No-Bake Peanut Butter Cup Pie

Yield One 8-inch pie


  • 1 1/2 cups almond meal
  • 1/4 cup cocoa powder
  • 1/4 cup pure maple syrup
  • 3 tablespoons coconut oil
  • Pinch of salt


  • 1 cup creamy all-natural peanut butter
  • 3/4 cup water
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1/4 teaspoon sea salt*

Chocolate Topping:

  • 2 tablespoons melted coconut oil
  • 2 tablespoons pure maple syrup, at room temperature
  • 3 tablespoons cocoa powder

*I used salted peanut butter and still felt the 1/4 teaspoon of salt was needed to balance the sweetness in the peanut butter filling. If you use unsalted peanut butter, you may want to add more salt, to taste. Since you can taste the filling as you go, your pie will taste exactly the way you’d like it to.

1. Line an 8-inch springform pan or pie dish with parchment paper and set aside.

2. To prepare the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.

3. To prepare the filling, combine the four ingredients in a blender, and blend until completely smooth and silky. Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 to 6 hours.

4. Once the pie is firm, prepare the chocolate topping. Combine the coconut oil, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top.

5. Allow the pie to sit at room temperature for 15 minutes to make it easier to slice and serve. Store any remaining pie in the refrigerator for up to one week.