Vegan Peanut Butter Cup Pie

Prep time   25 mins

Cook time  15 mins

Total time   40 mins

 

Vegan peanut butter cup no-bake pie with a graham cracker crust and chocolate ganache top! 8 ingredients, simple to prepare, and SO delicious you won't be able to have just 1 slice.

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan

Serves: 10

 

Ingredients

CRUST

• 1 sleeve graham crackers (or sub similar gluten free cracker/cookie)
• 4.5 Tbsp melted vegan butter or coconut oil

PIE

• 12 ounces firm silken tofu, slightly drained and patted dry
• 1/2 cup creamy salted natural peanut butter (I like Trader Joe’s brand)
• 1/4 cup agave nectar or maple syrup (or sub honey if not vegan)
• 1 14-ounce can (~ 1/34 cups) full fat coconut milk OR coconut cream, chilled overnight (no shaking the can! You want the cream and liquid to remain separate)

CHOCOLATE GANACHE TOPPING

• 1 cup semisweet dairy-free chocolate chips
• 1/3 cup non-dairy milk (I used full fat coconut, but almond milk is fine, too)

Instructions

1. Preheat oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
2. Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn't get ground. Add melted butter and pulse to combine.

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