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Peanut Butter Cream Pie [Vegan, Gluten-Free]

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How can you go wrong with the classic combo of peanut butter and chocolate? This recipe is for creamy, peanut butter pie on a chocolate cinnamon crust. It's sure to have everyone begging for more than one slice.

Peanut Butter Cream Pie [Vegan, Gluten-Free]


For the Crust:

  • 1 1/4 cup almond meal, 165 grams (it’s best to weigh, as all flours are different)
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 2 tablespoons grapeseed oil
  • 2 tablespoons maple syrup
  • 3 ounces vegan bittersweet dark chocolate, 70-80%

For the Filling:

  • 1 12/ounce package of firm silken tofu
  • 1 cup creamy or chunky peanut butter
  • 1/2 cup packed dates, pitted, soaked in warm water for 5 minutes and drained
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon

For the Topping:

  • 1-2 bananas, sliced thinly
  • A squeeze of orange or fresh lemon juice
  • 2 tablespoon melted chocolate chips, melted with a little almond milk to help thin to drizzle
  • 2 tablespoons chopped peanuts


  1. Preheat oven to 350°F.
  2. In a food processor, combine all crust ingredients and process until smooth.
  3. Press into pie pan and bake for 12-15 minutes, being careful not to overcook. Remove and let cool.
  4. In a blender, place all ingredients for the filling. Blend until smooth. Filling can be done a few days ahead of time, and placed into the refrigerator.
  5. A few hours before serving: toss banana slices in a little fresh citrus juice to prevent browning, making sure they’re not very wet. Spread filling on top of crust
  6. Arrange banana slices in concentric circles. Top with chopped peanuts and drizzle with melted chocolate.
  7. Chill pie for a few hours before serving. Alternatively, pie can be served as a frozen dessert.





International plant-based and gluten-free recipes made using seasonal ingredients. Jessica is a certified plant-based chef, and has a certification in plant-based nutrition. She is a passionate educator, and has taught science, community gardening, and food education for the last 17 years. She holds a Master’s in Science Education and is a certified NYS biology teacher. Jessica now combines her passion for cooking & gardening with her passion for teaching. She writes recipes and photographs her food blog, Garden Fresh Foodie, a blog devoted to plant-based, gluten free, seasonal recipes.  Jessica teaches as an adjunct professor at Daemen College, as well as healthy cooking classes in the Buffalo, NY area wherever there’s a table and an outlet! Her recipes are featured on the Food Revolution Network (a program begun by John Robbins, of Diet for a New America & The Food Revolution) as well as a plant-based prepared food company called Veestro.com. Her recipes have been featured on Forks Over Knives, TasteSpotting, FoodGawker, and Finding Vegan. 



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54 comments on “Peanut Butter Cream Pie [Vegan, Gluten-Free]”

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Tierra Brooks
2 Years Ago

Now this is you!! D'Ebony Brooks

Mallie Bee
2 Years Ago

Kathleen Connery

Charlotte Houser
2 Years Ago


Brandon-Marcel Frederick Stafford
2 Years Ago

Ashley Lynn Stafford

Alexandrea Tarantino
2 Years Ago

Nick Brown

Jo Boyden
2 Years Ago

Katie Yummy?

Katie Boyden
08 Jan 2016


Norma Swaim
2 Years Ago

I bet this calorie free too.

Tiffany Jade Laderoute
2 Years Ago

Amanda GB

Amanda GB
08 Jan 2016

Might be able to get Brian on board with this one.

Natt Elsamra
2 Years Ago

Haylee Phelps Jesus

Haylee Phelps
08 Jan 2016


Liddy Pearson
2 Years Ago

Tayah Jane Mclaughlan


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