No Bake Chocolate Peanut Butter Pie
Recipe type: Dessert
Cuisine: Gluten Free, No Bake
Serves: 8
  • 4 Peanut Butter Perfect bars, room temperature
  • 1/2-1 14 ounce can of coconut cream
  • 1 tsp cocoa powder
  • 1/2 teaspoon instant coffee, optional for a stronger chocolate flavor
  • 1 cup semi-sweet chocolate chips
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • chopped peanuts and chocolate chips, for garnish
  • coconut oil baking spray
  1. Chill your can of coconut cream in the fridge overnight.
  2. Crumble Perfect Bars into a greased pie pan and gently press down with your fingers until the crust is even across the bottom and sides of the pan and has no cracks (or as few as you can get).
  3. Flip your coconut cream can upside down, open it, and pour any coconut water off the top (save it for smoothies!).
  4. Spoon half or the whole jar of coconut cream (depending on how rich you want the filling to be) into a large bowl and beat until light and fluffy (like whipped cream).
  5. Microwave chocolate in 30 second intervals until completely melted and add into the whipped coconut cream. Beat again until well combined and fluffy again (should be just a few more seconds). Don’t overbeat if possible.
  6. Spoon chocolate mousse over the peanut butter crust and spread until even.
  7. Refrigerate for at least an hour before serving. Top with crushed salted peanuts and chocolate chips.
Recipe by 24 Carrot Life at