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These easy-to-make Mini Vegan Peanut Butter Pies are the ultimate peanut butter lover’s dessert! They are naturally sweetened, high in plant-based protein, gluten-free, and taste like the original.
Everyone has those classic family recipes that are passed down from generation to generation and become favorites over the years. My grandma’s Sunday sauce, my mom’s homemade granola…I grew up with recipes that now bring comfort and nostalgia every time I have them. One of these recipes also happens to be my ALL TIME FAVORITE dessert. My grandma’s Peanut Butter Pie with Oreo Cookie Crust will forever and always be my all-time favorite treat.
I request it over birthday cake, holiday pies, and even her homemade cookies. It’s just THAT good. When I had a craving for it the other day, I thought it was time I tried making my own version of it…and maybe even health-ing it up a bit? You know I am all about adding some better nutrition to classic recipes!
Healthy Baking Made Easy
My grandma’s original recipe calls for tons of high-fat dairy, refined carbs/sugar, and other high fat dairy products. In my recipe, I swapped out the Oreos for a homemade rich-tasting chocolate cookie crust made from Bob’s Red Mill Almond Flour. Have you baked with Bob’s Almond Flour? It gives baked goods the most buttery, rich-tasting texture!! For sure one of my all-time favorite ingredients.
As you know, Bob’s Red Mill products are my go-to for baking and I use them in all of my recipes here on the blog AND on Instagram. All of their products contain NO artificial flavors or colors, are good sources of fiber, and are Non-GMO Project Approved and gluten-free!
I also swapped out the dairy for tofu which does the job of creating a lusciously creamy and rich-tasting pie filling without tons of fat and with a HIGH amount of plant-based protein. I love using their products to make healthy versions of traditional desserts.
With the crusts made and the filling mixed, I put the two together to create the most delicious dessert I’ve ever made. Friends, I am NOT lying when I say these mini pies might even be better than the original!
Mini Peanut Butter Pies with Chocolate Cookie Crusts
- Prep Time: 10 mins
- Cook Time: 15
- Total Time: 25 mins
- Yield: 3 mini pies 1x
- Category: Dessert
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a bowl, mix together almond flour, cocoa powder, coconut sugar, and melted butter. Divide into 3 portions and form circles with raised edges on the baking sheet (should look like mini pie crusts). Bake for 15 minutes. Remove from the oven and let cool completely on the baking sheet.
In a food processor, combine the tofu, peanut butter, date sugar and blend until smooth.
Spoon into the pie shells. Refrigerate at least 2 hours before serving. Drizzle with chocolate sauce, chocolate chips, and chopped peanuts if desired.
Note: You will probably have a lot of excess filling…use it as a dip for pretzels, fruit, graham crackers, etc!
With Mother’s Day right around the corner, these mini pies are the perfect brunch dessert for you to treat your mom (and yourself!). The combination of sweet, creamy peanut butter with a chocolatey cookie crust is TO DIE FOR. Plus, you can’t beat the fact that these have minimal ingredients, are low in sugar, TOTALLY VEGAN, and so easy to make. They might even be easier than the original full-sized pies my grandma used to make.
Now the true test? To have my mom (who grew up eating my grandma’s pie!) and grandma herself try my creation! I specifically created this recipe to make 3 mini pies so we could try them all together.
Grandma, mom, and ME approved…you will LOVE these Mini Peanut Butter Pies with Chocolate Cookie Crusts! But I’ll warn you, they are QUITE addicting. I wouldn’t blame you if you ate all 3 mini pies by yourself. 😉
Are you a peanut butter lover like me?
What’s your favorite childhood dessert?
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