Caramelized Peanut and Chocolate Pie

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 7" pie
  • Category: Pie
  • Method: No-Bake
  • Cuisine: Dessert


A crowd-pleasing peanut and chocolate pie with notes of caramel. Picky eater approved, and gluten-free and vegan.


Chocolate Pie Shell:

  • 2 cups raw peanuts {you can roast them first for a stronger flavor if you like}
  • 4 medjool dates
  • ¼ cup cacao powder
  • 12 tbsp maple syrup
  • 3 tbsp coconut oil, soft
  • 1 tsp pure vanilla extract
  • dash of salt

Peanut Pie Filling:

  • 1 cup smooth peanut butter
  • ½ cup maple syrup
  • 3 tbsp coconut oil, softened or melted
  • 1 tsp pure vanilla extract
  • ¼ tsp salt

Caramelized Peanuts Layer:

  • 1 cup raw peanuts
  • ¼ cup maple syrup
  • 1 tsp pure vanilla extract
  • dash of salt


  1. Place all pie shell ingredients in a food processor and process into a fine crumble. Scoop the mixture into your tart/pie pan and press into shape to form a crust. Stick in the freezer to firm up slightly while you work on the next step.
  2. Place all filling ingredients into a clean food processor and process until the mixture is combined. Scoop into the prepared pie shell and smooth out. Place in the freezer while working on the next step.
  3. Place caramelized peanut layer ingredients into a small non-stick pan. Bring to a simmer on medium heat and allow the mixture to simmer for about 5-10 minutes until the maple syrup thickens slightly. Carefully pour this mixture over the pie and spread it out to distribute it evenly. Place pie in the refrigerate for a few hours to set a little {or in the freezer for 30 minutes for a faster version}. Enjoy!


Store any leftovers in the fridge. Double for a 9″ pie