Love peanut butter cups? This is the treat for you. With a rich, chocolatey crust and a deep, nutty, creamy inside, this dessert is for all the peanut butter and chocolate lovers, whether you're vegan or not. Silken tofu acts as a smooth, thickening component for the filling, as well as canned coconut cream. This easy, no-bake dessert packs all the indulgent flavors of your favorite candy bar, yet it's still dairy-free, gluten-free, and made with natural sweeteners.

Sara Tane
Sara Tane
Recipe by MyRecipes

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Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
2 hrs 25 mins
Yield:
Makes 12 pies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make the crust, combine all ingredients for the crust in the bowl of a food processor until all ingredients are finely ground and mixture begins to come together into a ball. Divide mixture evenly among divide evenly among the cups of a 12-cup mini muffin pan; press evenly along bottom and slightly up sides of muffin cups to form each pie’s crust. Place in freezer while you prepare the filling.

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  • To prepare the filling, combine all ingredients in the bowl of a food processor until well blended. Pour peanut butter mixture evenly into prepared crusts. Return to freezer and chill for 2 hours. After 2 hours, keep pies in refrigerator until served.

  • Garnish, as desired.

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