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.

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Prep Time 30

Total Time 30

Course Dessert

Cuisine American, Gluten-Free, Gluten-Free Vegan, Heart Healthy, Plant Based Diet, Plant-Based, Vegan, WFPB, WFPBNO, Whole Food Plant-Based

Servings

Equipment

Food Processor
8 inch Springform Cake Pan (20 cm)
silicone spatula
Small Mixing Bowl
large spoon (optional)
metal cake spatula (optional)

Ingredients

For the Crust

1½ cup rolled oats, regular or gluten-free (or store-bought oat flour)
½ cup cooked sweet potato*
2 to 3 Tbsp maple syrup (I use about 2½ Tbsp)
1 Tbsp water or plant milk
⅛ tsp salt

For the Peanut Butter Strawberry Filling

⅔ cup creamy peanut butter**
1 cup freeze dried strawberry chunks*** (about 1 ounce)
½ cup rice puffs**** or crushed rice cakes

For the Chocolate Ganache

11.9 oz package shelf stable silken tofu, extra firm or firm
⅔ cup dates, pitted and coarsely chopped (packed)
6 Tbsp cocoa powder
1 tsp vanilla extract

Toppings (optional)

8 (or more) fresh strawberries
1 to 3 Tbsp chopped unsalted peanuts

Instructions

Make the Crust

If you're starting with store-bought oat flour proceed to step 3.
If you're starting with rolled oats, place oats in a food process and pulse on a lower speed for 30 second intervals, until you create a flour that's the texture of slightly coarse sand. Shake the bowl of the food processor after each interval. Usually 2 or 3 intervals of pulsing will be enough. Leave the oat flour in the bowl of the food processor after it has formed.
In the bowl of a food processor, combine oat flour, cooked sweet potato, maple syrup, water or plant milk and salt until it forms a ball.
Transfer pie crust dough to an 8 inch (20 cm) springform cake pan.
Remove pie crust residue from the food processor bowl and blade by rinsing it or gently wiping it with a clean moist towel. Set aside as you will need to use it again for the chocolate ganache layer.
Use your fingers or the bottom of a flat-bottom untapered to spread pie crust dough evenly over the bottom of the cake pan and up the sides a little bit creating a lip. Even if you use a glass you probably want to start with your fingers.

When pressing the pie crust with fingers it helps to keep them wet so I like to keep a bowl with water on hand.

Make the Peanut Butter Strawberry Layer

Place the peanut butter in a small mixing bowl. If your peanut butter is stiff, heat it in a microwave for about 20 seconds to soften.
To the peanut butter in the bowl, add freeze dried strawberry chunk and rice puffs (or crushed rise cakes). Use a silicone spatula to gently mix the ingredients together until evenly combined.
Press the peanut butter, strawberry and rice puff mixture over the prepared pie crust pushing it in to form a flat even layer. I like to use the back of a large soup spoon for this but wet fingers also work.

Make the Chocolate Ganache

Place the tofu, chopped dates, cocoa powder and vanilla extract in the bowl of the food processor and process until a smooth custard forms. You will need to push down the mixture from the sides of the bowl several times. Be patient. This could take several minutes of processing. If the dates you're using are very dry you may need to add a little bit more liquid, either more plant milk or water, one teaspoon at a time. Try to use as little extra liquid as possible. The ganache should be creamy but quite thick.
Using a clean silicone or metal cake spatula, spread the ganache evenly over the peanut butter strawberry layer of the pie.

Chill to Set

Don't skip this step! Adequate chilling is essential in order to create an attractive, sliceable pie.
Cover the springform pan with plastic wrap, aluminum foil or a dinner plate and refrigerate for a minimum of 3 hours and up to several days. An overnight 8 to 12 hour chill is ideal.

Tasty Decorative Toppings (optional)

Once the pie has chilled for at least 3 hours, you can top it with fresh strawberries and/ or chopped peanuts. For an idea of how I do it, refer to photos in the main recipe text.

Sliced freeze dried strawberries and/or cacao nibs are also great topping options.

Notes

*You can make your own cooked sweet potatoes or use canned sweet potatoes if they're the kind with zero sugar added.

**Natural peanut butter with no refined sweeteners or added fats is always best and essential if you are whole food plant-based.

***A one ounce package of freeze dried sliced strawberries is the perfect amount but you do need to break the slices into smaller chunks.

****I used Nature's Path Organic Rice Puffs Cereal.

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