Healthy Peanut Butter Pie Recipe

If you think healthy, clean eating means you can’t enjoy yummy, indulgent desserts anymore, think again. This healthy peanut butter pie recipe is made with simple, whole ingredients, and zero refined sugar. What could be better than a peanut butter pie that has zero guilt. Gluten free and easily adaptable to be paleo diet friendly.

This pie is no bake and only requires a few minutes of hands on work. Just keep in mind it will need a couple of hours to chill in the fridge so the filling sets.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Ingredients for Healthy Peanut Butter Pie

This recipe uses eight whole food ingredients.

For the crust

• Cashews – we prefer unroasted so that we can use them however we choose. Roasted cashews will also work perfectly in this recipe.
• Cocoa powder – or use cacao powder for a less processed option.
• Unrefined mineral salt – we use Redmond’s Real Salt. If you are using roasted cashews omit this.
• Coconut oil – I prefer unrefined coconut oil for the mild coconut flavor, but if you’re not a fan refined coconut oil is good too.
• Pure maple syrup

For the filling

• Natural peanut butter – make sure the only ingredients in your peanut butter are peanuts and salt. Again you can use any seed or nut butter you prefer.
• Milk & Cream – if you need a dairy free option, substitute both the milk and cream with your preferred dairy free milk. Coconut milk will give you the thickest set. Almond milk and other nut milks will result in a more pudding like texture in your pie filling.
• Dates – we use medjool dates
• Salt – just a pinch really rounds out the flavor.

You’ll also need a pie tin or a spring form pan.

How to make healthy peanut butter pie

First things first, get your pie tin or spring form pan ready to go. You don’t need to do anything to prepare a pie tin, but if you are using a spring form pan, a circle of parchment paper is really helpful. Set that aside and let’s get making our crust.

In a blender add your cashews, cocoa powder, melted or softened coconut oil, salt, and maple syrup. Pulse until fully blended, pausing to push down the sides as needed. You may also need to take a knife to loosen up the contents in bottom of the blender to make sure everything is evenly incorporated.

With that all blended up, go ahead and add that mixture to the pie tin or pan. Reserve about 1/2 cup of the crust mixture for sprinkling on top of the pie later. Press the crust into the pie tin and up the sides a bit.

Now, using the same blender we just used, (cause who wants to clean more dishes than necessary?), add your peanut butter, milk and cream or your dairy free alternative, dates, and pinch of salt to the blender. Blend on high speed for about one minute.

If you are using dairy free milk for this recipe you are going to have some serious doubts at this point. The filling will be so runny you’ll think there’s no way it could possibly set into the thick creamy lusciousness we are after. Never fear! It will set. Coconut milk will give you the thickest set, other milks will set, but may still be a little on the runny side, though still delicious.

Pour the filling into the crust and sprinkle the remaining crust mixture over the top. Chill for at least two hours before cutting into it. For dairy free milk, wait for four hours before enjoying. And that’s all there is to it.

If you love healthier dessert recipes, especially those involving chocolate and peanut butter, you’ll love these healthy reeses or peanut butter date bars, too.

If you give this recipe a try let me know! I hope you all love it as much as my family does.

Happy no-baking! 😊