Chocolate Peanut Butter Pie (Vegan)

A rich chocolate ganache tart with swirls of peanut butter, this heavenly vegan chocolate peanut butter pie is made with dark chocolate and silky coconut cream.

❤️ Why you'll love this recipe

• It's a vegan chocolate tart, made without tofu. It gets its creamy texture from canned coconut cream.
• You can use your choice of crust. I've used both a gluten-free pie crust and a gluten-free graham cracker crust with this recipe. You can also make it with a hazelnut crust, as in this recipe for Espresso Chocolate Ganache Tart.
• This recipe couldn't be easier. Combine only two ingredients and pour them into a baked pie crust!
• Make it ahead of time! You can make this delectable dessert a couple of days before you need it.

🛒 Ingredients

You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe for this chocolate peanut butter pie, here are a few notes about the ingredients.

• pie crust: see recipe card for options. I prefer to use a graham cracker crust, gluten-free if necessary.
• chocolate: I use Bernard Callebaut dark chocolate in this recipe. I recommend using a quality baking chocolate with at least 70% cocoa.
• coconut cream: this comes in a can and is usually found right next to the cans of coconut milk. See the note below about the difference between coconut milk and coconut cream.
• peanut butter: you definitely need smooth peanut butter, not the chunky type. You'll be piping the peanut butter on top of the chocolate tart. Chunky peanut butter will not pass through a round piping tip.

🔪 Instructions

Here's a quick overview of what you'll do to make this recipe perfectly.

Bake the crust, melt chocolate in warm coconut cream, fill the crust, then add swirls of peanut butter in any design you choose. That's it!

Make the crust

1. If you're using a graham cracker crust, mix the crumbs with softened vegan butter, then press them evenly into a 9-inch pan.
2. For a gluten-free pie crust, you can use a mix like Bob's Red Mill Gluten-free Pie Crust Mix or a pre-made store-bought crust.
3. To make a hazelnut crust, see How to Roast Hazelnuts and Espresso Chocolate Ganache Tart for detailed, easy instructions.

Make the filling

Chop 12 ounces of dark chocolate into small pieces and place them in a glass bowl.

In a saucepan or microwave-safe bowl, heat the coconut cream just until bubbles begin to form around the edge. Pour the hot coconut cream on top of the chocolate, cover the bowl with plastic wrap and let it stand for a few minutes.

Stir or whisk the coconut cream with the chocolate until it has completely melted.

Pour the mixture into the prepared crust. You may have a small amount left over. Definitely lick the bowl.

How to make a swirled peanut butter design

Heat ¼ to ⅓ cup of smooth natural peanut butter in a microwave or on the stovetop, just until it is warm and runny.

Transfer it to a piping bag with a round tip.

Squeeze zig-zag lines or concentric circles (depending on the design you'd like) on the top of the chocolate ganache.

Drag a toothpick, the tip of a skewer or a knife through the lines, from the center to the edges of the tart to make a spider web design. Decorate with plastic spiders for a Hallowe'en dessert.

To make a swirled design, pipe the melted peanut butter into long zig-zags across the pie, then use the toothpick to create whatever design you'd like.

🔁 Possible Variations

1. You can vary this recipe by changing the type of crust. I prefer the graham cracker crust to the gluten-free pie crust mix for this chocolate ganache recipe. The graham cracker crust gives a nice contrast in texture and is a little sweeter.
2. You can make it a double chocolate tart by using a crust made from crushed Oreo wafers.
3. Substitute almond butter for peanut butter for a different flavour. However, since almond butter is darker in colour than peanut butter, the colour contrast won't be as strong.
4. Since there is no peanut butter in the filling of this chocolate pie, you could omit the peanut butter swirl completely. Instead, decorate the top with any of the following garnishes.

• fresh raspberries
• thinly sliced strawberries with mint leaves
• a sprinkling of flaky sea salt
• chocolate shavings
• candied orange slices

👍🏼 Helpful Tips

Make sure the chocolate pieces are completely melted before adding them to the baked pie crust, otherwise there will be lumps.

This pie slices easily. Remove it from the refrigerator to soften slightly at room temperature for 15 to 20 minutes. Dip a sharp knife in hot water before slicing.

❓Reader's Questions

🍳 Equipment

You'll need a 9-inch or 9.5-inch tart pan or pie plate. I like to use a 9-inch tart pan with a removable bottom. It makes removing this chocolate tart a breeze. You'll also need a heat-proof mixing bowl and a spatula or whisk.

🍽 Serving Suggestions

This chocolate pie with peanut butter swirl is easy to slice. Dip a sharp knife in hot water to make tidy cuts. It's a firm pie that holds its shape.

⏰ Storage Instructions

To store: Store this tart covered in the refrigerator. Allow it to sit at room temperature for 20-30 minutes to soften slightly before slicing.

To freeze: Wrap in plastic wrap and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator then cut into slices when it has completely thawed.

Love that chocolate-peanut butter combination? Try these delicious sweet treats, too!

• Chocolate Peanut Butter Rice Krispie Squares
• Grain-free Peanut Butter Chocolate Pumpkin Energy Balls
• Grain-Free Peanut Butter Chocolate Swirl Bars
• No-Bake Chocolate Peanut Butter Bars

🗒 More gluten-free dessert recipes

When you make this vegan chocolate peanut butter pie recipe, please leave a comment and a star rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox once a week.

📖 Recipe