This is the ultimate dessert for peanut butter lovers: a soft, moist vegan peanut butter chocolate pie nestled in a rich dark chocolate crust. Every bite of this gluten free peanut butter pie bursts with vibrant peanut butter, deep dark chocolate, and refreshing apple flavors. Plus, it’s incredibly easy to make this nondairy peanut butter pie. Get ready to be amazed by this bold and unique peanut butter apple pie recipe!
This recipe features step-by-step photos and a video in the Recipe Card that guide you through creating the tart’s geometric design.
I’ve been on a peanut butter kick lately, and I’m absolutely loving it. Today’s vegan pie is a true celebration of peanut butter: a sweet, velvety peanut butter chocolate pie topped with crisp, tangy apple slices.
Vegan Peanut Butter Chocolate Pie Is a Vibrant Winner
This pie isn’t just easy to make. It’s also a true showstopper, decorated with beautiful green and red apple squares. It’s where contemporary tart design meets incredible flavor, perfect texture, and the luxurious combination of peanut butter and chocolate, making it an ideal dessert for anytime but especially Christmas.
So let’s not overlook the stunning red and green colors. If you love bold colors, this pie is definitely for you!
This vegan peanut butter chocolate pie is also an everyday pie, as it comes together quickly and easily. For an even faster dessert, omit the geometric apple design and top with slices or pieces of apple.
Note: You’ll find the complete recipe, including ingredient quantities, at the bottom of this page in the Recipe Card.
The Silkiest Nondairy Peanut Butter Pie
I wanted to make this recipe as straightforward as possible. So, after preparing the easy, press-in, gluten free chocolate pie crust, just heat up and blend the peanut butter, coconut cream, salt, vanilla, and granulated sweetener.
Then, pour the filling into the cooled gluten free chocolate pie crust and refrigerate for at least an hour, allowing the filling to set before pressing the apple pieces on top.
As for special equipment, the quickest way to blitz the ingredients for the chocolate pie crust is with a stand mixer or food processor. Beyond that, all you need is a medium saucepan and a spoon or spatula to blend the ingredients for the filling of this vegan peanut butter chocolate pie.
Ingredients in the Silkiest Gluten Free Peanut Butter Pie Recipe
This silky, gluten free peanut butter pie recipe melts in your mouth, and you only need a few simple ingredients to make it.
Gluten Free Chocolate Pie Crust Ingredients
These are the ingredients for the delicious, flourless dark chocolate pie crust, which doubles as a low-carb, keto-friendly tart shell if sweetened with zero-calorie monk fruit.
- Almond Flour – Fine, blanched almond flour, not coarse almond meal. Almond flour provides a slightly nutty flavor, which complements the richness of the chocolate and peanut butter.
- White or Brown Granulated Sweetener of Choice – For a low carb, keto tart, use a zero-calorie sweetener such as monk fruit.
- Dutched Cocoa Powder – Dutched cocoa gives the pie crust a dark color and a distinct flavor. Unlike natural unsweetened cocoa, Dutched cocoa is processed or alkalized, resulting in a mellower, nuttier, and earthier taste. Note: I have tested the crust with natural cocoa powder but I prefer the flavor of Dutched cocoa powder which, for example, gives Oreo cookies its signature flavor.
- Salt – not much.
- Sugar Free Sprinkles (optional) – This is a fun way to add a touch of festive color to the gluten free chocolate pie crust.
- Cinnamon (optional) – adds warmth and depth that complements the ingredients in this gluten free recipe.
- Avocado Oil or Butter – For less saturated fat, use avocado oil.
- Egg or Vegan Egg – works with either.
- Vanilla Extract – enhances the flavors of the other ingredients.
- Unsweetened Almond Milk – if needed, for moisture.
Nondairy Peanut Butter Pie Filling
Here are the ingredients for the delicious vegan peanut butter tart filling.
- Coconut Cream – Dairy free coconut cream adds richness and a creamy texture, creating a smooth, velvety filling. Note: The peanut butter fully overrides the flavor of coconut creating a luscious peanut butter filling.
- Peanut Butter – Creamy, unsalted, sugar free, natural peanut butter.
- Granulated Sweetener of Choice – Brown or white. For a keto-friendly chocolate peanut butter pie, use a zero-calorie sweetener such as monk fruit.
- Salt – enhances the overall flavor profile of the pie.
- Vanilla – adds a warm, sweet, and aromatic flavor that complements and enhances the nuttiness of the peanut butter filling.
Geometric Apple Tart Design Ingredients
This vegan peanut butter tart tastes delicious with or without apples. However, the firm and crisp texture and refreshing tartness of apples contrasts beautifully with the smooth, sweet peanut butter filling.
- Apples (various) – The design features green Granny Smith apples as well as red and red-yellow apples. In fact, the different apples impart different flavors with Granny Smith being the tartest and a delicious contrast to the sweet, creamy peanut butter filling. You are, however, welcome to use your favorite types of apple. You can also sequence the colors any way you like.
How to Make the Geometric Tart Design
Here are photos of the process but you’ll also find a video in the Recipe Card that explains how to make the geometric apple design.
How to Make This Vegan Chocolate Peanut Butter Pie Recipe
Here you’ll find step-by-step instructions to make the perfect nondairy peanut butter pie.
1. Make the gluten free chocolate pie crust and let it cool.
Then, combine coconut cream, peanut butter, sweetener, salt and vanilla in a medium saucepan, stirring constantly with a spoon or spatula.
When you see the first bubble, turn off the flame. Let the filling cool in the saucepan for five minutes. Then pour it into the cooled chocolate pie crust and refrigerate for an hour.
2. Next prep the apples: Cut four sides off each apple, slicing as close to the core as possible while avoiding the seeds.
3. Place the apple pieces skin-side up and use a chef’s knife to cut them into 1-inch squares. It’s helpful to keep a ruler nearby so you can use it for guidance as you cut the squares.
4. Cut them into squares and ensure that the pieces are equally thick. In other words, you don’t want to press some more deeply into the peanut butter filling than others.
5. Press the apple squares into the filling and put them as closely together as possible.
6. Lastly, cut small pieces to fill in any gaps or curving areas by the edge. Then refrigerate and enjoy!
How to Store This Peanut Butter Apple Pie Recipe
This breathtaking chocolate peanut butter apple pie is of course best eaten the day you make it or the next day.
Refrigerate Vegan Peanut Butter Chocolate Pie
Always refrigerate this pie in an airtight container. You can, however, refrigerate it for up to five days but note that after day 2, the apples slowly start to oxidize.
Freeze Nondairy Peanut Butter Pie
You can also freeze the chocolate peanut butter pie in an airtight container without the apples. When you thaw it, enjoy it nude or add apples.
In conclusion, that’s everything you need to know to make the most scrumptious (and easiest) vegan peanut butter chocolate pie. If you love gluten free peanut butter desserts, I definitely recommend giving this one a try.
Happy Baking!
Want More Easy Healthy Desserts?
Here are some of my other favorite healthy desserts with monk fruit:
- Almond Flour Pie Crust
- Avocado Chocolate Mousse
- Best Nut Butter for Keto
- Cottage Cheese Peanut Butter Mousse
- Sugar Free Apple Turnovers
- Vegan Peanut Butter Chocolate Chip Cookies
Recipe Card
Vegan Peanut Butter Chocolate Pie Recipe with Apples
Equipment
- 1 Medium-sized mixing bowl
- 1 Electric mixer or food processor or stand mixer You need to blitz the ingredients on high for a few seconds to really blend the ingredients well.
- 1 Pie Pan Use a 9.5-inch Pyrex glass pie dish, or a 9-inch nonstick aluminum pie or tart pan.
Ingredients
Dark Chocolate Pie Crust
- 2½ Cups Almond Flour 240 grams
- 7½ Tablespoons White or Brown Granulated Sweetener of Choice 85 grams
- 2½ Tablespoons Dutched Cocoa Powder 15 Grams. If you use regular cocoa powder, you will need less sugar and the flavor will be different.
- ¼ Teaspoon Salt
- ¼ Cup Avocado Oil or Unsalted Butter
- 1 Egg or 1 Flax Seed Egg (1 tablespoon of flax seed meal plus 3 tablespoons water)
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Unsweetened Almond Milk if needed, for moisture
- ¼ Cup Sprinkles (Optional) 4 tablespoons
- ¼ Teaspoon Cinnamon (Optional)
Peanut Butter Filling
- 1 Cup Peanut Butter, natural, unsalted 256 grams
- 1 Cup Coconut Cream, not coconut milk 180 grams
- ¼ Teaspoon Salt
- 5 Tablespoons Sugar 50 grams
- 1 Teaspoon Vanilla
Geometric Apple Pattern
- 4-5 Apples. I used green, red and red-yellow apples to create the pattern.
Instructions
Dark Chocolate Pie Crust Recipe
- Make one Keto Chocolate Pie Crust. The recipe features step-by-step instructions with photos.
Peanut Butter Filling
- Combine coconut cream, peanut butter, sweetener, salt and vanilla in a medium saucepan, stirring constantly with a spoon or spatula. When you see the first bubble, turn off the flame. Let the filling cool in the saucepan for five minutes. Then pour it into the cooled chocolate pie crust and refrigerate for an hour.
Cut the Apples: You'll find a VIDEO below and PHOTOS in the main post.
- Cut four sides off each apple, slicing as close to the core as possible while avoiding the seeds.
- Place the apple pieces skin-side up and use a chef’s knife to cut them into 1-inch squares. It’s helpful to keep a ruler nearby so you can use it for guidance as you cut the squares.
- Cut them into squares and ensure that the pieces are equally thick. In other words, you don't want to press some pieces more deeply into the peanut butter filling than others.
- Press the apple squares into the filling and put them as closely together as possible.
- Lastly, cut small pieces to fill in any gaps or curving areas by the edge.
- Refrigerate or enjoy immediately.
Storage Instructions
- Always refrigerate this pie in an airtight container. You can, however, refrigerate it for up to five days but note that after day 2, the apples slowly start to oxidize.
Video
Notes
This is a great recipe, love the peanut butter filling.
Thanks for letting me know!
Easy and delicious recipe!
Glad you enjoyed the recipe!