Serves 6- 8 | 20 minute prep | 2 hour fridge
- 2 cups vegan chocolate chips
- 1 1/2 cups creamy peanut butter
- 1 (13.5 oz) can coconut milk
- Vegan pie crust, prepared (because this is a no- bake pie, most crusts need to be baked first)
Melt the chocolate chips in a glass bowl in the microwave or on the stove top in a double broiler. (I put a couple cups of water in a medium sized pot, bring to a boil, and nestle a smaller pot containing the chocolate, in the medium pot.)
Stir until the chocolate is completely melted, then stir in the peanut butter and coconut milk until well combined.
Pour into your prepared pie crust and refrigerate until firm, about 2 hours.
Sourced from: Bialik, Mayim. “Dark Chocolate Peanut Butter Pie.” Mayim’s Vegan Table.