Mini Chocolate Peanut Butter Pies

Mini Chocolate Peanut Butter Pies

These Mini Chocolate Peanut Butter Pies are rich and indulgent. A thick peanut butter cream filling is layered into a chewy chocolate pie crust and drizzled with melted chocolate and peanut butter drizzle.

This recipe is a healthier version of peanut butter pie turned vegan, gluten-free, and refined sugar-free. I have used whole food ingredients to create an indulgent recipe that is nourishing and satisfying. The combination of healthy fats from the coconut cream, coconut oil, and peanut butter, along with protein in the peanut butter and pecans makes this dessert macronutrient balanced and filling.

These are best stored in the freezer and thawed for a few minutes at room temperature or in the fridge before enjoying.

Follow me @livesimplyhealthy for more easy recipes and meal ideas!

For more dessert recipes, try my Chocolate Fudge Cheesecake, Healthy Nanaimo Bars, or Raw Fudge Brownies.

Mini Chocolate Peanut Butter Pies

Laura Brining

Indulgent and rich mini chocolate peanut butter pies.

5 from 1 vote

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

Pie Crust:

• 1 cup pecans
• 1/2 cup dates
• 2 tablespoons cocoa powder

Peanut Butter Cream Filling:

• Coconut cream from one 400ml can of full fall coconut milk chilled
• 1/4 cup peanut butter
• 1/2 teaspoon vanilla
• 3 tablespoons maple syrup
• 1 tablespoon coconut milk

Chocolate Drizzle:

• 1 tablespoon coconut oil melted
• 1/2 tablespoon maple syrup
• 1 tablespoon cocoa powder
• OR 2 tablespoons melted dark chocolate

Peanut Butter Drizzle:

• 1 1/2 tablespoons peanut butter
• 1/2 tablespoon coconut oil

Instructions

 

• To prepare the chocolate pie crust, add the pecans and dates to a blender. Blend until fully combined and fine crumbs form. Add the cocoa powder and blend or stir to combine. Press into 4 silicone muffin cups or 4 cups in a greased muffin pan. Set aside.
• To prepare the peanut butter cream filling, separate the thick white coconut cream from the thin coconut milk in one 400ml can of CHILLED coconut milk. Add the coconut cream, peanut butter, vanilla, maple syrup, and 1 tablespoon of the separated coconut milk to a stand mixer or large mixing bowl. Blend until everything is fully combined and the coconut cream is a whipped consistency. Evenly spoon the mixture into the prepared pie crusts. Place in the freezer to set while you prepare the chocolate and peanut butter drizzle ingredients.
• To prepare the chocolate drizzle, melt 2 tablespoons of dark chocolate or mix the melted coconut oil with the maple syrup and cocoa powder. Stir until combined and set aside.
• To prepare the peanut butter drizzle, melt the peanut butter and coconut oil. Stir until combined.
• Drizzle the chocolate and peanut butter mixtures over the set peanut butter pies. Place in the freezer until fully set, at least 2 hours.
• Store in the freezer and let thaw in the fridge or at room temperature before serving.

Notes

Be sure to chill your can of coconut milk at least 12 hours before preparing the peanut butter cream filling. The coconut milk must be full fat in order to separate the coconut cream. I like the Thai Kitchen brand best.