A creamy and silky no-bake vegan peanut butter chocolate pie. Easy and so satisfying. This recipe is also gluten-free, grain-free, and refined sugar-free, and uses no added oils.
- 1 cup raw cashews (or if cashew-free, use almonds, or toasted peanuts)
- ½ cup honey dates
- 4 tbsp smooth and creamy natural peanut butter
- 1 tbsp maple syrup
- 1 ⅓ cups unsweetened vanilla almond milk
- 11 tbsp maple syrup
- 9 tbsp smooth and creamy natural peanut butter
- 5 ½ tbsp cocoa powder
- just over ¼ tsp salt
- A few extra tbsp of creamy natural peanut butter*
- Process the cashews (or other nuts) into a fine crumble in a food processor. Add remaining crust ingredients and process until a sticky crumble forms. Transfer this mixture into a 7″ tart pan with a removable bottom (or a parchment-lined dish of a similar size) and press down into a crust along the base and edges. Freeze while working on the next step.
- Blend all filling ingredients in a high power blender into a smooth and creamy consistency. Transfer into the prepared pie crust. Tap the pan on the counter lightly a few times to even out the layer.
- If topping with a peanut butter drizzle, use an icing pen tool (like this one) (or a small piping bag, etc.), fill it with creamy peanut butter and drizzle horizontally and then vertically (or in a pattern you like).
- Freeze the pie for 5 hours or overnight to set. Slice up and thaw out lightly (about 10 mins) and enjoy!**
*Note that for the drizzle to work, your peanut butter needs to be super creamy and runny. If it’s on the thick side, consider just dropping small amounts on top of the pie with a spoon and swirling them in.
**Storage notes: treat this cake as you would ice cream. If left at room temperature it will begin to slowly melt as it thaws, so best to keep it frozen until serving time and give it a light thawing on the counter as needed (5-10 mins, until it slices easily).