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Mini No Bake Chocolate Peanut Butter Pies

Mini No Bake Chocolate Peanut Butter Pies

These sweet and decadent vegan peanut butter pies could not be easier. Simply blend the base, fill with a chocolatey, peanut butter mix and chill. The hard bit is stopping at one…

Cooking Time 20 minutes (plus 1 hour chilling)
Skill Level Easy
Serves Makes 4


100g Mornflake Gluten Free Jumbo oats
100g buckwheat groats
8 medjool dates, pitted
4 tbsp cacao powder
2 tbsp cacao nibs
1 tbsp cacao butter, melted
Pinch of salt

125ml coconut cream
2 tbsp peanut butter + 4 tsp for drizzling
50g dark chocolate
1 tbsp maple syrup

Shaved dark chocolate
Roasted peanuts, crushed

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Put all of the ingredients for the pie crust into a food processor and process until the mixture sticks together to form a dough. Remove the mixture and divide into 4 (approx. 100g each).

Press the mixture into each of the mini fluted pie tins, then set to one side whilst preparing the filling.

Place the chocolate and coconut cream into a heat proof bowl and sit over a bain marie. Stir occasionally and once melted, stir in the peanut butter and maple syrup.

Remove from the heat and spoon 3 tbsp into each of the pies. Drizzle 1 tsp of peanut butter over each pie, then place in the fridge for 1 hour to firm up.

Before serving, sprinkle shaved chocolate and crushed peanuts over each pie.

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