A chocolate peanut butter pie with avocado, as well as other wholesome ingredients, and no oven required. Made of dark chocolate and peanut butter, this pie is basically a giant peanut butter cup. And it is vegan, gluten-free, dairy-free, and egg-free. View my step by step video below!
Chocolate Peanut Butter Pie
This chocolate peanut butter pie is full of protein and mood-boosting magnesium and no oven is required to make it. It's kind of like a healthy peanut butter cup.
It is a creamy easy no bake pie that is vegan, dairy-free, gluten-free and delicious. I used a round pan, but a pie tin will work, too.
The ingredients are so wholesome they provide tons of fiber and protein and even magnesium which is awesome for boosting your mood and sleep.
Table of Contents For this Post
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Okay, so back to this recipe...
Organic Ingredients Make A Difference
I used several organic and wholesome ingredients in this recipe, including Florida Crystals® Sugars. If you follow me, you know I often use unrefined sugar sweeteners such as dates and maple syrups, but sometimes only a sugar will do and in those cases I need one that is organic and suitable for vegans. Well, Florida Crystals® fit the bill, plus it contains no GMOs, is Kosher, and is the only sugar made from sugarcane that is sustainably grown in the United States.
Ingredients In This Peanut Butter Pie
The ingredients in this pie give it protein and fiber as well as other nutrients you wouldn't expect in a giant peanut butter cup.
In the crust, I use rolled oats as well as oat flour. You can buy oat flour or just blend the same amount of rolled oats in your blender until they are powdery.
Bind the crust together with a healthier peanut butter, the natural kind whose ingredients are limited to peanuts and oil. I also used coconut oil and brown sugar.
In the pie filling, I use an avocado and natural peanut butter to thicken it as well as add nutrients and protein. Did you know the avocado nutrients are used in every single body process?
Coconut milk and chocolate chips also add structure and flavor, as does organic cane sugar.
How to Make A Peanut Butter Pie
It's easy to put this no bake pie together. Basically, you process the crust, press it into a pan, blend the filling, pour that on the crust, chill and eat.
To make the crust, combine all ingredients in a food processor until you have a sticky texture. Press into a tart or pie tin that you have greased with a bit of coconut oil.
Put the pan in the freezer while you make the filling.
To make the pie filling, melt the chocolate chip, and then add all ingredients to a blender and process until smooth.
Pour the filling into the chilled crust.
I topped mine with frosting rosettes but sprinkling with nuts or chocolate chips is also fine.
Put the pie into the freezer for one hour or into the refrigerator for 2-3 hours.
Slice and serve.
Tips & Options To Make Pie Successful
1. Keep the pie stored in the refrigerator for 2 days. The tart can be frozen for one month if wrapped carefully to prevent freezer burn.
2. You can melt the chocolate chips in the microwave if you’d prefer
3. You can mix the filling in a normal blender or high speed blender or even a food processor.
4. The pie's flavor will especially be influenced by the brand of dark 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.
Q & A About This Pie Recipe
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. How long will peanut butter pie last in the refrigerator?
Store this peanut butter pie in the refrigerator for 1 day uncovered, and up to 4 days covered. After that freeze for up to a month.
4. 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.
5. Is this chocolate pie served cold?
Of course! It's no bake so it should be kept chilled.
6. Can you freeze chocolate pies?
Yes, just be sure to seal it well, and you can freeze it for about a month before freezer burn might set in.
7. 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 Easy Pies and Tarts You'll Love
Chocolate Tart Recipe
Chocolate Ganache Tart
Chocolate Mousse Tart
Vegan Chocolate Pie
Hazelnut Tarts
Other Peanut Butter Recipes
Chocolate Peanut Butter Pie
Rolo Candy
Peanut Butter Marble Fudge
Chocolate Peanut Butter Brownies
Peanut Butter Cups
Peanut Butter Bars
Peanut Butter Frosting
Peanut Butter Ice Cream
Peanut Butter Mousse
Chocolate Peanut Butter Smoothie
Chocolate Peanut Butter Brownies (no bake)
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Chocolate Peanut Butter Pie
Ingredients
Crust
- 1 ¾ cups rolled oats
- ¼ cup oat flour
- ¼ cup natural peanut butter
- ⅓ cup coconut oil Or olive oil
- 2 tbsp coconut sugar or brown sugar
Filling
- 1 cup dark chocolate chips semi-sweet melted
- 1 avocado ripe peeled
- 1 cup coconut milk canned full fat, room temperature, mixed, OR use ½ cup oat milk or almond milk and chill the pie longer
- ½ cup natural peanut butter
- ½ cup organic cane sugar
Instructions
Prep the crust:
- 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.
- Add rolled oats, oat flour, peanut butter, coconut oil, and brown sugar to a food processor and process until you have a sticky texture.
- 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:
- Melt the chocolate chips in a water bath. Bring a pot of a few inches of water to a boil on a stove. Add the chocolate chips to a heatproof container and set the container into the water. Be very careful not to allow a single drop of water to enter the chocolate or it will seize.
- Turn off the stove, and stir the chocolate until all chips are melted. 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.
- Add melted chocolate, peeled avocado, coconut milk, nut butter, and sugar into a blender and process until smooth.
- Pour the filling into the chilled crust.
- Top with frosting rosettes or sprinkle with nuts and/or mini chocolate chips (optional)
- Put the pie into the freezer for one hour or into the refrigerator for 2-3 hours.
- Slice and serve.
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