You’re going to be amazed by this vegan, gluten-free peanut butter chocolate pie recipe. Our mouth-watering dessert takes three hours to make, but most of the time, the pie is just chilling in the freezer. Its actual preparation is so easy! This treat needs no refined sugar, because it utilizes maple syrup as a sweetener. Coconut oil and almond flour make up the crust, rather than the more traditional butter and white flour. The result? A pie you won’t be able to put down!
🐶 HEY! WE GOT YOU 10% OFF ALL V-DOG VEGAN DOG FOOD AND TREATS!🐾
NO EMAIL ADDRESS NEEDED!
Just use our special coupon code HAPPYGFVEGAN at the V-Dog website!
2 cups almond flour (we love Bob’s Red Mill)
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup melted coconut oil
3 tablespoons maple syrup
1/2 teaspoon vanilla extract
PEANUT BUTTER FILLING
Thank you! ❤️
*Receipts will come from ISIPP.
1 cup creamy, salted natural peanut butter
1 can full-fat coconut milk (for best results, chill overnight in refrigerator)
1/2 cup maple syrup
1 teaspoon vanilla extract
1/8 teaspoon sea salt
2 tablespoons maple syrup
2 tablespoons coconut oil
3 tablespoons unsweetened cocoa powder
PEANUT BUTTER DRIZZLE
2 tablespoons creamy, melted peanut butter
Combine the dry crust ingredients and stir them thoroughly with a large spoon, making sure to crush any lumps. Add the wet ingredients and beat them until your mixture attains the color and consistency of wet sand.
Lightly grease a cake or pie pan with coconut oil or vegan butter/margarine. Pour the crust mixture inside and spread it evenly across the pan, pressing it down as you do so.
Bake the crust at 350 degrees for about 15 minutes until it begins to turn brown at the edges. The most amazing aroma will fill your kitchen and waft into your nostrils! Remove it from the oven and let it cool.
Meanwhile, prepare the filling by placing the ingredients in a blender or food processor. You can also use a hand-held mixer. Give the contents a whirl and blend for a couple of minutes until your mixture is creamy and smooth.
Pour the filling into your crust and place your pie into your freezer for two hours. You want it to be nice and cold.
Remove the pie from your freezer and admire it. Then prepare the drizzles in your microwave or on your stovetop in two separate, small pans. Mix the chocolate drizzle ingredients together and heat them until they become liquid. Do the same with the peanut butter.
Using a small spoon, dribble the chocolate drizzle and the peanut butter drizzle randomly across the top of your pie. Add a few stray peanuts if you’d like. The pie looks more artistic that way.
Place the pie back into your freezer for another half hour. Don’t despair! It will be done soon! When you finally remove your creation, let it warm for a few minutes (if you can stand it) and then dig right in.
Serves 4-6 people with no problem whatsoever. If you have any left over, cover and chill for for a day or two. Your pie is unlikely to last that long, unless you have tremendous willpower. We guarantee that this dessert will be one of the best things you have ever tasted.
The Happy Gluten-Free Vegan is always free, always reader-supported. Your tips via CashApp, Venmo, or Paypal are appreciated. Receipts will come from ISIPP.