This No-Bake Vegan Peanut Butter Cup is dreamy and delicious, but made from only 9 simple ingredients! A perfect plant-based & gluten-free dessert.
For the Chocolate Crust*:
- 2 1/2 cups (75 g) plain brown rice crisp cereal (or similar)
- 2 tablespoons cocoa powder*
- Pinch of salt
- 3 tablespoons grade A maple syrup
- 1/4 cup (63 g) natural salted peanut butter
- 1 cup (180 g) dairy-free chocolate chips
For the Filling:
- 16 ounces (450 g) silken tofu
- 2/3 cup (165 g) natural salted peanut butter*
- 1/4 cup (60 ml) + 2 tablespoons grade A maple syrup
- 1 teaspoon vanilla extract
- Juice of 1 small lemon
- 1/4 teaspoon sea salt
For the Chocolate Swirl:
- 2 tablespoons dairy-free chocolate chips
- 1 tablespoon non-dairy milk
- Prep: grease an 8″ tart or pie pan with non-stick cooking spray and set aside. Make sure you have enough room in your fridge and freezer to be able to store the pie on a level surface.
- Crust: add the cereal, cocoa powder, and a pinch of salt to a food processor. Pulse for 30 seconds, until most of the cereal is broken up — there will still be some whole pieces, but that’s okay. Add the maple syrup and peanut butter to the food processor and process until a crumbly “dough” forms. Transfer the mixture to the prepared pan and use your fingers to firmly and evenly press into the pan base.
- Chocolate Layer: add the chocolate chips to a medium microwave-safe bowl and cook for 1 minute, then stir with a clean and dry spatula. Continue to microwave at 30 seconds intervals, stirring the chocolate between each interval. Once the chocolate is about ~80% melted, continue to stir until the residual heat melts all of the chips. Pour the chocolate over the pie base and use a spatula to spread evenly. Place in the freezer for 10 minutes, until the chocolate has set.
- Peanut Butter Filling: In the meantime, add the tofu, peanut butter, maple syrup, vanilla, lemon juice, and salt to the food processor and process for at least 60 seconds, until the mixture is thoroughly whipped and smooth. Pour this mixture over the pie base and use a spatula to smooth out the top.
- Chocolate Swirls: Combine the chocolate chips and milk together in a small, microwave-safe bowl and microwave for 15-20 seconds. Use a spatula to rapidly mix together until a smooth, fudge-like sauce forms. Dollop 1 teaspoon-sized drops of the fudge mixture on top of the peanut butter mixture, then use a toothpick to swirl the chocolate and PB filling together.
- Set & Serve: place the pie in the fridge overnight until set, or for at least 8 hours. You can also place the pie in the freezer for at least 4 hours and thaw before serving. Once set, serve as desired; leftovers will keep in the fridge for up to 5 days, or in the freezer for up to 2 months.
- Crust: I used a 1 1/2 tablespoons of regular cocoa powder and 1/2 tablespoon of dutch-processed cocoa powder to give the crust a darker, oreo-like color. This is totally optional though, and will not drastically affect the final taste. You can also use cacao powder instead of cocoa powder, if you’d like.
- Double Crust: if you would like to have a thicker pie base and line the sides of your pie as well, 1.5x the crust recipe — 3 3/4 cups cereal, 3 tbsp cocoa powder, 4 1/2 tbsp maple syrup, 1/4 cup + 2 tbsp peanut butter, and 1 1/2 cups of chocolate chips to coat.
- Peanut Butter: if your peanut butter is unsalted, use 1/2 teaspoon of salt in the PB filling instead of 1/4 teaspoon.