Vegan Peanut Butter Pie | Easy, Gluten-free

This super easy vegan peanut butter mousse pie recipe is made with a healthy gluten-free almond oat chocolate crust but it’s as delicious as the traditional version with Oreo cookies! The creamy peanut mousse filling is naturally sweetened, and topped with a rich chocolate ganache, making this pie to the perfect simple dessert that tastes like actual snickers!

Healthy Peanut Butter Pie Recipe

I‘m not lying when telling you that this super simple and even healthier vegan peanut butter pie is just incredible! You’ll love how quick and easy it comes together. Not only is this pie perfect for birthday parties but also for any occasions when you need peanut butter and chocolate in your life!

Gluten-free Chocolate Pie Crust

While most Peanut Butter Mousse Pie recipes call for an Oreo Cookie crust my Tart is made healthier. I used only natural ingredients for the base, such as almonds, gluten-free oats, cocoa powder, dates, and a little coconut oil. So this healthy chocolate pie crust is not only vegan and gluten-free but also refined sugar-free and so simple!

Vegan Peanut Butter Mousse

If you’re anything like me, you will surely crave a sweet but light and fluffy dessert after lunch or dinner or just as a snack. I really love my:

• Vegan Chocolate Mousse
• Caramel Cheesecake Mousse
• or fruity Mango Mousse Dessert.

However, this peanut butter filling is amazing on its own, too! It’s super creamy, perfectly sweet and so tasty, even without the crunchy crust. You can simply whip up just the peanut butter mousse ingredients. Then fill it into glasses and refrigerate until set.

Helpful Tips for Making the Best Vegan Peanut Butter Pie!

Can I make the crust nut-free or use other nuts?

Feel free to substitute the almonds with any other crunchy ground nuts, such as peanuts, hazelnuts, walnuts, cashews or pecans. To make the crust nut-free, you can use sunflower seeds, pepitas or shredded coconut flakes.

Ground nuts vs. nut flour

Please make sure to use ground whole nuts and no nut meal or flour. Actually, nut flours often contain less fat, resulting in a dry crumbly crust. You simply add whole nuts (along with the oats) to the food processor and process into a coarse flour if you can’t find ground whole nuts in a store.

Soft dates or Medjool dates?

For the healthy chocolate pie crust, you will need Medjool dates with a soft chewy texture. If you don’t have any on hand, you can soak other pitted dates in warm water for about 10 minutes to soften. Then drain the soaking water and pat the dates dry.

Baked or no-bake Pie Crust?

Even though the crust actually requires no baking, I prefer to pre-bake it for a crispier cookie-like result. Anyway, it’s totally up to you if you bake it or not, depending on your desired taste. So if you love chewy raw vegan desserts like bliss balls, feel free to skip baking the crust. You can find the detailed instruction in the recipe box below.

Which baking pan can I use?

The measurements in this recipe are calculated for a large 10-Inch deep tart pan or pie pan or springform pan with removable base. However, you could also make a smaller pie if you like. Feel free to use my cake pan conversion calculator to adjust the ingredients fitting to your desired pan!

I’ve already made this peanut butter pie in a small 7-inch springform pan by using only 2/3 as in the original recipe is written. Also, I did not pre-bake the gluten-free chocolate crust but it turned out great! Just make sure to line the bottom and sides with parchment for easier removal. Here you can see the photos of the result:

How to make Peanut Butter Mousse Pie

Step 1: Make the Pie Crust

Start to grind the oats (and nuts if using whole nuts) in a blender or food processor into flour. Then add the cocoa powder, soft dates and liquid coconut oil. Process until the mixture sticks together when you press it between your fingers. If it seems too dry, you can add a bit of water or non-dairy milk.

Transfer the dough into a lightly greased pie pan (or another pan as mentioned above). Press it down firmly and also up the sides to create an even pie shell. If you want to make a no-bake crust, place it in the fridge while making the peanut butter mousse. Otherwise, put it in the preheated oven and bake for about 15 minutes. Then allow to cool completely before adding the filling.

Step 2: Whip up the peanut butter mousse

Please make sure to use creamy peanut butter (not oily!) for this step for the best consistency.

Start to blend the firm silken tofu, dairy-free cream cheese, peanut butter, maple syrup, and vanilla extract until smooth. Set aside. In a pre-cooled mixing bowl, whip up the coconut cream until fluffy and stiff peaks form. Then gently fold the whipped coconut cream into the peanut butter cream mixture until just combined. Spread the mousse onto the prepared pie crust, smoothing out evenly. Place in the fridge overnight to set. If you can’t wait that long, simply place the pie in the freezer for 1 hour at least.

Step 3: Make the chocolate ganache

Just before serving the pie, place the chopped dark chocolate in a heatproof bowl. Heat the non-dairy cream in a small saucepan until it just starts to boil, then pour it over the chopped chocolate. Let it sit for 2-3 minutes to allow the chocolate to melt. Then stir with a whisk until the ganache is smooth.

Finally, pour the melted chocolate over the chilled peanut butter pie, smoothing out evenly. Decorate with crunchy salted peanuts as desired and chill the pie until the chocolate has set. When ready to serve, slice and enjoy!

A little note on the Chill Time:

The consistency of the peanut butter mousse may vary depending on the products you use. If you notice that the filling is still soft after chill time, freeze for 1 hour or until it has reached the desired consistency. If you freeze the pie completely, remove 15 minutes before serving. It makes a great peanut butter snickers ice cream pie, too!

This Simple Peanut Butter Tart is:

• Vegan (dairy-free, egg-free)
• Gluten-free
• Silky & Creamy
• with a Crunchy Crust
• Rich in Peanut Flavor
• Topped with Chocolate Ganache
• Easy to make
• with helpful step-by-step instructions
• Requires just a few ingredients
• So Delicious!
• The perfect quick no-fuss dessert!

Do you love pie and tart recipes with a creamy mousse-like filling? If so, make sure to check out the following vegan desserts:

• No-Bake Blackberry Mousse Tart
• Vegan Chocolate Mousse
• Mango Mousse Dessert
• Vanilla Custard Tart
• Mango Cheesecake Pie
• Chocolate Mousse Pie
• Summer Fruit Cream Tart
• Vegan Chocolate Cream Pie
• Vegan Panna Cotta Tart with Jelly

If you try this Vegan Peanut Butter Mousse Pie, please leave me a comment and rating how you liked this recipe! Your feedback is always very helpful for me and other readers. And if you take a photo of your delicious peanut dessert, please make sure to tag me on Instagram @biancazapatka and  #biancazapatka because I love seeing your remakes! Happy baking!

Vegan Peanut Butter Mousse Pie

Author: Bianca Zapatka

This super easy vegan peanut butter pie recipe is made with a healthy gluten-free almond oat chocolate crust but it’s as delicious as the traditional version with Oreo cookies! The creamy peanut mousse filling is naturally sweetened, and topped with a rich chocolate ganache, making this pie to the perfect simple dessert that tastes like actual snickers!

4.64 von 11 Bewertungen

Print Pin Review

Prep Time 20 mins

Cook Time 20 mins

Course Dessert, Pie, Tart, Torte

Servings 16 Servings

Calories 384 kcal

You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!

Ingredients

Chocolate Crust

• 1 ½ cups (200 g) almonds *see notes for options
• 1 ⅔ cups (170 g) gluten-free oats or regular oats
• 1 ½ cups (200 g) soft Medjool dates pitted (or other dates, *see notes)
• 2 tbsp cocoa powder unsweetened
• 3 tbsp coconut oil melted
• 1 pinch of salt

Peanut Butter Mousse

• 8,8 oz (250 g) silken firm tofu
• ⅔ cup (150 g) non-dairy cream cheese or sub more silken firm tofu
• 1 cup (240 g) creamy peanut butter
• ¼ cup (60 ml) maple syrup or other syrup/sugar to taste
• 1 tsp vanilla extract
• 1 cup (240 g) coconut cream or another non-dairy whipping cream

Chocolate Ganache

• ½ cup (120 g) coconut milk full-fat (or sub another non-dairy cream)
• 4,2 oz (120 g) dark chocolate chopped

To Garnish (optional)

• salted peanuts

Instructions 

For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list.

Chocolate Crust (*see step-by-step photos above)

• Preheat the oven to 340°F (170°C) and lightly grease a 10-inch deep tart/pie pan with removable base or springform pan (*see photo and note in the blog post if using another size).
• Place the almonds and oats in a highspeed-blender (or food processor) and process into a coarse flour. Add the cocoa powder, soft dates, liquid coconut oil and a pinch of salt and process until the mixture sticks together. (If it seems too dry, add a little bit of water or non-dairy milk).
• Transfer the crumbly sticky dough into a lightly greased pie pan. Press it down firmly and up the sides to create an even pie shell. Bake in the preheated oven for about 15 minutes (or just place in the fridge for a no-bake option*). Then let it cool completely.

Peanut Butter Mousse

• Add the firm silken tofu, non-dairy cream cheese, creamy peanut butter, maple syrup, and vanilla extract to a blender (or food processor) and blend until smooth and creamy. Then set aside.
• In a pre-cooled mixing bowl, whip up the coconut cream until fluffy and stiff peaks form. Then gently fold it into the peanut butter cream mixture until just combined. Spread the mousse onto the prepared pie crust, smoothing out evenly. Place in the fridge overnight to set. (If you can’t wait that long, simply place the pie in the freezer for 1 hour or until set).

Chocolate Ganache

• Place the chopped dark chocolate in a heatproof bowl. Heat the non-dairy cream in a small saucepan until it just starts to boil. Then pour it over the chopped chocolate and let it sit for 2-3 minutes to allow the chocolate to melt. Then stir with a whisk until the ganache is smooth.
• Pour the melted chocolate over the chilled peanut butter pie, smoothing out evenly. Decorate with crunchy salted peanuts as desired and chill until set.
• When ready to serve, slice and enjoy!

Notes

• Freeze: The consistency of the peanut butter mousse may vary depending on the products you use. If you notice, the filling is still soft after chill time, freeze for 1 hour or until it has reached your desired consistency. If you freeze the pie completely, remove 15 minutes before serving. It makes a great ice cream pie, too!
• Almonds: Feel free to substitute any other nuts, such as peanuts, hazelnuts, walnuts, cashews or pecans. To make the crust nut-free, you can use sunflower seeds, pepitas or shredded coconut flakes. Please make sure to use ground whole nuts and no nut meal/flour!
• Dates: If you don’t have dates with a soft-chewy texture on hand, you can also soak other pitted dates in warm water for about 10 minutes to soften. Then drain and pat dry.
• Syrup: You can use any syrup or sugar you like.
• The instruction time does not include chill time.
• Please read my blogpost above for further helpful information and tips.

Nutritions

Serving: 1Serving | Calories: 384kcal | Carbohydrates: 21.8g | Protein: 11.2g | Fat: 26.1g | Saturated Fat: 1.8g | Fiber: 4.4g | Sugar: 9.7g

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

---

 Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.