Vegan Peanut Butter Pie with Jam
An epic vegan peanut butter pie with a chocolate cookie crust and raspberry jam. Uses less than 10 ingredients and can be made refined sugar free and gluten free!
Servings: 12
Ingredients
Crust
- 250g vegan-friendly chocolate cookies, gluten-free if needed (note 1 for alternatives)
- ⅓ cup (75g) melted vegan butter or margarine or coconut oil
Raspberry jam (or use 125g thick store-bought jam, see note 2 for raspberry chia jam alternative)
- 1 cup (125g) fresh or frozen raspberries
- 1 tablespoon cornstarch / corn flour
- 1-2 tablespoons granulated sugar, or any other sweetener, to taste
- Dash of lemon juice, optional to taste
Filling
- 1 ¼ cups (325g) firm silken tofu
- 1 cup (310g) smooth peanut butter
- 1 cup (240g) thick scoopable canned coconut cream
- ½ cup (95g) brown or coconut sugar
- 1 teaspoon vanilla extract, optional
- Pinch of salt, to taste, optional
To decorate (optional)
- 3 tablespoons freeze dried raspberries
- 3 tablespoons roasted peanuts, chopped
Instructions
To make the crust:
- Preheat oven to 180°C (350°F).
- Add the cookies or graham crackers to a blender or food processor and pulse until it forms fine crumbs. Add the melted vegan butter and pulse until it resembles wet sand.
- Firmly press the mixture into an 8 inch tall tart pan with a removal bottom or 9 inch pie pan. Bake for 10 minutes. If the crust collapses a little (which is normal), press it back with a spoon or flat cup while it's warm.
- Bake for 10 minutes. If the crust collapses a little (which is normal), press it back with a spoon or flat cup while it's warm.
To make the raspberry jam (or use store-bought):
- Addall ingredients to a small saucepan over medium heat. Stir and mash berries with a fork. Cook for 5 minutes or until the mixture is slightly thickened. If desired, add more water for a thinner jam.
- Spread all the jam on the bottom and sides of the pie crust. Chill the pie crust in the fridge.
To make the peanut butter mousse filling:
- Addall ingredients to your blender and blend until very smooth.
- Pour the mixture into your pie crust and smooth the surface. Chill the pie in the fridge for 4 hours or until it’s no longer wobbly.
- Decorate the pie as desired and serve chilled!
Notes
- For an oreo cookie crust, use 24 oreo cookies (~270g) including the cream filling and ¼ cup melted vegan butter. For a graham cracker crust, use 225g chocolate graham crackers and 25g cane, brown or coconut sugar.
- To make a raspberry chia jam, combine 1 cup (140g) raspberries, 3 tablespoons chia seeds and 1-3 tablespoons liquid sweetener (to taste) in a small mixing bowl. Mash the raspberries with the back of a fork until all juices have been released and there are no big lumps. Set aside for 10 minutes to thicken and use as needed.
Nutrition
Serving: 1 serve | Calories: 393kcal | Carbohydrates: 31g | Protein: 10g | Fat: 28g | Cholesterol: 1mg | Sodium: 206mg | Potassium: 343mg | Fiber: 3g | Sugar: 15g | Vitamin A: 245IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
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