Healthy Peanut Butter Chocolate Pie
Healthy Peanut Butter Chocolate Pie
This chocolate peanut butter pie is proof that plant-based food can be delicious! This pie consists of a crunchy chocolate crust filled with a healthy chocolate peanut butter mousse. You’ll seriously want to devour this delicious chocolate dessert!
This chocolate peanut butter pie is proof that plant-based food can be delicious, too! Looking for a chocolatey dessert that both vegans and non-vegans alike will love to devour? Look no further than this delicious chocolate pie! It consists of a crunchy chocolate crust filled with a healthy chocolate peanut butter mousse, and all of the ingredients are things that you can pronounce.
If I could describe this chocolate peanut butter pie in three words, it would be: easy, delicious, and drool-worthy. Make this pie for a birthday party, dinner party, or just because you want a tasty little treat to share with your friends. Everyone I’ve gifted a slice of this pie to agreed that it’s one of the best chocolate desserts they’ve ever tasted!
What Makes This Pie healthy?
Most chocolate peanut butter pies are made with cream cheese and heavy cream, which gives them a soft, cheesecake-like consistency.
While that combination is absolutely delicious, this chocolate peanut butter pie is mainly made with coconut milk, maple syrup, and unsweetened chocolate, which makes it a healthier option for those who are looking for a sweet, healthy dessert.
Even better, the crust for this healthy peanut butter pie is made without flour or butter! We’re going to use almond flour, coconut oil, and maple syrup for our crust instead!
How to make This Chocolate peanut butter pie
This pie is super easy to make! All you have to do is mix the crust ingredients together, and press it into the pie pan. Bake the pie crust for about 10 minutes. As that cools, simmer the filling ingredients in a sauce pan over a medium heat.
Allow the filling to cool, and then pour it into the pie crust. Refrigerate the pie overnight and top with coconut whipped cream, and lots of chopped peanut butter cups!
Crust Ingredients
almond flour
coconut oil
maple syrup
unsweetened cocoa powder
PIE FILLING INGREDIENTS
coconut milk
peanut butter
cornstarch
maple syrup
vanilla
unsweetened baking chocolate
unsweetened cocoa powder
How Long Does This Pie Take To Make?
There are three steps to making this pie:
Assembling and baking the crust, which takes about 10 minutes
Cooking the pie filling ingredients, which takes about 20 minutes
Refrigerating the pie overnight, for a recommended 8 hours
The final step is to top your chocolate peanut butter pie with lots of non-dairy whipped cream, which can take as little or as long as you like!
Can I Substitute Peanut Butter with Almond Butter?
Yes, you can certainly use almond butter instead of peanut butter to make a chocolate almond butter pie, instead! Feel free to also test this recipe with cashew butter, sunflower butter…the possibilities are endless.
How Do You Store THis Peanut Butter Pie?
Cover the pie loosely with plastic wrap and store it in the fridge for up to 3 days.
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Healthy Chocolate Peanut Butter Pie
Ingredients
- 2 c almond flour
- 1/4 c unsweetened cocoa powder*
- 1/4 c coconut oil, melted, plus more for greasing
- 1/4 c maple syrup
- Pinch of salt
- 2 c coconut milk
- 2 tsp cornstarch, or arrowroot powder
- 1 c peanut butter
- 1/2 c maple syrup
- 1 tsp vanilla extract
- 2 oz unsweetened baking chocolate**, chopped
- 2 tbsp unsweetened cocoa powder
- Pinch of salt
- 2 c non-dairy whipped cream
- 1/2 c vegan peanut butter cups, chopped
- 1 tbsp cocoa powder, for dusting
Instructions
- Preheat oven to 350 F.
- Grease a 8x8 round pie pan with a bit of coconut oil.
- In a medium bowl, use a fork or your hands to mix together the crust ingredients until it becomes a sticky dough.
- Press the dough into the pie pan, making sure to cover all of the sides evenly. Then, use a glass to press the dough into the bottom of the pan firmly to make sure it's compact. You don't want there to be any cracks.
- Bake the pie crust for about 15 minutes, until the top is just lightly browned. Allow the pie crust to cool completely before you pour in the filling.
- Place a medium saucepan on the stove over low heat. Pour in the coconut milk and cornstarch, and whisk them together until smooth and warmed through, about 5 minutes.
- Add in the peanut butter, maple syrup, and vanilla, and whisk again until the mixture is smooth.
- Now, add in the baking chocolate. Stir the mixture together again and allow the baking chocolate to slowly melt and become smoothly incorporated into the liquid.
- Whisk in the cocoa powder and salt. Continue whisking for about 10 minutes until the mixture is warmed through.
- Allow the mixture to cool slightly, and then pour it into the pie crust.
- Refrigerate the pie for about 8 hours, or overnight.
- When it's time to serve, spoon the whipped topping on top of the pie and smooth it down toward the sides. Dust the pie with cocoa powder and sprinkle the chopped peanut butter cups on top.
- Serve cold.
Notes
*I recommend using Dutch processed cocoa powder to get a black crust. Regular cocoa powder will work too, but the crust will be brown.
**Make sure you use 100% unsweetened baking chocolate.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!