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Vegan Peanut Butter Pie

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5 from 1 review

  • Author: Stephanie Pass
  • Total Time: 5 minutes
  • Yield: 4 1x


An easy peasy vegan dessert!


  • 1 package of mini pie shells
  • 1/2 cup of creamy peanut butter
  • 1/2 cup of coconut cream
  • 2 tablespoons maple syrup
  • 1/2 cup dark chocolate chips, melted


  1. Chill the coconut milk. If you have the time, put it in the fridge overnight. If you DON”T have the time, wrap the can in a wet paper towel and put it in the freezer for 30 minutes.
  2. Do not shake the coconut milk. Open it carefully and scoop out the cream that has risen to the top. Do not use the coconut water.
  3. Combine the coconut milk (about 1/2 cup), the peanut butter, and maple syrup and whip until creamy.
  4. Spoon into 4 small graham cracker crusts.
  5. Chill for about an hour.
  6. Melt the chocolate chips and then drizzle over the top of each tart.
  • Prep Time: 5 minutes
  • Category: Dessert
  • Cuisine: Vegan
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