Name: Peanut Butter No-Bake Pie
Prep time: 15 min
Total time: 135 min
Ingredients: 1 cup almond flour; 1/2 cup cocoa powder; 3 tablespoons refined coconut oil; 1/4 cup granulated sweetener; 1/2 cup peanut butter, no sugar added; 1/4 cup sweetener; 10 oz coconut cream; 2 tablespoons melted peanut butter; 2 tablespoons melted dark chocolate; 3 tablespoons chopped salted peanuts

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A fancy dessert you can make in just a few minutes of prep time, this peanut butter no-bake pie is super decadent! Dairy-free, keto, gluten-free.

A fancy dessert you can make in just a few minutes of prep time, this peanut butter no-bake pie is super decadent! Paleo, keto, gluten-free.

This peanut butter no-bake pie is incredibly decadent and looks super fancy, but it’s actually very simple to make!

It would be really hard for me to choose my favorite sweet dessert flavors. If I had to pick though, peanut butter would definitely be high up on the list. Combine it together with chocolate, and it’s probably right at the top of the list, alongside chocolate hazelnut.

I made a peanut butter chocolate chip mug cake recipe awhile back, and it is definitely a recipe I make often. I did feel like it was time for another peanut butter chocolate recipe though, so this no-bake pie was the recipe I settled on.

With that being said, I do have a bunch of different peanut butter chocolate recipes on the blog, if you’re hooked on the flavor combination as much as I am!

You just need a few minutes of time to make this delicious dessert.

There are a few simple steps to this recipe. You’ll make the crust first, then let that set in the fridge for a bit, while you work on the filling and topping.

For the crust, you’ll need almond flour, cocoa powder, refined coconut oil and granulated sweetener. You’ll just mix the ingredients together, and then press the dough down into a greased pie plate.

Place into the fridge to set for 10-15 minutes while you work on the filling.

For the filling, you’ll need peanut butter (make sure you use a brand with no sugar added), sweetener and canned coconut cream. If your house is warm, you may want to refrigerate the coconut cream for awhile, because part of the can will be liquid.

You want to make sure you use only the solid part, so that the filling sets properly. Mix the three together until a smooth texture is achieved. Pour the filling into the crust.

For the topping, you’ll want to melt peanut butter (if it’s too hard), and melt a little dark chocolate. Drizzle those both on top of the pie, and top with chopped peanuts as well.

Return to the fridge for another hour or two, or until the pie sets. Cut into 8 pieces after it sets, and store covered in the fridge for 5 days maximum.

What sweetener do you recommend?

I tend to use granulated sweeteners such as Swerve or Truvia. With that being said, it can be a bit gritty in some recipes, as it doesn’t dissolve quite as well as regular sugar. You can avoid this by using a confectioners sweetener. Swerve makes a version of this. It works perfectly here!

Can I substitute the almond flour?

I would recommend using almond flour for the crust. If you substitute it for coconut flour, the crust won’t be as voluminous, so you might find that your crust doesn’t fill the entire pie crust.

Can I substitute the coconut cream?

Yes, this one is a little easier. You can substitute the coconut cream for heavy whipping cream. You’ll need to whip the heavy cream up until it becomes fluffy. Be aware that the heavy cream will not set as much as coconut cream will in the fridge. It will be more of a whipped cream consistency, but that is equally delicious!

If you give this peanut butter no-bake pie a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!