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Peanut Butter Pie placinta cu unt de arahide

Peanut Butter Pie

This no-bake vegan peanut butter pie layers a rich chocolate-almond crust with a smooth, creamy peanut butter filling. Dairy-free, egg-free, and refined-sugar-free, it's an easy make-ahead dessert that just needs a little time to chill.
Prep Time 15 minutes
Total Time 15 minutes
Choose Serving Size 8

Ingredients 

For the crust:

  • 2 cups almond flour
  • ¼ cup cocoa powder
  • ¼ cup coconut oil
  • ¼ cup maple syrup

For the filling :

  • 1 cup peanut butter
  • 2 Tbsp chia seeds
  • ⅓ cup maple syrup
  • 1 ¼ cup coconut milk
  • ⅓ cup coconut cream
  • ¼ cup coconut oil

For decoration :

  • dark chocolate crushed, for topping
  • peanuts for topping

Instructions

  • In a bowl, combine the almond flour, cocoa powder, coconut oil, and maple syrup.
  • Mix the ingredients with your hands until a crumbly, sticky dough forms.
  • Press the dough into your baking pan with your hands to form the pie crust.
  • Freeze the crust for 15 minutes.
  • Add all the filling ingredients to a blender and blend until a smooth paste forms.
  • Pour the filling over the crust.
  • Refrigerate for 45 minutes.
  • Decorate with crushed dark chocolate and peanuts.

Notes

Store leftovers covered in the fridge for up to 5 days. The colder the pie, the cleaner the slices, so chill until firm before cutting.