Just 9 ingredients, a food processor and a high powered blender stand between you, and this AH-mazing No Bake Chocolate Peanut Butter Pie. This Pie is totally Vegan, 100% Gluten Free, and so silky smooth you’ll be coming back for seconds. Plus, it’s decadent enough to satisfy every type of eater at your table!
The first thing you should know about this amazing No Bake Chocolate Pie, is that we have eaten it for Christmas Dinner Dessert TWICE! It’s a huge hit around here, because it combines 2 things we LOVE: Chocolate and Peanut Butter. So. Much. Yum.
During the holidays, my oven gets a workout. I imagine it’s the same at your house too, since you are reading a food blog and all 🙂 Enter: the No Bake Freezer Pie! It’s easy to make ahead, takes up zero space in your coveted holiday oven, and is a delightfully sweet, nutty and chocolatey end to your feast.
Ok, but how easy is it really?
On a scale of 1 to 10, I would give this no bake pie a 3. And that’s mostly because I find cleaning the food processor is a 2 all on its own. (It takes up a lot of space on the all important top rack of the dishwasher, after all.)
In all seriousness though, this Chocolate Banana Pie is easy peasy. The crust comes together in minutes in your food processor. It’s easy to roll out between sheets of parchment, and you can fill it right away. No baking or chill time required. For the filling, all of these everyday ingredients go straight into you high powered blender for about a minute or until creamy. You might have to scrape down the sides a few times if your blender doesn’t have a tamper. So much work, right? 😉
The filling gets poured directly into the pie crust, and the whole thing goes into the freezer overnight to set.
No Bake Pie Toppings, anyone?
I like to add some sliced bananas to the top for flavor and to dress up the look. And some chopped pecans are always delicious. You can always double the peanut butter deliciousness and drizzle some on top, too! But these additions are totally optional. Serve it plain or with this amazing Coconut Whipped Cream for a really decadent dessert!
This No Bake Vegan Chocolate Peanut Butter Pie is:
- Rich and creamy
- Versatile – top it however you like!
- Easy to make ahead (doing the dishes after are more work than the pie itself!)
- Chocolatey, peanut buttery awesomeness
- AH-mazingly delicious!
Love easy vegan desserts? Look no further!
- Healthy Loaded Oatmeal Chocolate Chip Cookies
- Healthy Strawberry Oat Bars – Vegan, GF
- Double Chocolate Coconut Energy Balls – Date Sweetened
If you make this Vegan No Bake Chocolate Peanut Butter Pie, let us know how it went in the comments below! And check us out on Instagram for more delicious vegan recipes @plantednoshery. We hope you love this easy No Bake Vegan and Gluten Free Pie just as much as we do! Enjoy!
Vegan No Bake Chocolate Peanut Butter Pie (GF)
Chocolate Pie Filling
- 1½ cups Soaked Cashews measured dry then soaked for a minimum of 20 minutes in boiled water
- ½ cup Almond or Soy Milk 125g
- ¼ cup Maple Syrup 80g
- ¼ cup Natural Peanut Butter 64g
- 2 tbsp Cocoa powder 12g
- 1 tsp Pure Vanilla
- ½ tsp Sea salt
- 6 Medjool dates (moist) pitted
- 2 cups Walnuts
- 2 tbsp Natural Peanut Butter
- ¼ tsp Sea Salt
- 2-3 Bananas, sliced
- 3 tbsp Natural Peanut Butter, piped/drizzled
- 3 tbsp Vegan Chocolate Chips
- 1 tsp Cocoa Powder, dusted
- Prepare your pie crust by adding the pitted dates to a food processor. Pulse until the dates are well chopped and almost paste-like in texture. If your dates are dry, soak them in hot water for 3-5 minutes and strain before adding to the food processor.
- Next, add your walnuts, peanut butter and sea salt to the food processor and pulse until a dough forms.
- Press the dough into an even layer throughout the bottom and sides of your pie dish. Grease your pie dish if necessary. I use a glass pie dish and skip the greasing.
- Now, prepare your Chocolate Pie Filling by adding the filling ingredients into a Vitamix or high powered blender. Add the ingredients in the same order as they are listed in the recipe for even mixing. Mix the pie filling ingredients on high and use a tamper or stop to scrape down the sides on the blender as needed. Mix well until silky smooth throughout. (Note: Cashews must be soaked BEFORE adding to the blender.)
- Scrape out the pie filling over the crust layer and gently spread into an even layer. Ideally, place the pie into the freezer for 15 minutes to set before adding any toppings. This will create a firmer base for the toppings to they don't sink into the filling. If you choose to add toppings, remove the pie from the freezer, add the toppings, and then cover the pie with plastic wrap.
- Place the pie into the freezer for 4-6 hours, or overnight to firm up. Serve and enjoy!