Easy Vegan Chocolate Peanut Butter Pie

This super quick and easy, 5-ingredient, no-bake vegan chocolate peanut butter pie is super creamy, silky, and rich thanks to a secret ingredient - perfect for impressing at dinner parties, the holidays, and on lazy evenings!

Creamy, Rich, + SUPER Easy Vegan Chocolate Peanut Butter Pie

There is rarely a special occasion or event where this vegan chocolate peanut butter pie, or a similar pie, doesn’t appear. Not only is it a vegan peanut butter cup lovers’ dream dessert, but to say it’s low effort is under-exaggerating!

This dairy-free chocolate pie requires just 5 ingredients, including a pre-made pie crust to save time and effort, and literally around 5 minutes of low-fuss prep time before going into the fridge/freezer to set (no baking needed!). Top it with your favorite garnishes (I list my favorites below) to take it to the next level, and voila - a gorgeous and decadent dessert that’s super easy (and fun) to prepare!

And what makes the filling so fluffy, creamy, and light? Silken tofu! Hear me out; silken tofu not only has a very mild flavor, but its soft consistency makes for the perfect silky mousse consistency. As a bonus, this silken tofu vegan chocolate pie also packs in a heap of plant-based protein. Plus, the bold flavors of dairy-free chocolate and peanut butter are more than enough to contend with what little flavor it has, so you’d never guess it’s even there.  

Even with its minimal ingredients list, though, that doesn’t mean this vegan peanut butter pie is dull or lackluster in any way. Instead, it’s rich, creamy, silky, and perfect for serving at dinner parties, birthdays, Thanksgiving, etc. Also, enjoy more peanut butter in these PB&J blondies or thumbprint cookies!

The Ingredients

Five simple, pantry-friendly ingredients are combined to make this easy vegan peanut butter chocolate pie. While it’s already dairy-free and egg-free, you can make ingredient swaps for gluten-free and/or soy-free versions, too!

• Vegan chocolate: Use high-quality—like Guittard/ Ghirardelli - vegan semi-sweet chocolate chips (or finely chopped bars of vegan chocolate).
• Peanut butter: I recommend using creamy natural peanut butter. This dairy-free chocolate pie would also work with other nut butters, like almond butter, hazelnut butter (for a vegan Nutella pie), etc.
• Silken tofu: Use a package of firm silken tofu or soft tofu for the best texture. Avoid medium or firm tofu, as the texture and taste will differ.
• Vanilla extract: Use natural vanilla extract for the best flavor.
• Vegan pie crust: I love saving time with pre-made crusts, like the delicious vegan graham-cracker crust from Keebler’s. Choose your favorite pre-made vegan pie crust (regular, gluten-free, chocolate, etc.). To make your own, check the FAQs.

Optional add-ins & Recipe Variations

• Coffee: Add just a pinch of instant coffee powder or espresso powder to enhance and add depth to the chocolate flavor.
• Salt: Adding just a tiny amount adds depth and brings out the various flavors in the dairy-free chocolate peanut butter pie.  
• Cocoa powder: Add a tablespoon of cocoa powder (regular or Dutch processed) to the melted vegan chocolate peanut butter mixture for a richer chocolate flavor.
• Powdered sugar: If you have a super sweet tooth, you may want to add more sweetness to the vegan chocolate peanut butter pie filling. Add one heaped teaspoon at a time.

A small amount of liquid sweetener, like maple syrup, agave, or brown rice syrup, would also work but may affect the consistency of the pie if you use too much.

• Cinnamon: Just a little to add warming depth to the flavor.

How to Make Vegan Chocolate Peanut Butter Pie?

With no baking and just a handful of steps, this vegan chocolate peanut butter tofu pie is one of the easiest desserts I make. Just melt, mix, assemble, and chill. The hardest part is waiting for it to set!

• 1) First, transfer the vegan chocolate and peanut butter to a microwave-safe bowl and microwave it for 45 seconds, mixing with a fork until smooth.

If it’s still lumpy, microwave in 20-second increments, mixing in between, until completely smooth and melted. Alternatively, use a double boiler method for this step.

• 2) Then, in a blender or food processor, combine the smooth vegan chocolate peanut butter mixture with the silken tofu and vanilla extract and process until smooth and creamy.

• 3) Pour the filling over the pie crust and gently tap the pie against the surface of your table to remove any air bubbles and smooth out the top.

Use a silicone spatula to get as much of the filling out of the blender jug as possible.

• 4) Optionally drizzle the no-bake vegan chocolate peanut butter pie with more melted vegan chocolate, peanut butter, and chopped peanuts, then transfer it to the freezer to thicken and set for at least 30 minutes.
• 5) Finally, slice and enjoy!

Enjoy a slice of this vegan chocolate peanut butter pudding pie alone or with a scoop of vegan ice cream.

Other Optional Pie Toppings

The toppings for this easy dairy-free chocolate peanut butter pie are where you can easily make it look ‘professional’ - with minimal time or effort. Here are some of my favorite toppings.

• Rich ganache (equal parts vegan chocolate & warm full-fat coconut cream)
• Vegan peanut butter caramel sauce
• Whipped coconut cream or other vegan whipped cream
• Chopped peanuts
• Chopped vegan peanut butter cups
• Peanut butter—to drizzle
• Vegan chocolate shavings
• Shredded coconut/flakes
• Banana slices
• A dusting of cocoa powder
• Flaky sea salt

FAQs

Recipe Notes

• To skip the crust: You can enjoy this vegan peanut butter pie as little ‘pudding’ cups. Simply transfer the filling to little jars/cups, leave them to set in the fridge, and top them with your toppings of choice.
• Use a blender: While it’s possible to hand whisk/mix the filling with some effort, a blender/food processor makes it super creamy and silky.
• Use high-quality vegan chocolate: It’s a primary ingredient in this recipe, so make sure you like the flavor.

Storage Instructions

Store: Store any leftover vegan chocolate peanut butter pie in an airtight container in the refrigerator for 5-7 days.

Can You Freeze Silken Tofu Pie?

 You can freeze this silken tofu chocolate peanut butter pie whole or pre-sliced (I prefer the latter) with parchment paper between the slices for up to 2 months.

However, when freezing, it’s best to consume the pie in a semi-frozen state rather than thawing it entirely, as the freezing process can change the texture of the silken tofu.

More Easy Vegan Desserts

• Vegan Chocolate Chip Banana Muffins
• Vegan Cinnamon and Banana Pecan Muffins
• Easy Vegan Pumpkin Pie
• Easy Peach Crisp [With Fresh Peaches, Canned, or Frozen]
• Easy Zucchini Mock Apple Pie
• Healthy Apple Pie Baked Apples
• Vegan Coffee Nice Cream

If you try this easy vegan chocolate peanut butter pie recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla