Mocha Peanut Butter Pie
No-bake mocha peanut butter pie that’s creamy, chocolatey, and packed with bold espresso flavor. Vegan, effortless, and blessedly oven-free.
Ingredients
Crust:
- 1 ½ cups vegan chocolate cookie crumbs
- 1/4 cup melted coconut oil
- Pinch of sea salt
Filling:
- 1/2 cup creamy peanut butter
- 1/4 cup brewed espresso cooled
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 cup canned coconut cream chilled
- 1/4 cup cocoa powder
- Pinch of salt
Topping (Optional but glam):
- Vegan chocolate shavings
- Crushed roasted peanuts
- A dramatic drizzle of more peanut butter
Instructions
- Combine chocolate cookie crumbs, melted coconut oil, and salt in a bowl.
- Press crust mix into a pie dish evenly. Pop in the freezer while you handle the magic.
- In another bowl, whisk peanut butter, maple syrup, espresso, vanilla, cocoa, and salt.
- Gently fold in chilled coconut cream until silky and no lumps remain.
- Pour filling over the crust and smooth the top with a spatula like your life depends on it.
- Refrigerate pie for at least 2 hours until set.
- Before serving, top with shavings, crushed peanuts, or more peanut butter (because why not?).
- Slice, serve, and pretend this was all part of your self-care plan.
Notes
🔬 Nutritional Info (Per Slice)
- Calories: 290
- Total Fat: 19g
- Saturated Fat: 8g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
🌱 Vitamins & Minerals (Per Slice)
- Magnesium: 8%
- Iron: 6%
- Vitamin E: 5%
- Zinc: 5%
- Folate: 4%
💡 Tips & Notes
- Want it firmer? Freeze it for 20 minutes before slicing.
- Swap peanut butter with almond or cashew butter if you’re feeling adventurous.
- Use decaf if your anxiety already has espresso-level energy.
- Coconut cream whips better when chilled overnight—like you, post-breakup.
- Pair with a hot coffee and some unapologetic couch time.