Chocolate Peanut Butter Pie

An easy no bake chocolate peanut butter pie with wholesome ingredients, and no oven required. Made of dark chocolate and peanut butter and a delicious oat crust, this dairy free pie is basically a giant Reese's cup on a cookie.

This chocolate peanut butter pie has a delicious creamy center, and is like a larger healthy peanut butter cup. 

This peanut butter  pie filling is a creamy dream thanks to avocado, and the crust is like an oatmeal cookie. Like my oatmeal peanut butter bars, these are a delicious nutty dairy free pit is perfect for a holiday dessert. Use my fudge frosting for rosettes or decorate with sugared cranberries and sugared blueberries, or just frost with more filling.

For more peanut butter desserts, let's talk about my oatmeal chocolate chip bars which are full of peanut butter, and my 2-ingredient chocolate peanut butter fudge made in the microwave. Yum!

Jump to:

• Ingredients
• Equipment Needed
• Step by Step Instructions
• Storage
• Tips & Options
• FAQS
• Other Peanut Butter Recipes
• 📖 Recipe

Ingredients

Crust

• rolled oats. Use the rolled oats straight out of the bag. They add structure and fiber to the crust.
• oat flour. This can be replaced with more rolled oats, but the flour adds a bit of cookie flavor to the crust.
• peanut butter. Use a brand that has only nuts and oil in the ingredients.
• coconut oil. Used to bind the crust. Olive oil also works, but use less.
• brown sugar. I used coconut sugar, but regular brown sugar is fine.

Filling

• chocolate chips. I used Enjoy life because they taste outstanding and have no allergens, but HU also works and have no refined sugar.
• avocado. Peel and pit a ripe avocado and use the green part.
• coconut milk. I used canned, full fat at room temperature, and shaken to combine both the solid and liquid layers. You can also use any milk, you might have to chill the pie longer for it to keep its shape depending on your milk's water content.
• peanut butter. Again, use a quality and natural peanut butter. Creamy or crunchy is fine.
• arrowroot powder. Arrowroot is healthier and less allergenic than cornstarch, but cornstarch can be used if necessary. This ingredient helps to thicken the filling.
• cane sugar. I use organic cane sugar because it tastes better, but you can use any granulated sugar.

Equipment Needed

• measuring cups & spoons
• microwave safe cup for melting chocolate chips
• 9 or 10-inch pie pan with removable bottom
• food processor for crust
• blender for filling

Step by Step Instructions

Prep the Crust

Step 1. Melt the coconut oil by sitting the jar in a pot of hot water for a few minutes. Rub some coconut oil on the inside of a 9-inch round pan with a removable bottom or a pie pan.

Step 2. Add rolled oats, oat flour, peanut butter, coconut oil, and brown sugar to a food processor and process until you have a sticky texture.

Step 3. Press the mixture into the pan, pushing up the sides and level off the edges. Put the pan in the freezer while you make the filling.

Prepare the Filling

Step 4. Melt the chocolate chips in the microwave at 60 seconds, stir and repeat for another 15 seconds if needed to ensure the chocolate is melted and smooth.

Step 5. Peel the avocado. Open the can of coconut milk and stir. If any solids have separated out, set the can in a pot of simmering water, and stir until solids have melted.

Step 6. Add melted chocolate, peeled avocado, coconut milk, nut butter, and sugar into a blender and process until smooth.

Step 7. Pour the filling into the chilled crust.

Step 8. Top with frosting rosettes or sprinkle with nuts and/or mini chocolate chips.

Step 9. Put the pie into the freezer for one hour or into the refrigerator for 2-3 hours.

Step 10. Slice and serve.

Storage

Refrigerator. The pie can be stored covered in the refrigerator for 2 days.

Frozen. The pie can be frozen for one month. To freeze, set it inside the freezer uncovered for one hour so it hardens. Then cover with cling wrap and cover that tightly with foil. Thaw by setting it in the refrigerator unwrapped overnight.

Tips & Options

1. You can mix the crust in a blender, and the filling in a food processor, depending on your preference.

2. The pie's flavor will especially be influenced by the brand of chocolate chips and of peanut butter. I recommend a quality brand of chocolate chips with at least 60% to 70% cacao, or even a chopped up quality chocolate bar. Use a peanut butter brand that has only peanuts as ingredients.

3. You can use cornstarch instead of arrowroot. If you don't want to use either, freeze the pie longer to help it keep its shape.

FAQS

1. What crust is best for peanut butter pie?

The healthiest crust for a peanut butter pie is this one, made with fiber-rich rolled oats, natural peanut butter and an organic brown sugar.

2. How do you make chocolate filling for pies?

My filling is made by combining melted chocolate with avocado, natural peanut butter, coconut milk and an organic cane sugar. The avocado especially lends a structure to the tart so it can be sliced once chilled and still hold it's form.

3. Why did my chocolate pie not set?

If your filling is too wiggly, you can freeze it to solidify. When making the tart again, you can add a teaspoon or two of arrowroot to make it thicker, or even add an additional half of an avocado.

4. Is this chocolate pie served cold?

It's no bake so it should be kept chilled..

5. Can I substitute the coconut ingredients out? We have a coconut allergy.

Sure! For the crust, use same amount any oil, such as olive oil. And instead of the coconut milk in the filling, use half the amount of oat or almond milk, and be sure the chill the pie twice as long.

Other Peanut Butter Recipes

• Healthy Oatmeal Peanut Butter Bars
• Chocolate Peanut Butter Smoothie
• Rolo Candy
• Peanut Butter Marble Fudge
• Chocolate Peanut Butter Brownies
• Peanut Butter Cups

If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

📖 Recipe