This indulgent peanut butter pie pie really does taste as good as it looks. It gluten and dairy free too

  • 25mins plus chilling
  • 10
  • Easy


  • For the crust:
  • 10 dates
  • 160g cashew nuts
  • ½ tbsp coconut oil, melted
  • For the filling:
  • 250g smooth peanut butter
  • 300g vanilla coconut yogurt
  • 1 tbsp coconut oil
  • 60g dark vegan + gluten free chocolate to decorate


To make the creamy peanut butter pie: Grease a 20cm springform tin and line the bottom with greaseproof paper. Blend the dates in the processor until well chopped. Add the cashew nuts and blitz until they’re finely chopped. Pour in the coconut oil, blitz again. The mixture should stick together when you squeeze it.

Tip the crust into the prepared tin and press to the edges and 4cm up the sides. Use a small glass with a piece of greaseproof underneath to press flat and compact. Chill in the freezer.

Process all of the filling ingredients until smooth, scrape down the sides and whizz again. Scrape the filling into the prepared crust and smooth the top with a spatula. Cover with cling film and freeze for 2-3 hours or until set. Take out of the freezer half an hour before serving and remove from the tin onto a serving plate.

When ready to serve, gently melt the chocolate and drizzle all over the tart.

Cook’s tips:

If you prefer not to use chocolate then top with sliced bananas and some chopped nuts.

Dish is suitable for a vegan diet.

About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think