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- 1 ½ cups almond flour - ¼ cup cocoa powder - ¼ cup coconut oil, melted - 2 tablespoons maple syrup - 1 cup creamy natural peanut butter - ¼ cup coconut milk (canned for creaminess) - ¼ cup powdered sugar - 1 teaspoon vanilla extract - ½ cup semi-sweet dairy-free chocolate chips - Sea salt for garnish (optional) I use precise measurements to get the best taste. Here’s what you need: - 1 ½ cups almond flour for a nutty base. - ¼ cup cocoa powder for rich chocolate flavor. - ¼ cup melted coconut oil adds moisture. - 2 tablespoons maple syrup for sweetness. - 1 cup creamy natural peanut butter gives a smooth texture. - ¼ cup canned coconut milk makes it creamy. - ¼ cup powdered sugar balances flavors. - 1 teaspoon vanilla extract brings warmth. - ½ cup semi-sweet dairy-free chocolate chips for the top. - A pinch of sea salt, if you like a salty kick. You can swap some items for different flavors: - Use oat flour instead of almond flour for a gluten-free crust. - Try agave syrup instead of maple syrup for a different sweet taste. - You can use cashew butter or almond butter if you want. - Add a dash of cinnamon for a warm spice note. - Replace dairy-free chocolate with dark chocolate for a richer taste. To start, grab a large mixing bowl. Add 1 ½ cups of almond flour and ¼ cup of cocoa powder. Next, pour in ¼ cup of melted coconut oil. Then, add 2 tablespoons of maple syrup. Mix all these ingredients until a crumbly dough forms. This is the base of your pie. Now, take a 9-inch pie pan. Press the dough firmly into the bottom and up the sides. Make sure it is even and smooth. After that, place the pie pan in the freezer for 15 minutes. This will help the crust set. While the crust is chilling, it’s time to make the filling. In another bowl, combine 1 cup of creamy natural peanut butter and ¼ cup of canned coconut milk. Add ¼ cup of powdered sugar and 1 teaspoon of vanilla extract. Mix until it is smooth and creamy. This lovely filling is rich and tasty. After the crust has set, take it out of the freezer. Pour the smooth peanut butter filling into the crust. Spread it evenly with a spatula. Now, let’s melt the chocolate. In a microwave-safe bowl, add ½ cup of semi-sweet dairy-free chocolate chips. Microwave them in 30-second intervals, stirring in between until fully melted and smooth. Pour the melted chocolate over the peanut butter layer. Spread it gently to cover the filling completely. Now, place the pie in the refrigerator. Chill it for at least 2 hours. This time helps the pie firm up and makes it easy to slice. To get the best crust, use almond flour. It gives a nice nutty flavor. Mix it with cocoa powder for that rich taste. Melt the coconut oil and mix it in with maple syrup. This mix should feel crumbly but hold together when pressed. Press the mixture firmly into the pie pan. This helps it stay together. Freezing it for 15 minutes helps set the crust. This makes it firm and ready for the filling. For a creamy filling, start with natural peanut butter. It should be smooth and free from additives. Mix it with coconut milk for extra creaminess. Use canned coconut milk for the best texture. Powdered sugar gives sweetness and helps keep the filling fluffy. Stir all these together until it looks creamy. This step is key for great flavor and texture in your pie. When melting chocolate, use semi-sweet dairy-free chips. Place them in a microwave-safe bowl. Heat in 30-second bursts, stirring in between. This method helps avoid burning the chocolate. Once it looks smooth, pour it over the peanut butter layer. Spread it gently for an even top. Letting the pie chill helps the chocolate set nicely. This will give you a beautiful finish to your pie. {{image_2}} You can switch out maple syrup for agave nectar or brown rice syrup. Each sweetener adds a unique taste. Agave gives a milder sweetness, while brown rice syrup is thicker and less sweet. You can also use stevia or monk fruit for a low-calorie option. Just adjust the amount to balance sweetness. While peanut butter shines here, feel free to try almond or cashew butter. Almond butter offers a light nutty flavor. Cashew butter is creamy and rich. Each nut butter will change the pie's flavor but keep it delicious. Mix and match to find your favorite. Add a splash of vanilla for warmth in the filling. A pinch of cinnamon brightens the taste. You might also try a bit of cocoa powder in the filling for extra chocolate flavor. Experiment with these additions to create your perfect pie. Store your Vegan Peanut Butter Cup Pie in the fridge. Cover it with plastic wrap or foil. This helps keep it fresh. It will stay good for up to one week. When you want a slice, just take it out and enjoy. You can freeze the pie for longer storage. Wrap it tightly in plastic wrap and then foil. This helps prevent freezer burn. The pie can last for up to three months in the freezer. To serve, let it thaw in the fridge overnight before enjoying. Keep the pie in a cool spot in the fridge. Avoid slicing it until you are ready to eat. This helps the pie keep its shape. If you have leftovers, cover them well to keep them fresh. Always check for any changes in smell or texture before eating. Yes, you can make this pie gluten-free! Use almond flour for the crust, which is naturally gluten-free. It gives the crust a nice nutty flavor and keeps it light. Just make sure your other ingredients, like cocoa powder and chocolate chips, are also gluten-free. Always check labels to be safe. Serve your Vegan Peanut Butter Cup Pie chilled. This pie tastes great on its own. You can also add a scoop of vegan ice cream for a treat. If you want, sprinkle a little sea salt on top for a sweet-salty touch. Cut it into slices and enjoy. The pie lasts about 5 days in the fridge. Make sure to cover it well to keep it fresh. If you want it to last longer, you can freeze it. Just slice it first, then wrap each piece tightly. When you're ready to eat, let it thaw in the fridge. This blog covers everything you need to know for a delicious pie. We explored ingredients, from key components to possible substitutions. You learned how to prepare the crust, make the filling, and assemble the pie step by step. Remember the tips for perfecting texture and achieving creamy consistency. We even looked at fun variations and storage options. In the end, enjoy your pie journey. With these details, your vegan peanut butter cup pie will impress everyone! Happy baking!

Vegan Peanut Butter Cup Pie

Indulge in a creamy Vegan Peanut Butter Cup Pie that's sure to satisfy your sweet tooth! This easy recipe combines almond flour, cocoa, and peanut butter for a luscious dessert everyone will love. With simple ingredients and straightforward steps, you can whip up this decadent pie in no time. Perfect for special occasions or a fun family treat. Click through to explore this delightful recipe and get ready to impress your guests!
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Ingredients
  

1 ½ cups almond flour

¼ cup cocoa powder

¼ cup coconut oil, melted

2 tablespoons maple syrup

1 cup creamy natural peanut butter

¼ cup coconut milk (canned for creaminess)

¼ cup powdered sugar

1 teaspoon vanilla extract

½ cup semi-sweet dairy-free chocolate chips

Sea salt for garnish (optional)

Instructions
 

Prepare the Crust: In a large mixing bowl, combine almond flour, cocoa powder, melted coconut oil, and maple syrup. Stir until a crumbly dough forms.

    Form the Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Place in the freezer for 15 minutes to set.

      Make the Filling: In another bowl, mix the peanut butter, coconut milk, powdered sugar, and vanilla extract. Stir until smooth and creamy.

        Layer the Filling: After the crust has set, pour the peanut butter filling into the crust and spread it evenly. Smooth the surface with a spatula.

          Melt the Chocolate: In a microwave-safe bowl, melt the dairy-free chocolate chips in 30-second intervals, stirring in between until fully melted and smooth.

            Top the Pie: Pour the melted chocolate over the peanut butter layer, spreading it gently to cover the filling completely.

              Chill: Place the pie in the refrigerator for at least 2 hours to allow it to firm up completely.

                Serve: Once set, remove from the fridge, sprinkle with a pinch of sea salt if desired, slice, and serve chilled.

                  Prep Time: 30 min | Total Time: 2 hrs 30 min | Servings: 8 slices