Vegan Peanut Butter Pie
Prep time
Cook time
Total time
Vegan and gluten-free peanut butter pie made without soy or tofu! Creamy and delicious, made only with healthy ingredients.
Recipe type: Dessert
Serves: 8
  • 6 tablespoons cocoa powder
  • 1 cup raw cashews
  • 1 cup dried unsweetened shredded coconut
  • 1 cup dates
  • ¼ teaspoon salt
  • 2 cans full fat coconut milk*
  • ½ cup non-dairy milk (I used easy semi-homemade coconut milk)
  • ½ cup agave syrup
  • 1 cup natural peanut butter (no added sugar or oils)
  • ½ cup vegan cream cheese**
  1. Make the pie crust: In a food processor add cocoa powder, cashews, unsweetened coconut, dates and salt and process until it begins to hold together and cashew pieces become almost invisible, about 10 minutes (Be patient! This can take longer than you expect).
  2. Press crust evenly into a 9 in pie pan and set aside.
  3. Make the filling: Make your coconut whipped cream. Add in remaining ingredients and mix with a hand mixer until smooth and creamy.
  4. Add filling to pie crust and put in freezer and freeze 4-6 hours until very firm.
  5. Allow to thaw 5 minutes before serving.
* I followed Oh She Glow's coconut whipped cream tutorial.
**I used the Healthful Pursuit's soy-free vegan cream cheese,
which calls for raw cashews, apple cider vinegar and lemon juice.
Recipe by Our Four Forks at