1. Can I use cream cheese instead of coconut cream?

While this recipe is designed to be dairy-free, many traditional recipes use a block of Philadelphia cream cheese. If you tolerate dairy and prefer that tangy cheesecake flavor, you can experiment with swapping the coconut cream and oil for softened cream cheese, though the texture may vary from this specific blender method.

2. Is this recipe keto-friendly?

Yes, it can easily be adapted! By swapping the maple syrup for a sugar-free alternative like Monk fruit syrup, you reduce the carbs significantly. See the notes section for specific keto macros.

3. Why do I need chia seeds?

The chia seeds act as a powerful binder and thickener. They absorb the liquid from the coconut milk and help the filling set into a sliceable mousse texture without needing gelatin or starch.

Gluten Free Peanut Butter Pie: (Dairy-Free & Creamy!)

Name: Gluten Free Peanut Butter Pie: (Dairy-Free & Creamy!)
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups Almond Flour; ¼ cup Unsweetened Cocoa Powder; ¼ cup Coconut Oil, melted; ¼ cup Maple Syrup (or brown rice syrup); 1 teaspoon Vanilla Extract; 1 cup Peanut Butter (Unsalted, creamy, natural); 3-4 tablespoons Chia Seeds; ⅓ cup Maple Syrup (or brown rice syrup); 1 ¼ cup Canned Coconut Milk (full fat, room temp); ⅓ cup Coconut Cream (thick top part only, room temp); ¼ cup Coconut Oil, lukewarm

Description

The ultimate Gluten Free Peanut Butter Pie! This dairy-free and vegan recipe features a rich chocolate almond crust and a creamy, mousse-like peanut butter filling made in a blender. Perfect for any occasion.

Ingredients

Scale

Chocolate Almond Crust:

2 cups Almond Flour

¼ cup Unsweetened Cocoa Powder

¼ cup Coconut Oil, melted

¼ cup Maple Syrup (or brown rice syrup)

1 teaspoon Vanilla Extract

Peanut Butter Filling:

1 cup Peanut Butter (Unsalted, creamy, natural)

3–4 tablespoons Chia Seeds

⅓ cup Maple Syrup (or brown rice syrup)

1 ¼ cup Canned Coconut Milk (full fat, room temp)

⅓ cup Coconut Cream (thick top part only, room temp)

¼ cup Coconut Oil, lukewarm

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9-inch round pie pan (preferably with removable bottom) with coconut oil.

2. In a large bowl, mix almond flour, cocoa powder, melted coconut oil, maple syrup, and vanilla. Knead with hands for 90 seconds until a sticky dough forms.

3. Press the dough evenly into the pan, smoothing the surface with a spoon.

4. Bake for 15-20 minutes (or freeze for 10 minutes for no-bake). Let cool completely if baked.

5. In a blender, combine peanut butter, chia seeds, maple syrup, coconut milk, coconut cream, and lukewarm coconut oil. Blend on high until a thick, sticky paste forms.

6. Pour the filling into the crust and spread evenly.

7. Refrigerate for at least 30 minutes to set. Decorate with chocolate or peanut butter drizzle before serving.

Notes

Keto Version: Use Monk fruit sugar-free syrup. This lowers net carbs to approx 7g per slice.

Chia Seeds: These are essential for thickening. If the mixture is too thin, add an extra tablespoon.

Storage: Store in the fridge for up to 4 days. Can be frozen and served semi-frozen.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Blender, Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 419
Sugar: 13.1g
Sodium: 96.8mg
Fat: 35.2g
Saturated Fat: 15g
Unsaturated Fat: 9.7g
Trans Fat: 0g
Carbohydrates: 23.6g
Fiber: 4.5g
Protein: 9.8g
Cholesterol: 0mg