A healthy take on classic peanut butter pie without dairy, grains, or added sugar! This Vegan Peanut Butter Pie is just as rich and sweet as the original, but MUCH better for you and easy to make too.
Usually I am terrible at choosing favorites. When it comes to moves. Or songs. Or even colors!
But desserts? I 100% have a definitive favorite.
If you’ve been a long time reader, I am sure you’ve heard me mention my grandma’s famous Peanut Butter Pie.
A chocolatey, slightly crumbly Oreo crust filled with the most luscious creamy, peanut butter filling. Then drizzled with chocolate sauce and topped with Cool Whip. Absolute heaven!
I’d take a slice of that pie over birthday cake, an ice cream cone, a hot fudge sundae, fresh-baked cookies, or chewy edge-cut brownies….ANY DAY.
Unfortunately, my grandma doesn’t live as close to me as she used to so I don’t get to have it as often as I’d like (AKA: everyday if I could have my own way! ??). So after a major craving recently, I decided to dig through my baking ingredients and craft my own version of her famous pie with what I had one hand.
My version ended up being VEGAN, GRAIN-FREE, and NO ADDED SUGAR! I was so happy with how it turned out and even more shocked at how close it tasted to the original despite being made with all whole foods.
Vegan Peanut Butter Pie
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 8 slices 1x
- Category: Dessert
- 1 cup pitted medjool dates, chopped
- 2/3 cup water
- 1/2 cup (about 60g) coconut flour
- 1/4 cup (about 20g) unsweetened cocoa powder
- 1/2 tsp sea salt
- PIE FILLING:
- 8 oz vegan cream cheese (I like KiteHill)
- 1 cup creamy peanut butter
- ½ cup date sugar
- For crust:
- Blend the dates and water.
- In a bowl, combine the coconut flour, cacao powder, and salt. Stir.
- Add the date paste and mix to form a sticky dough. If it’s too dry/crumbly add a few more tablespoons of water.
- Press into the bottom of a well greased pie dish. Place in the fridge to set for at least a half hour.
- For filling:
- Blend cream cheese, peanut butter, and date sugar in a food processor until creamy and smooth. Evenly spread filling into pie crust. Set pie in the refrigerator for 1-2 hours to chill and set. Remove from refrigerator, drizzle with chocolate sauce (if desired), slice, and serve chilled.
That same smooth n’ creamy, sweet peanut butter filling that I loved about my grandma’s recipe is perfectly recreated in my recipe. And the crust tastes even BETTER than the store bought Oreo based ones my grandma used to make hers with.
That crust I mentioned? You can make a double batch of it and make NO BAKE BROWNIE BITES!! Instead of pressing it into a pie dish, roll it it into small bites/balls for snacking on.
So you’re basically getting a two recipes for the price of one with this post! ?
Don’t wait for National Peanut Butter Day to make this delectable dessert…any day can be Peanut Butter Day if you’re a true peanut butter lover in your heart. ?
Do you have a favorite dessert?
Have you ever had peanut butter pie?
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