A slice of vegan chocolate peanut butter pie on a plate.

Vegan Chocolate Peanut Butter Pie

This vegan chocolate peanut butter pie is decadent and full of delicious peanut butter and chocolate taste. It’s high in protein made with silken tofu and an almond flour crust. It’s an easy no bake dessert and it’s luscious taste is perfect for any occasion.

A slice of chocolate peanut butter pie on a plate

This vegan chocolate peanut butter pie is easy to make and our whole family, including the kids, loved it! My daughter is actually the one who picked out this recipe to make from the cookbook. I am so glad she did!

I love that this protein packed pie is ‘heathier’ and contains no refined sugar! It is also dairy free yet retains all the creaminess from silken tofu. The crust is made with almond flour which means this pie is gluten free as well.

Why You’ll Love This Recipe

No coconut: If you are not a coconut fan you will love that this pie contains tofu for it’s creamy filling!

Easy to make: It’s quite simple to make! Just make the crust then the filling and freeze until firm.

Classic combination: Peanut butter and chocolate are always crowd pleasers!

Make ahead: Because you store this in the freezer it’s the perfect make ahead dessert.

No bake vegan chocolate peanut butter pie on a plate with a piece plated.

What You Need to Make No Bake Chocolate Peanut Butter Pie

Here are the ingredients you will need to make chocolate peanut butter pie:

  • Silken Tofu
  • Unsweetened Cocoa Powder
  • Almond Flour
  • Pure Maple Syrup
  • Natural Peanut Butter
  • Vegan Semi-Sweet Chocolate Chips
  • Vegan Dark Chocolate Chips
  • Pure Vanilla Extract
A slice of pie on a plate with a yellow napkin folder under the plate.

How to Make Vegan Chocolate Peanut Butter Pie

This decadent pie is full of classic chocolate and peanut butter flavor! For this amazing no bake pie you will need a few kitchen utensils to start with including a food processor and springform pan or pie pan.

  1. First you will need to make your almond flour chocolate crust in the food processor.
  2. Next, put together your soft and creamy filling. You can use the food processor for making both the crust and the filling!
  3. Last you will put your pie in the refrigerator or freezer to firm into a fudgy texture. I put mine in the freezer and it was ready in less than four hours.
  4. After your pie obtains a firm texture, melt your remaining chocolate and drizzle it over the pie and sprinkle with crushed peanuts! My whole family loved this pie and my kids did not even know it was made from tofu!

How to Store Vegan Chocolate Pie

This pie can be stored in the refrigerator or freezer. If storing in the refrigerator, store for up to 3 days. In the freezer this pie can be stored safely for up to 3 months!

We stored our vegan chocolate pie in the freezer and then let it thaw slightly before eating. Since this pie is packed with plant based protein it is very filling! A small slice goes a long way.

I hope you get a chance to make this decadent chocolate peanut butter pie! It is a rich, delicious and a healthy treat!

Chocolate peanut butter pie on a plate topped with chocolate and crushed peanuts.

More Dessert Recipes

A slice of vegan chocolate peanut butter pie on a plate.
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5 from 1 vote

Vegan Chocolate Peanut Butter Pie

Vegan Chocolate Peanut Butter pie is rich, fudgy and decadent!
Prep Time15 minutes
Chilling time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 494kcal



  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup pure maple syrup
  • 1 tablespoon vegetable oil , or avocado oil


  • 1 cup vegan semi-sweet chocolate chips
  • 12 ounces package firm silken tofu , drained
  • 1 cup creamy peanut butter
  • 1/3 cup pure maple syrup
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract


  • 1/2 cup vegan dark chocolate chips
  • 1/2 teaspoon vegetable oil , or avocado oil
  • 1/4 cup crushed unsalted dry roasted Peanuts


  • Line a 9-inch (23 cm) springform pan or pie pan with parchment paper.
  • To make the crust, in a food processor, combine the flour, cocoa powder, maple syrup, and oil. Blend until crumbly and well mixed. If the mixture doesn’t hold together when pinched between your fingers, add up to 1 tablespoon (15 ml) additional oil.
  • Use your fingers to press the mixture evenly into the bottom and about halfway up the sides of the pan. Place the pan in the freezer while you make the filling.
  • To make the filling, combine all the filling ingredients in a food processor and blend until completely smooth.
  • Pour the filling into the prepared crust and refrigerate or freeze for 4 hours, or until firm.
  • To make the drizzle, in a microwave-safe bowl, combine the chocolate chips and oil. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted.
  • Drizzle the melted chocolate over the top of the pie and sprinkle with the crushed peanuts.


  • This peanut butter pie is complemented by chocolate because: chocolate. The addition of almond flour and tofu (plus the peanuts and peanut butter, of course) provide a wealth of protein to this decadent treat. If you prefer a firm fudgy texture, keep the pie in the freezer; for a softer, creamier texture, keep it in the refrigerator. If you prefer a firm fudgy texture, keep the pie in the freezer;for a softer, creamier texture, keep it in the refrigerator.
  • Try swapping out the peanut butter and peanuts for almond butter and crushed almonds.
  • Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
  • Recipe used with permission from The Plant Protein Revolution Cookbook by Robin Robertson.


Calories: 494kcal | Carbohydrates: 34g | Protein: 14g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 141mg | Potassium: 455mg | Fiber: 6g | Sugar: 20g | Vitamin A: 10IU | Vitamin C: 0.04mg | Calcium: 114mg | Iron: 3mg

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