no-bake, flourless peanut butter pie


This easy recipe for no-bake peanut butter pie is a reinvention of the traditional version, made with flour crust, butter and refined sugar. As you may expect by now from Sweet Bean, it’s vegan. It also happens to be gluten-free and sweetened with coconut palm sugar–the latest in the laundry list of replacements for refined cane sugar*.

no-bake, flourless (vegan, gluten-free) peanut butter pie


1 cup organic salted peanut butter (crunchy or smooth)

1 cup almond meal/flour

1 cup coconut palm sugar

1/2 melted Earth Balance

1/2 cup vegan chocolate chips

1/3 cup milk of your choice

Optional: 1 Tbsp peanuts (salted or unsalted) and 1 Tbsp cacao nips


Mix all ingredients except for the chocolate together. Pour into a round 9 inch pie pan and spread until flat.

Over boiling water, stir chocolate chips in a stainless steel bowl. Add milk. Mix until melted. remove from heat and immediately pour over peanut butter mixture. Spread evenly. Cover with a towel or plastic wrap and refrigerate for at least one hour.

Using a pestle and mortar or a knife on a cutting board, chop peanuts and cacao nips until finely chopped.  Sprinkle over pie. Serve cold. Makes 8-12 servings.

*Keep an eye out for post to come on the pros and cons of coconut palm sugar and the other “new” alternatives to refined cane sugar. Coconut sugar is not chemically altered whereas Splenda, Stevia and Trivia are. But is also not sustainable; apparently, extracting the sap from coconut trees for sugar makes the trees unable to produce coconuts. My upcoming post will provide some all-natural, sustainable alternatives to refined sugar for baking.