Mini Vegan Peanut Butter Pies with Chocolate Cookie Crusts Recipe
These Mini Peanut Butter Pies with Chocolate Cookie Crusts are a delightful vegan dessert featuring a rich and creamy peanut butter filling nestled inside a chocolatey almond flour crust. Perfectly portioned into three mini pies, they offer a decadent yet wholesome treat with natural sweeteners and plant-based ingredients.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins plus 2 hours chilling
- Yield: 3 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
For the Filling:
- 1 batch of Peanut Butter Pie Dip (blend: tofu, peanut butter, date sugar)
For the Crusts:
- 2 cups almond flour
- 1/4 cup NuNaturals unsweetened cocoa powder
- 1/2 cup vegan butter, melted
- 2 tablespoons The Date Lady date sugar
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper to prepare for baking the crusts.
- Make the Crusts: In a bowl, thoroughly mix together the almond flour, unsweetened cocoa powder, date sugar, and melted vegan butter until a dough forms. Divide the dough into 3 equal portions and shape each into circles with raised edges directly on the parchment-lined baking sheet to resemble mini pie crusts.
- Bake the Crusts: Place the baking sheet in the preheated oven and bake the crusts for 15 minutes. Once baked, remove the crusts from the oven and allow them to cool completely on the baking sheet to set their shape.
- Prepare the Filling: In a food processor, combine soft tofu, peanut butter, and date sugar. Blend until the mixture is smooth and creamy, forming the peanut butter pie dip filling.
- Assemble the Pies: Spoon the prepared peanut butter filling evenly into each cooled chocolate cookie crust, filling them generously but without overflowing.
- Chill Before Serving: Refrigerate the assembled mini pies for at least 2 hours to allow the filling to firm up and the flavors to meld beautifully.
- Garnish and Serve: Just before serving, optionally drizzle with chocolate sauce, sprinkle chocolate chips, and add chopped peanuts for extra texture and flavor.
Notes
- This recipe yields extra filling; the leftover dip makes an excellent accompaniment for pretzels, fresh fruit, or graham crackers.
- Make sure to let the crusts cool completely before adding the filling to avoid sogginess.
- Use soft silken tofu for the smoothest and creamiest filling texture.
- For a nut-free variation, substitute peanut butter with sunflower seed butter and check all ingredients accordingly.
- Store leftovers covered in the refrigerator for up to 3 days.
