Creamy, dreamy Frozen Vegan Peanut Butter Cup Pie – Made with less than 10 all natural ingredients & easy to make! Grain Free + Vegan + Paleo Option
It’s been about 5 minutes since I last shared a peanut butter + chocolate recipe on here so clearly it’s time for a little more PB love.
If you’re into crazy delicious, no bake summer treats that are equal parts easy and downright decadent, then scroll on my friend. Scroll on.
Making of: Frozen Gluten Free + Vegan Peanut Butter Cup Pie
As I just mentioned, making this frozen peanut butter pie is super simple! It’s made up of three parts:
🌟A naturally sweetened nut and date chocolate crust
🌟An airy, light peanut butter & coconut cream filling
🌟A silky smooth chocolate ganache topping
Basically every peanut butter & chocolate lovers dream.
Assembling this pie really only takes about 15ish minutes and requires less then 10-ingredients. You will need to let this set in the freezer for at least 30 minutes before serving to firm up a little bit.
I’ve made this twice in the past week alone and thank goodness we’ve had friends over to help us get through this pie. A little bit really does go a long way here in terms of serving size. Just a little slice is all you need to satisfy even the most intense chocolate craving.
Don’t forget to #asaucykitchen on instagram if you try this Frozen Peanut Butter Pie! We love seeing what you make! You can also post your pictures to my facebook page – those are always fun to see!
- 1 cup | 160 g dates, pits removed & roughly chopped
- 1 1/2 cups | 115 g nuts (walnuts, pecans, almonds, cashews)
- 3 tablespoons | 23 g unsweetened cocoa powder
- 1 tablespoon 15 ml coconut oil, melted
Peanut Butter Middle
- 1 cup | 250 grams smooth peanut butter (use almond butter for paleo option)
- 1 cup | 250 ml coconut cream
- 2-4 tablespoons | 30-60 ml maple syrup (or honey if not vegan) adjust the flavour depending on how sweet you want this
- 3 oz | 85 g dairy free dark chocolate
- 1 tablespoon | 15 ml coconut milk, room temperature
- 1/4 cup | 30 g crushed peanuts optional
- Add the dates & nuts to a high powered blender or food processor and pulse until crumbly & sticky. Add the cocoa powder & coconut oil and blend again until combined. The mixture will start to stick together as your blend. Stop and scrape the sides of the blender/food processor as needed.
- Transfer the crust to an 8 inch round tart tin with a loose bottom. Push the crust into the sides and bottom in an even layer. Set aside while you make the filling.
Peanut Butter Middle
- Add the peanut butter, coconut cream and sweetener to a mixing bowl. Whip together by hand or with an electric mixer until smooth and combined. Pour the filling over the top of the crust and then transfer to the freezer while you prep the chocolate.
- Place the chocolate in a heat proof bowl that's large enough to sit over the top of a sauce pan.
- Add an inch of water to the sauce pan and bring to a simmer. Once the water is simmering place the bowl of chocolate over the top of the bowl, make sure that the water doesn't touch the bottom.
- Stir the chocolate as it melts. When there are only a few chunks of chocolate left remove the bowl from the heat. The residual heat will be enough to melt the rest. Stir in the coconut milk. set aside the chocolate & let cool.
- Once the chocolate has cooled down pour it over the top of the peanut butter filling. Use a spoon to spread the chocolate around towards the sides. Sprinkle the chopped peanuts over the top.
- You can serve as is or place in the freezer for 40 minutes to firm up more.
- Store this in the fridge or freezer. If you keep this in the freezer for over an hour let it that on the counter for at least 15 minutes before attempting to cut into.
Prep time includes freezer time.