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Slice Of Peanut Butter Pie

VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE)

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No-Bake Vegan Chocolate Peanut Butter Pie with Oreo cookie crust! It has a creamy peanut butter filling made with coconut cream and chocolate ganache on top. It’s a simple, rich, and delicious dessert made with 9 ingredients.
Prep Time:20 mins
Chilling Time::6 hrs
Total Time:6 hrs 20 mins
Course: Dessert
Cuisine: American
Diet: Vegan
Yield: 6 - 8 servings
Calories: 492kcal
Author: Plantiful Bakery

Ingredients
 

Crust:

  • 16 Oreo cookies, (180g/6,3oz)
  • 2 tbsp (28g) vegan butter, melted , (75-80% fat)

Peanut Butter Filling:

  • ½ cup (120g) smooth peanut butter
  • cup (82g) vegan sour cream*
  • ½ cup (112g) coconut cream**
  • cup (65g) powdered sugar
  • pinch of sea salt

Chocolate Ganache:

  • 80 g (2,8oz) dark chocolate bar, finely chopped , (55-60%, vegan, high quality)
  • cup (80ml) unsweetened almond milk, room temperature , (use any plant-based milk)

Instructions

  • In a food processor or blender, crush the Oreos until they are finely ground, and mix them with melted vegan butter in a bowl until properly mixed. Add the mixture to the 7’’ pie pan (18x3,5cm) - if you are not using a non-stick pan, spray or grease it with oil. Press the cookies into the pan, working up the sides a little bit, use the bottom of a measuring cup or tablespoon to pack it tightly. Place it in the fridge while making the filling.
  • To a medium-size bowl, add peanut butter and vegan sour cream, and mix with a hand mixer until creamy and smooth. Then add coconut cream, powdered sugar, and a pinch of salt, mix on low speed until completely combined. Pour the filling over the chilled Oreo crust, smooth it on top, and place it in the fridge for about 1 hour to set.
  • Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk***. Stir until combined into a smooth ganache. Pour the ganache over chilled peanut butter pie and smooth it out evenly.
  • Place the pie in the fridge and chill at least for 5 hours or overnight. Once chilled, top with chopped peanuts.
  • Before serving, I recommend placing the pie in the freezer for about 30 minutes (it will be easier to get it out of the pan).
  • Enjoy!

Notes

* Vegan sour cream: You can substitute for additional coconut cream, but the pie will have a firmer texture.
** Coconut cream: Use a can of full-fat coconut milk, refrigerate it overnight, and then open and scoop out the cream that has separated from the liquid and risen to the top.
*** Chocolate ganache: Use a spatula or spoon to mix the ganache. Don’t use a whisk because it would create bubbles.
Gluten-Free Option: Use any vegan gluten-free cookies for the crust, but you may need to adjust the amount of melted butter. Add about a tablespoon of cocoa powder to the crust mixture if the cookies are light in color.
Please read my blog post above for tips and helpful information.

Storage:

Store the pie covered in the fridge for up to a week. You can also freeze it for up to 2 months (store in an airtight container).

Nutrition

Calories: 492kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!