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.
Want more healthy dessert recipes? Check out Clean Eating Vegan Copycate Peanut Butter Tagalongs, Gluten-Free Vegan Chocolate Peanut Butter No-Bake Cheesecake, Gluten-Free Vegan No-Bake Chocolate Peanut Butter Oat Bars or my Clean Eating Cookbook with 3 entire chapters of healthy, clean eating dessert recipes just like this one that you will love!
5 Fast Facts About Peanuts (Peanut Butter):*
- excellent source of vitamin E
- high in folate
- contains tryptophan which helps fight depression
- good source of fiber
- excellent source of vegan protein
5 Fast Facts About Maple Syrup:*
- contains manganese and zinc
- super high in anti-oxidants
- helps with inflammation
- 1/4 cup contains more calcium than the same amount of milk
- 1/4 cup contains more potassium than a banana
5 Fast Facts About Coconut Oil:*
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- helps to improve metabolism
- improves cholesterol levels
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Gluten-Free Vegan No-Bake Peanut Butter Cup Pie
Prep
Inactive
Total
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
- 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 often enough to cut it.
- Store in the refrigerator until ready to serve because it will get soft if left out at room temperature.
- Enjoy!
Notes
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The recipe and photographs for "Gluten-Free Vegan No-Bake Peanut Butter Cup Pie" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
Gluten-Free Vegan No-Bake Peanut Butter Cup Pie
Vegan | Gluten-Free | Dairy-Free | Egg-Free | No-Bake | 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 maple syrup
- 1/4 cup organic coconut oil
For the chocolate topping
- 1 cup Enjoy Life mini-chocolate chips
- 1/2 cup 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 springform 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 saucepan 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 for the chocolate topping to the same saucepan 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 pour the cooled off peanut butter mixture on top of the cheesecake bottom, spreading it evenly.
- Return the cheesecake pan to the freezer for 15-30 minutes, or until it's hardened.
- Remove the cheesecake pan from the freezer and pour the cooled off chocolate topping on top of the peanut butter center, spreading it evenly.
- Return the cheesecake pan to the freezer for an additional 15-30 minutes, or until it's hardened.
- When ready to serve, remove the cheesecake pan from the freezer and release it from the springform pan; cut into 12 small slices. You may need to let it sit in the refrigerator or on the countertop for 10-15 minutes, or until it's soft enough to cut.
- 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 sliceAmount Per Serving: Calories: 528Total Fat: 39.9gSodium: 8.1mgCarbohydrates: 38gFiber: 4.8gSugar: 27.1gProtein: 12.2g
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
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