Chocolate Peanut Butter Cream Pie
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Chocolate Peanut Butter Cream Pie

This creamy no-bake pie is the perfect combination of chocolate and peanut butter. The almond flour crust adds an extra layer of nutty flavor.
Prep Time20 mins
Freeze Time2 hrs
Course: Dessert
Keyword: chocolate pie, cream pie, peanut butter
Servings: 8
Author: Jen Plaggemars



  • 12 ounces silken tofu, drained
  • 1 cup vegan dark chocolate chips (such as Enjoy Life), melted
  • 1/2 cup Simple Truth No-Stir Creamy Peanut Butter
  • 2 tablespoons Simple Truth Grade-A Amber Maple Syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup coconut cream topping
  • 1/4 cup vegan dark chocolate chips (optional)


  • 2 cups Simple Truth Almond Flour
  • 2 tablespoons Simple Truth Coconut Oil, melted
  • 1 cup pitted medjool dates
  • 1/2 cup unsweetened shredded coconut


  • Combine crust ingredients in a food processor. Press into a pie plate and place in the fridge to set.
  • Place filling ingredients in a blender and process until very smooth. Pour into crust and freeze for at least 2 hours, or until set.
  • Top pie with chocolate chips, then cut and serve. Store in the fridge for up to 3 days.