Description
A rich and creamy vegan no-bake peanut butter pie that’s incredibly easy to make, perfect for a quick and satisfying dessert.
Ingredients
- 1 1/2 cups raw cashews, soaked for at least 4 hours or overnight
- 1/2 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1/4 cup peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 pre-made vegan pie crust
- Optional: melted vegan chocolate for drizzling
Instructions
- Drain and rinse the soaked cashews.
- In a high-speed blender or food processor, combine the drained cashews, coconut milk, maple syrup, peanut butter, vanilla extract, and salt.
- Blend until completely smooth and creamy, scraping down the sides as needed. This may take several minutes.
- Pour the peanut butter filling into the vegan pie crust and spread evenly.
- Cover the pie and refrigerate for at least 4 hours, or until firm.
- Before serving, drizzle with melted vegan chocolate if desired.
Notes
- Soaking the cashews is crucial for achieving a smooth and creamy texture.
- For a quicker soak, you can cover the cashews with boiling water and let them sit for 1 hour.
- Ensure your peanut butter is creamy and free of added sugars for the best flavor.
- The pie can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American