Gluten-Free Vegan No-Bake Peanut Butter Cup Pie

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Gluten-Free Vegan No-Bake Peanut Butter Cup Pie

Vegan No-Bake Peanut Butter Cup Pie

This Gluten-Free Vegan No-Bake Peanut Butter Cup Pie recipe is a dream come true for chocolate + peanut butter fans and it only needs 4 ingredients you probably already have on hand!

It looks and tastes like a HUGE peanut butter cup and it’s very rich so you may want to cut it into small slices when serving.

And don’t be intimidated by the ingredient list or steps it takes to make this recipe. It’s really, really easy…I promise!

All you need to do is melt and stir the chocolate bottom, the peanut butter center and the chocolate topping, which takes about 5 minutes to do all three.

The hardest part is waiting for each layer to harden in the freezer for about 15-30 minutes before adding a new layer. That’s it!

You don’t have to bake it in the oven (yay!) and it doesn’t contain any eggs, tapioca starch or even powdered sugar – just a few real, whole food ingredients.

It stores well in the refrigerator but it won’t last long. And, if you’d rather individual, smaller peanut butter cups, make sure you check out my Healthy Peanut Butter Cup recipe, which is what this recipe was based off of.

Homemade versions can contain ingredients like these:

S.A.D. (Standard American Diet) Homemade Peanut Butter Cup Recipe:

Typical Ingredients: 3 tablespoons butter, 8 ounces cream cheese, 4 ounces confectioners sugar and chocolate wafer cookies (or Oreo cookie crust), 2 1/2 cups Cool Whip Topping, 1 package Jello Instant Vanilla Pudding, 2 1/2 cups heavy whipping cream, 1/4 cup white sugar

They have horrible S.A.D. (Standard American Diet) ingredients, have to be baked in the oven and are not vegan or gluten-free.

This healthier dessert recipe is vegan, gluten-free, dairy-free, soy-free, egg-free, no-bake and contains no refined sugar.

Gluten-Free Vegan No-Bake Peanut Butter Cup Pie

Vegan No-Bake Peanut Butter Cup Pie
Vegan No-Bake Peanut Butter Cup Pie

Prep: 10 mins

Inactive: 1 hour

Total: 1 hour, 10 mins

Yield 6 – 12 pieces

Vegan / Gluten-Free / Dairy-Free / Soy-Free / Egg-Free / No Refined Sugar

Ingredients

For the chocolate bottom:

1 cup Enjoy Life mini-chocolate chips

1/2 cup organic peanut butter

For the peanut butter center:

1 cup organic peanut butter

1/4 cup organic maple syrup (a great vegan alternative for sugar)

1/4 cup organic coconut oil

For the chocolate topping:

1 cup Enjoy Life mini-chocolate chips

1/2 cup organic peanut butter

Instructions

Prepare the Chocolate Bottom:

Add all ingredients for the chocolate bottom to a small saucepan and melt on lowest heat until it’s well blended and smooth, stirring the entire time to make sure it doesn’t burn.

Transfer the mixture to a 6-inch spring form cheesecake pan and spread it evenly on the bottom of the pan.

Put the pan in the freezer for 15-30 minutes, or until it’s hardened.

Prepare the Peanut Butter Center:

Add all ingredients for the peanut butter center to a small sauce pan and melt on lowest heat until it’s well blended and smooth, stirring the entire time to make sure it doesn’t burn. Set aside.

Allow to cool completely before adding to the cheesecake pan.

Prepare the Chocolate Topping:

Add all ingredients to the same sauce pan you used for the chocolate bottom and melt on lowest heat until it’s well blended and smooth, stirring the entire time to make sure it doesn’t burn. Set aside.

Allow to cool completely before adding to the cheesecake pan.

Assembly:

Remove the cheesecake pan from the freezer and transfer the cooled off peanut butter mixture on top of the chocolate bottom, spreading it evenly.

Put the pan in the freezer for 15-30 minutes, or until it’s hardened.

Remove the cheesecake pan from the freezer and transfer the cooled off chocolate topping mixture on top of the peanut butter center, spreading it evenly.

Put the pan back in the freezer for 15-30 minutes, or until it’s hardened.

When ready to serve, remove the cheesecake pan from the freezer and remove the pie from the cheesecake pan and transfer it to a serving plate or dish.

Put it in the refrigerator for about 15-30 minutes, or until it’s soft enough to cut it.

Store in the refrigerator until ready to serve because it will get soft if left out at room temperature.

Enjoy!

Nutrition Information

Yield: 12 Serving Size: 1 slice

Amount Per Serving: Calories: 528 Total Fat: 39.9g Sodium: 8.1mg Carbohydrates: 38g Fiber: 4.8g Sugar: 27.1g Protein: 12.2g

Cuisine: American / Category: Desserts

The above recipe has been contributed by Tully Zander from Vegans First.

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