Delicious Flourless Frozen Peanut Butter Pie Cups You’ll Love
Flourless Frozen Peanut Butter Pie Cups are my go to answer for that moment when you want dessert right now, but you do not want to bake a whole pie or wash a mountain of dishes. I started making these on hot afternoons when turning on the oven sounded like a bad idea. They taste like a peanut butter cup and a creamy pie had a baby, and then that baby decided to live in your freezer. The best part is how simple they are, with everyday ingredients and a muffin pan. If you have peanut butter and a little patience while they freeze, you are basically set. 
Making of: Frozen Gluten Free + Vegan Peanut Butter Cup Pie
Let me walk you through how I make these Flourless Frozen Peanut Butter Pie Cups at home. This is the kind of recipe I can make while the kitchen is messy, the kids are asking questions, or I am half listening to a podcast. It is flexible, forgiving, and honestly hard to mess up.
What you will need
Here is the simple lineup. If you already keep peanut butter and chocolate in the house, you are halfway there.
- Natural peanut butter (creamy is easiest, but crunchy is fun too)
- Coconut cream (or the thick part from a chilled can of full fat coconut milk)
- Maple syrup (or agave)
- Vanilla extract
- Salt (just a pinch makes it pop)
- Dairy free chocolate chips or a chopped dark chocolate bar
- Coconut oil (helps the chocolate layer set with a nice snap)
- Muffin pan plus paper liners, or a silicone muffin tray
Quick note on peanut butter: if yours is super stiff, warm it for 10 seconds so it stirs smoothly. If it is very runny, that is fine too. These cups are pretty chill about it.
Step by step (my low stress method)
1) Line a muffin pan with liners. If you use silicone, you can skip liners, but I still like them because they peel off easily.
2) Melt your chocolate. I microwave chocolate chips with coconut oil in 20 second bursts, stirring in between. You want it smooth, not scorching hot.
3) Spoon a little melted chocolate into each liner and tilt it around so it coats the bottom. Pop the pan in the freezer for about 10 minutes so the base firms up.
4) Make the filling: stir peanut butter, coconut cream, maple syrup, vanilla, and salt until it looks fluffy and creamy. If it seems too thick, add a spoonful more coconut cream. If it seems too soft, add a little more peanut butter.
5) Add filling on top of the chocolate bases. I usually fill each cup almost to the top because nobody wants a sad thin layer of filling.
6) Spoon more melted chocolate over the top and gently tap the pan so it spreads. If you want, sprinkle flaky salt or chopped peanuts on top before it sets.
7) Freeze until solid, at least 2 hours. Overnight is even better if you are planning ahead.
That is it. Once they are frozen, you can move them to a freezer bag to save space. I try to label the bag, but honestly, in my freezer it becomes a mystery bag of happiness.
If you are in a peanut butter mood lately, you might also love these chocolate peanut butter treats when you want something more snacky than pie like. And if you are on a serious no bake kick, my other favorite is easy no bake peanut butter cookies, especially for sharing.
Serving tip: let the cups sit on the counter for 3 to 5 minutes before eating. The center turns extra creamy and it tastes more like a true pie bite instead of a hard frozen bar.
By the way, these Flourless Frozen Peanut Butter Pie Cups are naturally gluten free and vegan as long as your chocolate chips are dairy free. It is one of those recipes that works for a bunch of different eaters without screaming “health dessert.” It is just genuinely good.
“I made these for a game night and everyone thought they were store bought. I kept sneaking back to the freezer for one more. The salty chocolate top is everything.”
Nutrition Information
I am not a dietitian, but I do like to give realistic nutrition context so you know what you are getting. These are rich and satisfying, so one cup usually does it for me. Also, because there is no flour and no baking, the ingredients stay pretty straightforward.
Here is the general nutrition vibe:
Protein and healthy fats: Peanut butter brings protein and keeps these filling.
Lower fuss ingredients: No flour, no eggs, no butter required.
Sweetness control: You can adjust the maple syrup up or down depending on your taste.
If you want to tweak them:
To reduce sugar: Use darker chocolate and less maple syrup in the filling.
To boost protein: Mix in a spoonful of peanut butter powder or add a little plant based protein you like, but add slowly so the filling does not turn dry.
To make them nut free: Sunflower seed butter works, but the flavor will change, and it can turn a little green sometimes when mixed with certain ingredients. Still tasty though.
One more practical thing: coconut cream is higher in saturated fat, so if that is something you watch, you can try thick oat based whipping cream. The texture is slightly lighter, but still delicious.
Related Recipes
Once you make these Flourless Frozen Peanut Butter Pie Cups, it is hard not to start collecting freezer desserts like they are a hobby. If you are the kind of person who loves having a little treat ready to go, you are in good company here.
When I want a warm peanut butter moment instead of frozen, I do this mug recipe because it is basically instant comfort: delicious flourless peanut butter mug cake no sugar recipe. It is great for nights when I want dessert but do not want leftovers calling my name for three days.
And if you are more of a pie person in general, especially around the holidays, I have a soft spot for a classic fruit pie. This one is cozy and buttery in the best way: buttery creamy cranberry pie. Totally different vibe, but it scratches that pie itch.
Flavor twists for the cups if you want to play around:
Chocolate cookie base: Press crushed gluten free cookies mixed with a bit of coconut oil into the bottom before adding chocolate.
Banana swirl: Mash a little ripe banana and swirl into the peanut butter filling for a PB banana vibe.
Jelly center: Freeze tiny dots of strawberry jam on parchment, then tuck one into each cup for a surprise PB and J moment.
I love that you can keep the idea the same but change the mood with small swaps. That is probably why I make these so often.
Reader Interactions
If you make these, I really want to know how it went in your kitchen. Did you go heavy on the chocolate? Did you add flaky salt? Did you hide a few in the back of the freezer so nobody else would find them? No judgment here.
A few things readers usually ask me to troubleshoot:
If your chocolate layer cracks: Totally normal when it is very cold. Let the cups sit a few minutes before peeling the liner and biting in.
If your filling is not creamy: Make sure your coconut cream is the thick part, and stir the peanut butter well if it separated in the jar.
If they stick to the liners: Silicone liners help, or let them warm for 2 minutes and then peel.
Also, if you served these at a party and people asked for the recipe, that is the best feeling. It is the exact reason I keep making Flourless Frozen Peanut Butter Pie Cups for gatherings. They look fancy, but they are secretly easy.
Discover more than 450 proven Jules recipes
I love having a solid recipe source I can trust, especially for gluten free ideas that actually work and do not feel like a compromise. If you want more tested inspiration beyond my kitchen, you can browse Frozen Chocolate Peanut Butter Pie Cups – gfJules #1 GF Blog for another fun take on the frozen peanut butter and chocolate combo. I always find it helpful to compare methods and pick up little tricks, like different ways to layer or sweeten. And honestly, having a big recipe collection to pull from makes weekly meal planning feel less tiring.
Common Questions
1) How long do these need to freeze?
At least 2 hours to get solid. If you want the cleanest layers, freeze overnight.
2) Can I use regular dairy ingredients?
Yes. Heavy cream works instead of coconut cream, and regular chocolate chips work too. The texture is extra rich that way.
3) How do I store them without freezer burn?
Once fully frozen, move them to a freezer bag or container with a tight lid. I like to keep the liners on until serving.
4) Can I make them without coconut?
You can try a thick oat based cream or a vegan cream cheese style base. Just aim for something thick and creamy so the filling sets.
5) What if my peanut butter filling tastes too salty or not sweet enough?
Stir in more maple syrup if you want it sweeter. If it is too salty, add another spoonful of coconut cream and a bit more peanut butter to balance it out.
A sweet little freezer habit worth starting
If you want an easy treat that feels like a reward at the end of the day, these cups are it. You get a creamy peanut butter center, that chocolate snap, and zero oven heat. Keep a batch of Flourless Frozen Peanut Butter Pie Cups in your freezer and future you will be very grateful. And if you feel like comparing variations, the Frozen Chocolate Peanut Butter Pie Cups – gfJules #1 GF Blog link is a fun place to explore too. Make them once, tweak them to your taste, and do not be surprised if they become your most requested dessert.
Frozen Gluten Free + Vegan Peanut Butter Cup Pie
Ingredients
For the peanut butter filling
- 1 cup Natural peanut butter Creamy is easiest, but crunchy works too.
- 1/2 cup Coconut cream Use the thick part from a chilled can of full fat coconut milk.
- 1/4 cup Maple syrup You can substitute with agave.
- 1 teaspoon Vanilla extract
- 1 pinch Salt Enhances flavor.
For the chocolate layer
- 1 cup Dairy free chocolate chips Or a chopped dark chocolate bar.
- 1 tablespoon Coconut oil Helps the chocolate layer set smoothly.
For assembly
- 12 pieces Muffin liners You can also skip if using a silicone muffin tray.
Instructions
Preparation
- Line a muffin pan with liners or use a silicone muffin tray.
- Melt chocolate chips with coconut oil in the microwave in 20 second bursts, stirring in between until smooth.
- Spoon a little melted chocolate into each liner and tilt around to coat the bottom, then freeze for about 10 minutes.
- Stir together peanut butter, coconut cream, maple syrup, vanilla, and salt until smooth and fluffy. Adjust texture as needed.
Assembly
- Add the peanut butter filling to each chocolate base, filling nearly to the top.
- Spoon more melted chocolate over the top and optionally sprinkle with flaky salt or chopped peanuts.
Freezing
- Freeze until solid, at least 2 hours or overnight for best results.
- Once frozen, transfer to a freezer bag for storage.
