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.
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.
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
- If you're using a graham cracker crust, mix the crumbs with softened vegan butter, then press them evenly into a 9-inch pan.
- 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.
- 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
- 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.
- You can make it a double chocolate tart by using a crust made from crushed Oreo wafers.
- 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.
- 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.
Both coconut milk and coconut cream come in a can, not in a carton. You'll likely find the coconut cream right beside the coconut milk in your grocery store. However, there is a difference.
Coconut milk is made from the pulp of coconuts. It is used as a replacement for milk in many recipes. It is popular in Southeast Asian and Caribbean recipes and gives curry dishes like Thai Red Curry with Shrimp or Thai Red Curry with Chicken an amazing flavour and texture.
Thai Coconut Rice is also cooked in coconut milk. Coconut milk forms the base for this delicious marinade for Easy Thai Baked Chicken, too.
Coconut cream is made from coconut milk. After coconut milk is chilled, the top layer of cream that forms on top is skimmed off. It's very rich, and it gives desserts like this vegan chocolate peanut butter pie an incredibly silky texture.
Cream of coconut is different from both coconut milk and coconut cream. It is sweetened and is often used as a substitute for sweetened condensed milk. In fact, some brands of cream of coconut are called "sweetened condensed coconut milk."
When you buy chocolate with 70% cocoa, the percentage number refers to the amount of chocolate made from the cocoa bean. The remaining 30% could be sugar or another sweetener, or sometimes vanilla flavouring.
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.
Chocolate Peanut Butter Pie (Vegan)
- 2 cups graham cracker crumbs, gluten-free
- 5 tablespoons vegan butter
- 12 ounces baking chocolate, 70% cacao solids
- 1 14 oz. can coconut cream, drained of excess water
- ¼ cup peanut butter, smooth, natural (can use up to ⅓ cup depending on how much you'd like to swirl)
- To make the crust, combine graham cracker crumbs with softened butter. Press into the bottom and sides of a 9-inch baking pan. Bake at 350°F. for 8 - 10 minutes. Remove from the oven and let cool.
- Meanwhile, chop the chocolate into small chunks. Place in a heatproof bowl.
- Drain any excess water from the can of coconut cream. In a saucepan on the stovetop or in a microwave-safe bowl, heat the cream just until bubbles begin to form around the edge.
- Pour the hot cream over the chocolate. Cover the bowl with plastic wrap and let it stand for 2 - 3 minutes.
- Use a whisk or a spatula to stir the chocolate and cream mixture until all the chocolate has melted and the mixture is smooth.
- Pour the chocolate-cream mixture into the cooled crust. You may have a little extra.
- Heat ¼ to ⅓ cup smooth natural peanut butter until runny. Transfer it to a piping bag with a round tip. Make zig zag lines across the surface of the chocolate tart. Drag a toothpick, a skewer or a sharp knife through the lines perpendicularly, making swirled shapes.Alternatively, to make a spider web design, draw a spiral design or concentric circles on the pie with the peanut butter. Use a toothpick to drag lines from the center through the circles to the edge of the pan.