No-Bake Chocolate Strawberry Peanut Butter Crunch Pie GF Vegan

This vegan pie takes the classic chocolate peanut butter combo and adds a twist, crunchy freeze dried strawberries and airy rice puffs. Gluten-free with no refined sweeteners or added oils, just nourishing plant-powered goodness in an easy no-bake dessert that’s fancy enough for company.

WHY I LOVE IT

This pie brings together so many nostalgic flavors. First, there’s a nod to all the chocolate peanut butter pies I’ve ever made or had, vegan or otherwise, which are themselves a homage to the timeless peanut butter cup. Then there’s the fact that when you mix the concentrated berry flavor in freeze dried strawberries with peanut butter it evokes peanut butter jelly sandwich memories, while the chocolate strawberry combo is reminiscent of fresh strawberries covered in dark chocolate. Although you can’t taste the sweet potato in the crust, it creates a color and texture that’s on par with the best crushed cookie crusts. The nutrient density of this pie is over the top. Every bite is packed with fiber, protein and antioxidants. And although it eats like a fun decadent dessert, the nutrients satisfy and fill you up in a way that keeps you from overdoing it. Full disclosure, as I was developing this recipe I had a slice of this pie for breakfast every day for over a week and never got tired of it.

FOOD PROCESSOR

The best appliance for this recipe is a food processor because it works well for both the crust and the chocolate ganache. A high speed blender can also work, especially for the ganache.

MAKING YOUR OWN OAT FLOUR

If you want to use store-bought oat flour that’s fine. But since you need a food processor for this recipe anyway, you may as well make your own oat flour out of rolled oats. Simply place the oats in a food processor and pulse until you get flour. A nice thing about making your own oat flour is that you can make it a bit coarser than store-bought which is often better for recipes. For this pie crust, I like the oat flour to have the texture of coarse sand. It’s also better for strictly gluten-free folks who already have a trusted brand of gf oats.

FREEZE DRIED STRAWBERRIES

The first time I made this pie I used a one ounce bag of sliced freeze dried strawberries. Most of the pieces were larger than what I wanted so I crumbled them up with my fingers. If your freeze dried strawberries are the sliced kind I recommend you do the same. A one ounce package will be just about the right amount so no need to measure. Browsing online I discovered freeze dried strawberry pieces which are easier to use and cost significantly less.

RICE PUFFS OR CRUMBLED RICE CAKES

My idea for using rice puffs for the peanut butter strawberry middle layer of the pie came from watching videos by plant-based volume eating influencers like Amy Deane of Broccoli Mum. Crumbled rice cakes are used more often than rice puffs in recipes but I wanted to keep things as whole grain as possible and couldn’t find any whole grain rice cakes where I shop. Either way, puffy rice lightens up the texture in an otherwise dense pie adding fiber without a lot of calories and keeping things gluten free.

COCOA POWDER IS A WHOLE PLANT FOOD

Rejoice! Cocoa powder is a whole plant food with a number of nutritional benefits. Although processing is involved, cocoa powder is derived from whole seeds of the cacao tree, and retains many of the nutrients present before processing including fiber, antioxidants and minerals like iron, magnesium, copper and zinc. To maximize the health benefits, choose natural rather than Dutch processed cocoa powder.

SHELF STABLE SILKEN TOFU

Firm or extra firm shelf stable silken tofu makes for a beautifully smooth ganache-like chocolaty layer. The versatility of silken tofu for plant-based cooking can’t be overstated. Packed in a small carton, the shelf stable version is perfect for desserts and always ready to go on your pantry shelf, no refrigeration needed. I stock up whenever I’m at my favorite Asian grocery store, but you can often find it at regular grocery stores in the non-refrigerated Asian foods section or order online.

THE MAGIC OF DATES IN WFPB DESSERTS

Dates are intensely sweet with a rich caramel-like flavor. When processed in a high speed blender with other ingredients, dates work as a binder, holding mixtures together. Pureed dates also help to lock in moisture, acting as a substitute for added fats in whole food plant-based frosting recipes. From a nutritional standpoint, dates are a whole plant food packed with fiber and a symphony of other nutrients.

My favorite dates are pitted Deglet Noor because they’re sweet, flavorful, widely available and usually soft and moist. You can also use medjool dates by prepping and measuring them in the same way as you would Deglet Noor.

PREPPING AND MEASURING DATES

When I use dates in recipes I always begin by slicing them. I have found that dates that are supposedly pitted are, in fact, usually not all pitted. Pre-slicing my dates gives me the opportunity to examine them and remove any hidden pits and hard stems that may still be attached to the dates. In recipes like this one where the dates will be processed in a blender or food processor, slicing the dates allows them to be processed more quickly and effectively. Another advantage of slicing dates is that it allows for greater consistency in volume measuring. Once the dates are sliced they can be pressed into measuring cups or spoons.

NO-BAKE SWEET POTATO OAT CRUST

The pie crust for this recipe comes together quickly and easily in a food processor. If you just used your food processor for making the oat flour, you can just leave it in there. Process oat flour, cooked sweet potatoes, maple syrup and a pinch of salt in until a ball forms. That’s your crust!

Now transfer the crust into an 8 inch (20 cm) springform cake pan. Using your finger or a flat bottom untapered glass, press the crust into a flat layer that goes up the sides a little bit. This dough is pretty easy to work with so I usually just use my fingers. To make things easier you can dip your fingers in water to help smooth out the crust.

PEANUT BUTTER STRAWBERRY LAYER

For the peanut butter, strawberry, rice puff layer you’ll need a small mixing bowl and a silicone cake spatula. If your peanut butter is stiff, place it in the bowl first and heat it in the microwave for about 20 seconds to soften. Then gently fold in the freeze dried strawberry chunks and rice puffs or crumbled rice cakes. That’s it! Now just press this mixture over the crust. I like to use the back of a large soup spoon to help press it down.

CHOCOLATE GANACHE LAYER

Start by wiping or rinsing away any pie crust left on your food processor’s bowl or blades. Then add the silken tofu, chopped dates, cocoa powder and vanilla extract to the bowl and process until smooth. For this step I recommend being patient and getting the mixture as creamy as possible. Creating a smooth ganache can take quite a bit of processing. You will need to use a silicon cake spatula to push down the mixture from the sides of the food processor bowl several times in order to incorporate all of the ingredients. If the dates you’re using are very dry, there’s a chance you may need to add a tiny bit of liquid (either water or plant milk), but only do this as a last resort if absolutely necessary when the mixture is just too dry and won’t get smooth. Less is more when adding extra liquid so only one teaspoon at a time. You’re not likely to need more than two teaspoons of extra liquid, three max.

Once you’ve created your chocolate creamy ganache, spread it evenly over the peanut butter strawberry layer of the pie using a clean spatula.

CHILLING THE PIE

Patience is a virtue, always, but especially when it comes to getting the best results from creamy no-bake pie recipes. This pie needs to be refrigerated for a minimum of three hours before serving. An overnight chill of 12 to 24 hours is ideal and holds up well in the fridge for up to five days. On the bright side this recipe is perfect when you’re prepping in advance for a special event.

OPTIONAL TOPPINGS

This pie is tasty enough on its own, but if you want to make it look a little fancier while heightening the flavor experience, chopped peanuts and/or fresh strawberries are a lovely way to go. You can use as many strawberries on the pie as you want and the same goes for chopped peanuts. Other great options are cacao nibs which highlight the chocolatiness, or placing sliced freeze dried strawberries decorative over the top of the pie.

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