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.