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Chocolate Peanut Butter Pie (no coconut, no cashews)

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Chocolate Peanut Butter Pie (no coconut, no cashews)
Chocolate Peanut Butter Pie (no coconut, no cashews)

Yield: 8 servings | Prep time: 20 minutes |

Cook time: 5-20 minutes | Total time: 3 hours


This decadent pie is extremely rich, smooth, and will satisfy your sweet-tooth immediately! There is no coconut, no expensive raw cashews, no hard-to-find ingredients, and absolutely no animal products. My non-vegan friends could not believe this was made with tofu! You have to give it a try. It's a perfect change from fall pumpkin recipes, and will be a hit at any holiday.

Both the graham cracker crust and regular pie crust are delicious options, so I included both methods below so you can choose based on your preference!

Crust Ingredients:

  • Graham Cracker Crust: 5 tbsp vegan butter + 1 1/2 cup graham cracker crumbs

  • Regular Pie Crust: 1 storebought frozen vegan pie crust

Filling Ingredients:

  • 12 ounces of medium tofu, divided in half

  • 4 tbsp unsweetened almond milk, divided in half

  • 1/2 cup granulated sugar, divided in half

  • 1/4 cup dark brown sugar

  • 1 tbsp vanilla extract

  • 1/4 cup peanut butter

  • 1 cup of semi-sweet vegan chocolate chips

  • Crushed almonds for topping (optional)


  • Heat the oven to 350º F. Position an oven rack in the center level of your oven.

  • Prepare your 9-inch pie dish by lightly greasing it with some oil or vegan butter.

  • Graham Cracker Crust Option: Melt your vegan butter, then mix it in with the graham cracker crumbs. Transfer the graham cracker crumbs into your pie dish, then press it down, making sure to cover the bottom and sides evenly. Bake for 5 minutes.

  • Regular Pie Crust Option: If you're using a frozen pie crust, make sure the crust defrosts for 2 hours before using. Unroll the defrosted pie crust and lay it over your pie dish. Using your palms and fingertips, flatten the pie crust into your dish, making sure it covers the dish evenly and there are no cracks or holes. Pierce the bottom of the pie crust a few times with a fork. Bake the pie for 15-20 minutes or until it's golden brown.

  • While the pie crust bakes, make the peanut butter layer.

  • Drain the tofu of any excess liquid, but do not press it.

  • In a blender or food processor, combine 6 oz of tofu, the peanut butter, 1/4 cup dark brown sugar, 1/4 cup white sugar, 2 tbsp almond milk, and 1 tbsp vanilla.

  • Blend until everything is combined and there are no lumps.

  • Pour the peanut butter filling into the cooled pie crust, and spread it out evenly.

  • Place it in the fridge for at least 30 minutes to set.

  • When the peanut butter layer is almost set, you can make the chocolate later.

  • Start by melting the chocolate. You can do this in in the microwave. Heat it in 30-second bursts, stirring in between, until the chocolate is completely melted and smooth. This should take between 1-2 minutes.

  • In a blender or food processor, combine the other 6 oz of tofu, 1/4 cup white sugar, 2 tbsp almond milk, and melted chocolate.

  • Blend until everything is combined and there are no lumps.

  • Pour the chocolate layer on top of the peanut butter layer, and spread it out evenly.

  • Place the pie back in the fridge and let it chill for at least 2 hours before serving.

  • Remove the pie from the fridge, top with some crushed almonds, slice into 8ths and enjoy!


Tips and Tricks:

  • Store covered in the fridge for up to 4 days.

  • Try serving with a side of dairy-free vanilla ice cream, or top with some walnuts or pecans.

  • For some added crunch, mix in some crushed peanuts to the peanut butter layer, or some crushed almonds to the chocolate layer.

  • Do not make the peanut butter and chocolate fillings at the same time. The chocolate will harden, then it will be too difficult to spread it out evenly over the peanut butter layer.

  • If you would like more of a creamy pie, try using silken tofu instead of medium-firm. If you want a very thick pie, use extra-firm tofu. I found that medium was the perfect sweet spot.

  • Can't find vegan chocolate chips? Vegan chocolate bars are usually easier to find, and work just as well. Break up the bar until you have about 1 cup full of chocolate pieces.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 8

  • Calories: 411

  • Total Fat: 21g

  • Carbs: 54g

  • Protein: 9g

^ Nutrition facts include the ingredients listed above, but not the crushed almonds for topping. Nutrition facts may change slightly if additional ingredients are added.

Chocolate Peanut Butter Pie (no coconut, no cashews)

Tag me on Instagram @veganrecipsandvibes


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