don’t want to see any bad reviews because of that haha!).

Follow these tips, and you’ll be sure to have a crowd pleasing vegan peanut butter pie with Oreo cookie crust!

sliced vegan peanut butter pie

Which baking pan should I use?

I’ve tested this no bake vegan peanut butter pie with both a tart pan (as shown) and a smaller pie dish. I guess technically since it’s in the tart pan, it would then be considered a peanut butter tart, but it can also be easily made in a pie dish, making it a peanut butter pie. I use the smaller pie dish, as I want a thicker pie crust.

For the tart pan, I recommend a 9″ tart pan with a removable bottom. For the pie dish, I recommend an 8″ pie dish. You won’t be baking it, so it doesn’t matter whether it’s metal, glass, or ceramic!

Can I swap in almond flour for oats?

Unfortunately, I have not tested this vegan cookie crust with almond flour, so I can’t give the proper recommendation if that were to work.

What food processor do you use?

I use the Hamilton Beach 7 cup food processor. It’s honestly the best machine! I can even make oat flour into a really fine flour with it. It was only $35 at the time I got it, and that was over 7 years ago! Still working great 🙂 A high speed blender will also work. For that, I highly recommend Oster- their blenders are AMAZING and are more price friendly than a Vitamix.

For this peanut butter pie recipe, we’ll use the food processor for both the crust and the peanut butter mousse filling. In between the two, I just rinse the food processor out.

slice of vegan peanut butter pie

Can I use oat milk (or another creamy dairy free milk) in place of coconut cream?

You can use oat milk, such as the one by Forager Project, which is super creamy. You can also make your own. I wouldn’t recommend another dairy free milk, as they’ll be more watered down and not as creamy as oat milk. The issue that arises with a not-so-high-fat dairy free milk is that when the filling sets, the filling will be icy, and not creamy. This is because another dairy free milk other than coconut cream or oat milk has more water, which when water freezes, it becomes ice.

For this vegan peanut butter pie, stick with using coconut cream or oat milk please!

How to soften dates?

I always soften my medjool dates before using them in a recipe. Some people say they can use the dates just as is in the recipe, but that would be a lot of work on my food processor! To quickly soften your dates, soak them for 10 minutes in boiling water.

Can I replace the cashews with tofu?

Unfortunately, I have not tested this recipe with silken tofu in lieu of cashews. Personally, I wanted to keep this chocolate peanut butter pie soy free. Since it already contains peanuts, I thought it would be great to use cashews! Plus cashews create such a creamy texture.

eaten vegan peanut butter pie slice

I cannot WAIT for you to try this vegan peanut butter pie!! I just know you’re going to absolutely love it, just like we did! If you make this chocolate peanut butter pie, please leave a comment down below, as well as a review ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy no baking!

More vegan chocolate peanut butter recipes you’ll love:

Amazing Vegan Chocolate Peanut Butter Cake

Vegan Peanut Butter Swirl Brownies

No Bake Vegan Peanut Butter Bars

Easy Peanut Butter Chocolate Oat Bites

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

No Bake Vegan Peanut Butter Pie (Gluten Free!)
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slice of vegan peanut butter pie

No Bake Vegan Peanut Butter Pie with Cookie Crust (Gluten Free!)

  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 180
  • Total Time: 3 hours 10 minutes
  • Yield: 18 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan

Description

This incredibly rich and decadent no bake vegan peanut butter pie tastes like a giant Reese’s peanut butter cup! With a creamy peanut butter mousse filling and decadent oaty chocolate cookie crust, this chocolate peanut butter pie is secretly dairy free, gluten free, and refined sugar free!


Ingredients

Scale

Cookie Crust:

  • 1 1/2 cups (150 grams) rolled oats, gluten free as needed
  • 1/2 cup (80 grams) Oreo cookie crumbs (blitzed chocolate creme filled cookies)*
  • 1/3 cup (35 grams) cacao or cocoa powder
  • 5 medium medjool dates, soaked in boiling water for 10 minutes (then drain, dry and cool)
  • 1/3 cup (75 grams) vegan butter or coconut oil, cold + cubed

Peanut Butter Filling:

  • 1 1/2 cups (210 grams) raw cashews, soaked for 10 minutes in boiling water
  • 1 1/4 cup (305 grams) coconut cream
  • 1 cup (265 grams) creamy salted peanut butter
  • 1 cup (160 grams) coconut sugar
  • 1/2 serving vegan chocolate ganache
  • crushed peanuts for topping

Instructions

  1. Prepare the gluten free oat crust first.  Lightly oil a 9″ tart pan or 8″ pie dish with coconut oil or olive oil. Set aside. In a large food processor, pulse together the oats, cookie crumbs, and cacao powder. Add in the soaked dates and vegan butter, and pulse again until a sticky dough forms. Press the dough into the tart pan or pie dish, pressing it gently up the sides of the dish. Place the tart pan in the freezer to chill while you make the peanut butter filling.
  2. Make the peanut butter filling. In a large food processor, pulse the cashews and coconut cream until smooth. There should be no bits of cashew left, just a smooth and thick cream. Add in the peanut butter and coconut sugar, and pulse again until smooth. 
  3. Pour the peanut butter filling into the pie crust. You might have some extra. You can save the peanut butter filling and serve as a peanut butter mousse. Smooth the filling, and carefully place the peanut butter pie back into the freezer to chill for 3 hours. 
  4. After 3 hours, prepare the vegan chocolate ganache. Remove the peanut butter pie from the freezer and carefully pour the ganache over the top of the peanut butter pie. Carefully place the peanut butter pie into the fridge to set for 15 minutes.
  5. When ready to serve, remove the peanut butter pie from the fridge and allow it to sit at room temperature for 10 minutes. Top with crushed peanuts, slice and serve! Store any leftovers in the fridge in an airtight container for up to 5 days or the freezer for up to 3 months.

Notes

If you don’t want to use GF vegan cookie crumbs: you can swap in an additional 1/4 cup oats and 1/4 cup cacao powder. 

Keywords: vegan peanut butter pie, chocolate peanut butter pie, no bake peanut butter pie, easy peanut butter pie, oreo peanut butter pie, reese peanut butter pie