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This no-bake chocolate peanut butter cup pie is vegan, gluten-free, and consists of only 7 ingredients! This recipe can also be easily made refined sugar-free by using non-dairy chocolate that doesn’t contain added refined sugar, such as Hu Chocolate Gems.
I decided to use soft silken tofu for this recipe because I wanted to create a thick, creamy filling without having to use coconut milk. Peanut butter and chocolate chips already have fat in them so adding coconut milk would have meant adding even more fat to this recipe. Silken tofu also has nutritional benefits. For example, this recipe uses 2 packs of silken tofu. Each pack of tofu contains 28 grams of protein, so 56 grams of total protein. That means that each slice of pie contains approximately 7 grams of protein which is slightly more protein than 1 large egg.
Making No-Bake Chocolate Peanut Butter Cup Pie
To start this recipe, make the chocolate peanut butter cups and set them aside to cool while you make the pie crust. Add all pie crust ingredients to a food processer and pulse until well combined. Add the pie crust mixture to a pie pan and press until all of the pie crust is evenly covering the pie pan.
Next, make the filling. Add all peanut butter filling ingredients to a food processer and blend until smooth. Scrape the contents of the food processer into a bowl and set aside. Make the chocolate filling by adding all ingredients to a food processer and blending until smooth. Add the chocolate filling to a bowl and set aside. Spoon peanut butter filling and chocolate filling into the pie crust, alternating each spoonful. When all filling has been added, use a chopstick or butter knife to create a swirl pattern on the surface of the filling.
Lastly, chop the chocolate peanut butter cups into small pieces and sprinkle them on top of the pie. Cover the pie with a pie pan lid or with plastic wrap and chill for 4 hours or overnight before serving.
Notes About This Recipe
- As mentioned, this recipe is made using only 7 essential ingredients. The crust, filling, and chocolate peanut butter cup topping all use part of the same ingredients.
- This recipe is vegan and gluten-free. When using oat flour or blending your own oats, make sure to check the allergy information to avoid oats that have been cross contaminated with food products containing gluten.
- To get the best texture and flavor from this recipe, I recommend chilling the pie in the fridge overnight before serving.
Products for this recipe (Sold through Amazon)
- Oat Flour
- Maple Syrup
- Silken Tofu
- Non-Dairy Chocolate Chips or Non-Dairy Chocolate Gems (Refined Sugar-Free)
- Natural Peanut Butter
- Dutch-Process Cocoa Powder
Chocolate Peanut Butter Cup Pie
- Yield: 1 pie 1x
- Diet: Vegan
Description
This quick and easy No-Bake Chocolate Peanut Butter Cup Pie is vegan, gluten-free, and consists of only 7 essential ingredients.
Ingredients
Pie Crust Ingredients:
- 1 1/2 Cups Oat Flour*
- 1/2 Cup Natural Peanut Butter**
- 1/3 Cup Maple Syrup
- 3 Tbsp. Cocoa Powder or Dutch-Process Cocoa Powder
Peanut Butter Pie Filling Ingredients:
- 1 (12.3 oz.) Package of Silken Tofu, Extra Firm
- 1 Cup Natural Peanut Butter**
- 1/4 Cup Maple Syrup
- 1 Tsp. Vanilla Extract
Chocolate Pie Filling Ingredients:
- 1 (12.3 oz.) Package of Silken Tofu, Extra Firm
- 1 1/2 Cups (Approximately 10 oz.) Non-Dairy Chocolate Chips
- 3 Tbsp. Water
- 2 Tbsp. Maple Syrup
- 2 Tbsp. Cocoa Powder or Dutch-Process Cocoa Powder
- 1 Tsp. Vanilla Extract
Optional Topping:
Instructions
Make the Chocolate Peanut Butter Cup topping (Optional):
- For this recipe, start by making the chocolate peanut butter cups. Allow them to cool in the fridge while you make the pie.
Make the pie crust:
- Add all pie crust ingredients to a food processer and pulse until well combined.
- Dump the contents of the food processer into a pie pan and press until all of the crust is covering the inside of the pan. The walls of the pie pan should be well covered and the pie crust should be between approximately 1/4 and 1/8 inch in thickness.
- Set the pie crust in the fridge to chill while you make the filling.
Make the pie filling:
- Add all of the peanut butter pie filling ingredients to a food processer and blend until smooth and well combined. Add the peanut butter pie filling to a bowl and set aside.
- Add all of the chocolate pie filling ingredients to a food processer and blend until smooth and well combined. Add the chocolate pie filling to a bowl and set aside.
Put it all together:
- Remove the pie crust from the fridge and scoop chocolate pie filling and peanut butter pie filling into the pie pan. Alternate scoops of pie filling to create a more marbled filling.
- When all of the pie filling has been added, stick a chopstick or butter knife into the pie filling and drag it around to create a swirled look.
- Remove the chocolate peanut butter cups from the fridge and cut into bite-sized pieces. Place the pieces on the top of the pie.
- Cover the pie with a pie lid or with plastic wrap and chill in the fridge for at least 4 hours or overnight before serving. Keep in the fridge for up to a week.
Notes
*Oat Flour: You can order oat flour from amazon or find it in your local grocery store. You can blend 1 1/2 cups of rolled/old fashioned oats in a blender until it turns into a fine flour.
**Natural Peanut Butter: I prefer to use peanut butter that doesn’t contain anything other than peanuts and salt. For this recipe, I recommend that you also use peanut butter without added oils or sweeteners. I also recommend using peanut butter that is runny.
Want more sweet recipes? Check out this recipe for Oil-Free Pretzel Chocolate Chunk Cookies!
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