No Bake Vegan Peanut Butter Pie - oil free, gf, no refined sugar

Updated: Sep 2

This Vegan NO BAKE Peanut Butter is soooo damn delicious, it's hard to believe it's oil free, gf, and has no refined sugar. The crust is made with simple ingredients, just nuts and dates, which adds so much depth to the pie. I love how easy and quick this recipe was to make - definitely on my list for big gatherings or even holiday hosting.



A flourless, gf pie crust? YESSS PLEASE!

The pie crust I made for this pie came out exactly how I wanted it to - light, soft, and went perfect with the filling. I didn't want to use crackers or oreos and put a bunch of melted vegan butter, I also didn't want to put in all the hard work of making a pie crust with flour, etc. I wanted something simple with a minimal amount of ingredients and was quick to make. So I thought of what I traditionally use instead of butter or oil, something that would still hold together into a dough form. Dates!!! They are so sweet in flavor and gooey in texture, making them the perfect ingredient to hold my crust together. I made my crust with a mixture of cashews and walnuts, but you can use whatever mixture of nuts you like - just make sure you're using 1 1/2 cups total of mixed nuts.



Ditch the sugar - use a natural sweetener instead... DATE PASTE!!

Usually I use syrup or agave in my desserts (to replace the refined sugar),but I wanted something that would compliment the crust nicely, so I decided to make date paste. Dates are an amazing natural sweetener (probably the healthiest) and are super delicious. The paste is really easy to make and you can store it in the fridge for up to 2 months.

To make the date paste:

  1. soak the 2 cups of pitted dates (about 20 dates) in 4 cups of water for about 15-20 minutes

  2. Transfer the dates to a high speed blender with 1 - 1.5 cups of the soaking water.

  3. Blend until smooth and store in an air tight jar in the fridge





Homemade Vegan Whipped Coconut Cream is HEAVEN!

I wanted to make sure the filling would be nice and creamy, but if I threw a whole can of coconut milk in the mix, it would get tasty - yes, but it would be thick. I wanted to make sure it was light and creamy, almost like a cheesecake texture. Only way we can achieve that is by folding whipped cream(vegan of course) into the filling. Well, I didn't want to use store bought, because I wanted to keep this completely free of refined sugar...so I made my own and it's so easy.

How to make whipped coconut cream:

  1. This recipe calls for 1 can of refrigerated coconut milk (full fat) with the cream scooped up from the top.. do not use the liquid part

  2. Place a steel mixing bowl in the freezer about half hour before you're about to make the whipped cream.

  3. When ready, add half of the coconut milk (reserve the other half for going into the blender with the peanut butter) into the chilled steel bowl

  4. Whisk until stiff peaks form

  5. Keep in the fridge until ready to use








**when buying something using the links in our posts, we may earn a small commission.

Ingredients

For the crust:

1 1/2 cups mixed nuts (I used 1 cup walnuts and 1/2 cup dry cashews)

1 tsp coconut sugar

1/2 cup pitted dates (about 10 dates)


For the filling:

1 1/2 cups soaked cashews (soaked overnight of in boiling water for 20 minutes)

1/2 cup date paste (see notes above) or 1/4 cup agave/maple syrup

1/2 cup peanut butter

2 tsp vanilla extract

1 can coconut milk - divided (refrigerated overnight and the cream scooped up from the top)


For the topping:

melted chocolate and melted peanut butter

chopped nuts (optional)

chocolate shavings (optional)


Instructions:


  1. Make the crust by adding the mixed nuts and coconut sugar to a food processor with the s blade and pulse until it's reached a very fine texture

  2. With the speed set to low, start adding the dates in one by one then increase the speed to high. Mix until it's become a dough texture.

  3. It's done when you can hold the mixture and it holds together

  4. Transfer to a pie plate and flatten to make a crust going up to the edge

  5. Cool in the fridge until the filling is done

  6. To make the filling, add the cashews, peanut butter, 1/2 of the coconut milk, date paste, and vanilla extract to a high speed blender and blend until smooth.

  7. Transfer the filling to a bowl and fold in the whipped coconut cream (see notes above on how to make the whipped coconut cream)

  8. Add the filling to the chilled pie crust and smooth out the top to make sure it's an even layer

  9. Chill in the freezer for 1 - 1.5 hours

  10. Drizzle melted chocolate and melted peanut butter (or your toppings of choice) and cool for another 20-30 minutes in the fridge

  11. serve and enjoy :)




© 2020 The Soulful Cook