Frozen Gluten Free + Vegan Peanut Butter Cup Pie
These Flourless Frozen Peanut Butter Pie Cups combine the flavors of a peanut butter cup and a creamy pie, perfect as a quick dessert that requires no baking.
Servings: 12 cups
Calories: 200kcal
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.
Notes
Let the cups sit at room temperature for 3 to 5 minutes before eating for a creamier texture.