Vegan Peanut Butter Chocolate Pie
Prep time
Total time
Please note that the Prep time is hands-on time only. Allow several hours for the pie to set up, or make it ahead!
Recipe type: Dessert
Cuisine: American
Serves: 8 serving
Double Chocolate Crust
  • 1 (9-inch) dairy-free chocolate crumb pie crust (store-bought or homemade)
  • 3 ounces dairy-free dark chocolate, melted
Peanut Butter Filling
  • 1 cup dairy-free plain creamer or full-fat canned coconut milk
  • ⅔ cup unrefined sugar or sugar (Sarah used Lyle's Golden Syrup)
  • 1 cup + 2 tablespoon creamy peanut butter
  • 1 (8-ounce) container dairy-free cream cheese alternative or firm silken tofu
  • ¼ teaspoon xanthan gum*
  • 1 ounce shaved dairy-free dark chocolate, for garnish
Double Chocolate Crust
  1. Pour the melted chocolate into the pie crust, and spread the chocolate evenly with a spatula.
Peanut Butter Filling
  1. In a mixing bowl, whisk together the creamer or coconut milk and sugar and let the sugar dissolve. This takes about 2 to 3 minutes.
  2. In another mixing bowl, whip the peanut butter and cream cheese with a mixer until whipped and very creamy, about 3 minutes.
  3. With your mixer, whip the creamer and sugar on high until frothy, about 3 minutes. Sprinkle in the xanthan gum (if using), and mix for a few seconds or until it dissolves.
  4. Pour the cream mixture into the peanut butter mixture and gently stir until combined.
  5. Scrape the filling into your prepared pie crust and garnish with the shaved chocolate.
  6. Refrigerate for 6 hours or overnight.
  7. Slice and serve. Cover and refrigerate any leftovers for up to 3 days. Slices can also be frozen.
*If you are using a high-quality coconut milk that sets up (becomes solid) when refrigerated, then you can omit the xanthan gum. If you use lite coconut milk or a coconut milk that stays runny when refrigerated, then use the xanthan gum.
Recipe by Go Dairy Free at