No Bake Vegan Chocolate Peanutbutter Pie
This No Bake Vegan Chocolate Peanutbutter Pie is refined-sugar free, oil-free and can easily be made gluten-free. With a crust that consists almost only of wholefood ingredients, a creamy peanutbutter layer in the middle and a chocolate ganache on top, this cake sure is a flavour explosion!
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Servings: cm tart
Ingredients
Crust
- 1 cup (150g) cashews
- ¾ cup (90g) oats *use gluten-free oats to keep this recipe gf
- 3 teaspoon cacao powder
- 1 tablespoon peanut butter
- 4 tablespoon maple syrup
- 5 Medjool Dates
Peanut Layer
- ½ cup (140g) peanut butter
- 12 (200g) Medjool dates
- ¼ cup (50g) coconut cream *see notes
- ⅓ cup (50g) peanuts
Chocolate Layer
- 1 cup (230ml) plant milk
- 100 g (3.5 oz) (vegan) dark chocolate
- heaped ½ cup (125g) coconut cream
- 1 teaspoon agar agar powder
Toppings
- ⅓ cup (50g) peanuts *optional
You can find detailed step-by step-photos above the recipe card.
Instructions
Crust
- In case your Medjool dates are not soft, place them in very hot water for about 10 minutes before using them.
- Then place all the ingredients for the curst in a food processor and blend until a sticky mass forms (this mighttake the food processor a couple of minutes to fully break everything down) .
- Line a cake tin with parchment paper (or grease with oil) and press the crust into the tin using your fingers (or a spoon).
Peanut Layer
- Place Medjool dates into your food processor and process until they are chopped up into smaller pieces.
- Then add peanut butter and coconut cream and continue blending until the cream is soft and without any clumps.
- Fold in peanuts and spoon the peanut layer on top of your crust layer.
- Transfer cake to the freezer while preparing the chocolate layer.
Chocolate Layer
- Heat a saucepan over medium heat and add plant milk, dark chocolate and coconut cream.
- Let simmer on very low heat until fully melted.
- Then add in agar agar powder while constantly stirring with a whisk in order to avoid any clumps and let simmer for another 2-4 minutes while constantly whisking (this will activate the agar agar)
- Pour chocolate cream over peanutbutter layer and place it in the fridge to set (about 4 hours or overnight).
Notes
- Coconut cream: It is really important that your coconut milk has a is a full-fat milk and has a high content (of coconut extract, otherwise there won’t be a lot of cream on top. I prefer using a coconut milk that contains 90% coconut extract, whereas I also tried using a 55% version and it didn’t work. How many coconut milk tins you need, in order to get 1 cup of coconut cream also depends on the coconut content of your milk. If the content is high, one milk is definitely enough.
All nutritional information is based on third-party calculations and should be considered estimates.
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