No Bake Vegan Chocolate Peanut Butter Pie

By Alexandra Caspero on May 9, 2019

No Bake Vegan Chocolate Peanut Butter Pie! The BEST chocolate pie; tastes just like a peanut butter cup and you’ll never guess the secret ingredient! A must for summer, and a kid-friendly dessert.

Oh my goodness, this pie. THIS PIE. This chocolate peanut butter pie that is so incredible, so insanely creamy and delicious that you’ll never, ever guess the secret ingredient.

This pie that BL ate two slices of for dinner one night last week as he declared it the best.damn.pie after each bite.

It is. It really, really is. I don’t like to tell you that everything is my favorite, (because how can you trust anyone like that?) but really, it’s my favorite.

And- are you ready for it? The creamy secret is that it contains… silken tofu. Yes, that’s right; that light as air, chocolate mousse texture is made real by tofu. I swear up and down that there’s no way you could taste it. It’s there for body and texture- that’s it!

vegan chocolate peanut butter pie

Here’s the deal though. It might be a pie out of tofu, but it’s still dripping with chocolate. I used an entire bag of chocolate chips on this one, so I’m not exactly selling you a healthy dessert. Just trust the process; it all comes together so deliciously that you’ll completely forget you’re eating tofu.

I can’t take all the credit for this pie— there are several variations on chocolate tofu pie out there but I knew that my chocolate pie had to contain peanut butter. Because I like chocolate but I adore chocolate and peanut butter together! The sweet and salty combination is way better than regular chocolate in my mind; so a healthy dose of peanut butter goes into this pie.

vegan chocolate peanut butter pie

Lastly- the crust. I bought it. I know. I came all this way to show you how to make the best pie filling ever, and then I used a store-bought crust. The reality is that this pie is so easy to put together that I didn’t want to over-complicate things with making a separate pie crust.

You can make your own crust; and for my vegan friends, you should also know that most store-bought crusts are actually vegan because they use oil and not butter. I know they aren’t healthy, but it’s a dessert. Remember that not all food has to serve a health purpose.

Happy Friday! This is my favorite weekend of the year as it combines both my birthday and Mother’s Day. I’m planning on taking Van to pick strawberries on Saturday and probably eating this pie all weekend long. All my love to my fellow mamas. Xo

vegan chocolate peanut butter pie

If you make this no bake vegan chocolate peanut butter pie, make sure to come back to rate it and leave a comment. Your feedback helps others and seeing you make my recipes makes my day. 

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vegan chocolate peanut butter pie

No Bake Vegan Chocolate Peanut Butter Pie

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 slices 1x
  • Category: dessert, vegan, chocolate
  • Method: no bake
  • Cuisine: dessert, american
  • Diet: Vegan

Description

No Bake Vegan Chocolate Peanut Butter Pie! The BEST chocolate pie; tastes just like a peanut butter cup and you’ll never guess the secret ingredient!


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 slices 1x
  • Category: dessert, vegan, chocolate
  • Method: no bake
  • Cuisine: dessert, american
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 slices 1x
  • Category: dessert, vegan, chocolate
  • Method: no bake
  • Cuisine: dessert, american
  • Diet: Vegan
Scale

Ingredients

  • 12 ounces chocolate chips (try dark chocolate chips– so good!)
  • 1 teaspoon coconut oil
  • 12 ounces silken tofu (must be silken, not firm)
  • 1/2 cup almond milk
  • 1/2 cup peanut butter
  • scant 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 9-inch ready-made Graham cracker crust or homemade crust

Instructions

  1. Melt together the chocolate chips and coconut oil until chocolate is smooth. I usually do this in the microwave in 30 second increments; stirring after each 30 seconds until chocolate is smooth. Let cool slightly.
  2. Add all of the pie ingredients to a blender and puree until very, very smooth: tofu, melted chocolate, peanut butter, almond milk, cinnamon.
  3. Add the chocolate filling to the graham crackers crust and tap a few times on the counter to let the filling settle and distribute evenly in the crust.
  4. Place in the fridge to let set for at least 3-4 hours.
  5. Serve! You don’t need anything else, but if you want to take this pie over the top then may I suggest coconut whip and berries.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Yana
      July 5, 2022 AT 4:58 pm

      I was looking for this recipe as I had it years ago and loved it!

      I used pecan pie crust, almond butter and soy milk with 60% bittersweet chocolate morsels – delicious !!

    2. EliZa
      June 9, 2022 AT 1:09 pm

      I made this for my birthday and it was so good we are making a second one to enjoy. I used 72% chocolate for the first and this second one I am using 63%. This recipe is so easy, but super delicious. Highly recommend!

    3. Bianca
      March 21, 2022 AT 3:32 pm

      I made this recipe by replacing the half cup milk with 1/4 cup Skrewball Peanut Butter Whiskey and 1/4 cup milk. I also added 3 tablespoons sugar.

    4. Haley
      November 23, 2021 AT 11:09 am

      Should I press the tofu before using it?

      1. Alex
        November 23, 2021 AT 11:12 am

        Hi haley– you don’t need to press the tofu first.

        1. Lillianna
          May 22, 2022 AT 6:29 pm

          Do you have the nutritional information for this?

    5. Susie
      November 10, 2021 AT 3:01 pm

      I’ve made this recipe in the past, we all love it. I’m now on WW and wondering if you have suggestions for substituting some PB2 for the peanut butter to reduce the caloric load. Any suggestions appreciated! Thanks.

    6. Ann Marie
      September 6, 2021 AT 6:00 am

      Hi, Can this be put into the freezer for a more firm pie?

      1. Alex
        September 6, 2021 AT 9:29 am

        Yes. It should thicken once you place it in the fridge.

    7. Glo
      November 22, 2020 AT 9:26 am

      Can I use soy milk instead of almond milk?

      1. Alex
        November 23, 2020 AT 3:54 am

        Yes

    8. Sue
      August 25, 2020 AT 3:42 am

      Have made this several times and will continue to make it. Used recipe as written. So yummy!

      1. Alex
        August 25, 2020 AT 10:03 am

        So glad you liked it!

    9. Molly B Nolan
      May 12, 2020 AT 12:54 pm

      What oil besides coconut could be used in this recipe. allergic (and hate) coconut.

      1. Alex
        May 17, 2020 AT 4:08 pm

        Any oil! The coconut just helps to melt the chocolate.

    10. Tom
      January 21, 2020 AT 12:46 am

      I found this recipe after having a local vegan joint’s “Triple Chocolate Peanut Butter Maple Pudding Pie” made with tofu. They used a chocolate syrup drizzle over the top which I think had maple syrup in it.

      I like this I recipe but will tweak. More cinnamon for sure. Maybe dial the PB back to 1/3 cup. Maybe add a bit of chipotle heat a la Mexican style chocolate.

      I used 55% cocoa chips, the Akoma organic from Guittard. I used creamy Valencia salted PB from trader Joe’s