Chocolate Peanut Butter Cup Pies
Prep time
Cook time
Total time
Serves: 12 little cheesecake snacks
Chocolate Cookie Crust
  • ½ cup almond flour
  • 3 tablespoons gluten free oat flour*
  • 2 tablespoons cocoa powder
  • 1 tablespoon cane sugar
  • Dash sea salt
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon pure maple syrup
Peanut Butter Filling
  • 1½ cups raw cashews, soaked in hot water for 30 minutes
  • ⅓ cup So Delicious Dairy Free Lite Culinary Coconut Milk
  • ⅓ cup creamy salted peanut butter
  • ⅓ cup pure maple syrup
  • 2 tablespoons cane sugar
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract
Chocolate Glaze
  • ⅓ cup cocoa powder
  • ¼ cup pure maple syrup (plus additional, to taste), room temperature
  • 2 tablespoons coconut oil, melted
  1. To make crusts, preheat your oven to 350ºF.
  2. Stir together the almond meal, oat flour, cocoa powder, sugar and salt in a medium bowl. Stir in the melted coconut oil and maple syrup until well combined.
  3. Lightly grease a standard 12-cup muffin tin (unnecessary if using silicone) and place strips of parchment paper in each slot to create tabs for easy removal. Divide the crust mixture evenly into the 12 wells, and press firmly to even out.
  4. Bake for 8 to 10 minutes. Allow to cool completely in the pan, while you make filling.
  5. To make the filling, drain the cashews and place them in a food processor or high-powered blender with the coconut milk, peanut butter, maple syrup, cane sugar and melted coconut oil. Blend on high for 1 to 2 minutes, or until smooth and creamy. Add the vanilla and pulse to combine.
  6. Pour the peanut butter mixture on top of the cooled crusts in your muffin tin and even it out. Cover and chill in the freezer for 2 to 3 hours, or until firm.
  7. To make chocolate glaze, whisk or blend the cocoa powder, maple syrup and coconut oil together until smooth and creamy. Taste test and add an additional 1 to 2 teaspoons of maple syrup, if desired.
  8. Remove the personal pies from the freezer. Carefully remove each pie from muffin tin, by using parchment paper tabs and butter knife to help pop them out. Spread with the chocolate glaze.
  9. Store in refrigerator until ready to serve. Can be frozen, if preferred.
*To make your own oat flour, place ¼ cup certified gluten free rolled oats in blender or food processor. Blend on high until oats are ground into flour, 1-2 minutes.
Recipe by Go Dairy Free at