No bake peanut butter pie-Gluten free and vegan
I have not made a peanut butter pie in for ever but this one I just made is by far my favorite one. Gluten free, vegan, healthy and super tasty.
I was super amazed at how good this peanut butter pie was considering how simple it was to make. The mixture in the food processor tasted like heaven so I couldn’t wait for it to solidify and dig in…you need to do yourself a favor and make this peanut butter pie ASAP it is that good.
If you like peanut butter and bananas you are going to love this version. Gluten free, vegan, no bake and healthier, what else could you ask for from a peanut butter pie?
I have been making quite a few desserts lately and I really can’t stop given the fact that I have a super sweet tooth. I haven’t been to the gym in a few days so I think I should stay away from these desserts…ah maybe not…I can’t live without sweets so I will make sure I just exercise extra hard when I make it there!
On another note, you guys, is anyone attending summer school? I am, and quite frankly it is kicking my behind. 12 years ago I graduated with my double major. I was single, having fun and on top of the world. Now, I have two kids, my own business to sustain, a household and on top of that school work. This journey better pay off because the lack of sleep, sacrificing time from seeing my kids and being stuck in a room while it is nice and sunny outside sucks big time. I will stick it out but sometimes I just want to quit and leave it all behind…
Anyhow, I am really making a super human effort to keep my posts going. I know some of you are waiting for me to post my recipes, so I will try my hardest to keep them coming.
Until my next recipe…here you go…now go an make this peanut butter pie. You will thank me later!
Enjoy!
PrintNo bake peanut butter pie- Gluten free and vegan
Yield: 12 servings
Total Time: 20 minutes
Ingredients:
Crust
- 1 cup rolled oats, gluten free
- 1 tbsp cocoa powder
- 3-4 tbsp maple syrup, or 3-4 tbs almond milk
- 1 cup almond flour
Filling
- 2 cup organic peanut butter, I used crunchy
- 3 large ripe bananas
- 2 tsp real vanilla paste or extract
- 1/4 cup maple syrup
- 1/4 cup coconut oil
Topping
- 1/3 cup roasted salted peanuts
- 1/3 cup dark chocolate chips, vegan if need it
- 2 tbsp coconut oil
Directions:
Line a 9 inch round cake pan with unbleached parchment paper.
Add the crust ingredients to your food processor and process until smooth. Add this mixture to the prepared lined cake pan and with a spatula press until evenly uniformed through all sides.
Place the filling ingredients in the food processor and pulse until you obtain a homogenous mixture. Add the topping over the crust and freeze pie until solid for at least 4-6 hours.
When ready to eat, sprinkle the peanuts over the peanut butter pie. Place the chocolate chips and coconut oil in a plate and microwave at 30 second intervals, stirring in between, until the chocolate has melted. Drizzle the chocolate over the peanuts and pie and serve.
You may have to let the pie sit at room temperature for 10-15 minutes to be able to slice. Store leftover pie in the freezer and thaw for 10-15 minutes before eating.
Recipe adapted from here
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Best of luck with summer school, Miryam! You certainly have a lot on your plate! I see how stressed my daughter is teaching special ed. plus going to grad school and she doesn’t have a family/home to take care of. Her teaching school year ends next week and this luscious pie will be our Summer-is-Here! celebration treat. :) Thanks!
Thanks so much. I am going to need it and good luck to your daughter too :-)
You are amazing taking classes while staying on top of everything else! I hope it goes well for you!
Peanut butter pie is my favorite and yours looks so good!
What a glorious pie, Miryam. I used the similar filling to make popsicles, so I know this is DIVINE!
This looks like a great option for a cold dessert. If I need to replace the coconut oil with another oil what would you recommend? And what would be a good option if I cant find almond flour?
Thanks so much!
I would use butter instead of coconut oil or just leave it out. No other oil will solidify like coconut oil does. In place of almond flour you can use oat flour which you can make yourself by placing rolled oats in your food processor and pulverizing. Thanks for stopping by.
Hi Miryam, I have been reading your blog for quite a while and I have to say it’s fantastic and your recipes are lovely! I am definitely making this pie on Saturday!
I hope you don’t mind me asking you an off-topic question. I have got a blog in progress and was wondering what plugin are you using for your recipe cards as they look great.
Many thanks for all your work!
Monika
Hi Monica, my blog is in wordpress but I don’t know what plugin I am using for what you are asking. My blog designer did set up that a while back when I redesigned my blog. Sorry I couldn’t be of more help :-(
This pie looks amazing. I’ve never had a peanut butter pie before but this looks like it is my kind of dessert. Good luck with school! All of your hard work will definitely pay off in the end.
We made this over the weekend and it turned out great! However, we had to double the syrup/liquid in the crust to get it to turn smooth and wet looking. The pie (filling) ended up with a banana-peanut butter taste rather than the ‘reeces’ type pb taste that this type of pie usually has. What do you think could be substituted in place of one or two of the banana’s to lessen the banana taste and increase the PB taste at the same time? Plain nondair yogurt, tofu… ?
I think coconut cream would work nicely. I thought about doing that next time however the banana taste does not bother me :-)
How much coconut cream would you suggest?
For what?? Sorry I am confused!
No worries, thanks for replying anyway! He has done a good job as well;)
Miryam I have just found your blog. This dessert looks absolutely incredible! I would love it right now for some afternoon tea!
Speechless. I can’t get over how beautiful you made this pie! I keep staring at it LOL.
Right after I checked your blog yesterday, I just had to make this pie. Let me tell you, it is absolutely delicious!!! In fact, I want to try all your recipes! Thank you so much!!!
That is awesome. I am glad you liked it :-)
When I tried to make this my crust refused to hold so was just a bunch of crumbles. I substituted almond flour for all-purpose flour and used maple syrup, if that helps. Any idea why this was? I’m new to vegan baking so it’s most definitely something I did wrong.
If it was dried maybe adding a tad more maple syrup would have helped? If it is too dry add some maple syrup and if it is too wet at more almond flour. I wouldn’t add all-purpose flour since you would have to eat it raw and I don’t recommend that with all-purpose flour. I hope this helps.
Hi! I am wondering i your nutritional info is for the whole recipe or a portion?
The pie gives 12 servings so the calculations are for one serving!!
Hi there, Thanks for the great recipes, may I point out a mistake, The TOPPING in the method should actually be FILLING. Cheers
Thanks so much :-)
I’ve just put the finished product in the freezer. So far my take is that is should turn out pretty well. I didn’t have almond flour so I pulverized some almonds in my blender and went from there. Obviously my crust then didn’t turn out as smoothly as this but I’m not too bothered by that. Like some of the other commentators I did have to double the syrup to get it to hold together properly.
I’m not a fan of a strong banana flavor so I only used one banana and substituted the rest with silken tofu and coconut sugar. The filling still tasted good to me. One question though; why so many chocolate chips for the drizzle on top? At the last minute I halved that part of the recipe but I still have a bowl full of melted chocolate after liberally covering the pie in drizzles.
Those a great substitutions. Thanks for reminding me. I meant to change the amt of melted chocolate in the recipe. Sorry about that!!
That looks so good! I want to it but do you think I could substitute the almond flour with coconut flour?
I am sure you could :-)
Hi, how much is 1 cup that u refer to ?
It is approximately 240 grams :-)
This is an amazing tart!!
It looks fantastic
Pinning
Hi there Miriam!!
Can’t wait to try this recipe. My only problem is that I dont have a food processor, will i be able to blend all the ingredients? Any tips?
thanks very much for your recipes
Love from the North of Spain
I am not sure if it will work with a blender because the mixture is too thick especially for the crust. Maybe you can add it in a bowl and do it by hand (the crust) for the filling the blender might work since it is of thinner consistency. I hope this helps. Saludos :-) Dentro de poco me voy a Cantabria. Que ganitas!!
Hi Miryam,
I cannot wait to do this pie! But I have a question: which other option would you consider to replace the oats? gluten-free oats are very expensive where I live, and I´d like to consider another option while I am able to get those oats. Thanks a lot and hugs from southern Brazil!
You can use any type of oats, they don’t have to be gluten free, otherwise I would say maybe some type of dried cereal that is not too sweet. I hope this helps.
Would this recipe work with almond butter? I may substitute it with that, because we really don’t eat peanut butter or have any for that matter in our house! Your recipes are so fantastic. I absolutely adore your blog!
Oh thanks so much. Sorry for the delayed response. You could totally use almond butter instead. I hope you like the pie :-)
I make desserts like this in a springform pan. The side snaps off for easy cutting and serving, but snaps back on to protect the thawing dessert when it is returned to the freezer. I found a set with 8″, 9″, & 10″ pans at a national cooking store at quite a reasonable price, so I can match any pie recipe with a correct size pan.
I just got through making this and put it in the freezer. I did add one more tbsp of cocoa to the crust (more chocolatey), added 2 tbsp coconut oil (melted), and a pinch of salt.
I had some frozen ripe bananas in the freezer. Note: do not use frozen bananas–wait until they are thawed–because the coconut oil hardened in the filling making it hard to incorporate with the rest of the ingredients until I waited quite a while for it to get to room temperature.
Otherwise, this is looking to be a delicious pie. I’m thinking just a very little piece (less than 1/12th) will be all that’s needed to get my fix. :) :)
Thanks so much for the tip. I hope you liked it :-)
Hi – I must be missing something or am having a senior moment! :) I can’t see the actual recipe? All I see are the photos… which look AMAZING.