This no bake peanut butter pie with a chocolate rice crispy crust has a rich and creamy filling with a crispy, crunchy crust. You won’t believe something so rich and decadent is actually low in sugar and only takes a few ingredients and a couple of minutes to make!

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What do you get when you mix peanut butter and a chocolate rice crispy treat?

This may sound like the start to a joke, but lemme tell you…this is not a joke – you get this no bake creamy, silky peanut butter pie filling with a chocolate rice crispy crust and a I would never joke about such deliciousness.

Plus, it’s super easy to make! It’s pretty impossible to mess up. There’s not even any baking required! The majority of the time is spent waiting for things to set up in the fridge…so the hardest part is going to be having patience ;)

The second hardest part is going to be getting the pie out of the pie pan. But that’s with any pie, isn’t it!? Easy problem to solve though. Line your pie pan with cling form/plastic wrap with enough excess hanging over the edge so you can use that as a handle to lift the pie out.

Even if you plan on serving the pie in the pie pan, I’d recommend still lining it just to make sure nothing sticks.

Then just mix up all the ingredients for the chocolate rice crispy crust. Now that I’m writing this, I’m  having a slightly obvious epiphany that you could totally make just the crust and turn it into a crispy, crunchy, chocolatey rice crispy treat. Yummmm!

But in this case, press the crust mixture into your prepared pan. You want to make sure it’s smooth and even and while your hands will get the job done, using a cup with a flat bottom to press the mixture together works wonders! Make sure you’re getting some of the mixture up the sides of the pan, too. Because then you get that perfect mix of pie and crust at the last bite.

Unless you eat your pie starting from the back end and working your way to the point, in which case do you also bite straight into your kit kat bars instead of breaking them apart!? ;)

The crust will take a few hours in the fridge to harden. Once it’s firm you can make the filling – the star of the show, in my opinion.

And you don’t even need any fancy equipment to make it. Just a bowl and a spoon and some good ol’ arm strength… and really, not even that much of it ;D . Stir just until everything is smooth and well combined and then scoop it into the set crust. Smooth out the top to make it look purdy and pop it back in the fridge to set up.

If you are making this no bake peanut butter pie with chocoalte rice crispy crust ahead of time or need to store any leftovers, it’s best to store them in the fridge. The pie will last at least a week in there. You can also eat it straight out of the fridge, but if you want a slightly silkier, softer, creamier texture let it sit at room temp for about 30 min. before you eat a slice.

Substitutions:

• If you can’t find brown rice crispy cereal, you can use regular rice crispy cereal.
• You can use either dark or regular unsweetened cocoa powder.
• The almond butter can be subbed out for any nut or seed butter you like (even more peanut butter!)
• Other readers have had luck swapping out the powdered peanuts for more regular peanut butter in recipes like my peanut butter oatmeal raisin cookies and peanut butter chocolate chip blondies. I haven’t tried it in this recipe to guarantee it’ll work in this recipe, but I think it would. 

Kaylie | Healthy Hacks

Yields 1 Pie

Serves 12 slices

368

No Bake Peanut Butter Pie with Chocolate Rice Crispy Crust

Vegan; Gluten Free; Low Sugar; Dairy Free; Low FODMAP; No Bake

25 minPrep Time

25 minTotal Time

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Ingredients

Crust:
• 2 cups brown rice crispy cereal
• 2 Tbsp unsweetened cocoa powder
• 2 Tbsp white sugar (or equivalent granulated sweetener)
• ¼ tsp salt
• ½ cup + 2 Tbsp natural almond butter
Filling:
• 1 ½ cups natural peanut butter
• ½ cup powdered peanuts
• 1/3 cup maple syrup
• 2 Tbsp powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Line a 9-inch pie pan with cling form, leaving enough excess to hang over the edges (to make the pie easy to lift out of the pan).
2. For the crust: in a large bowl, stir together the rice cereal, cocoa powder, sugar, and salt.
3. Add the almond butter and stir until incorporated.
4. Transfer the mixture to the prepared pie pan and press the mixture evenly on the bottom and up the sides. Using a cup with a flat bottom helps to firmly press the mixture together.
5. Place the crust in the fridge for at least 2 hours to firm up.
6. For the filling: mix together the peanut butter, powdered peanuts, maple syrup, powdered sugar, vanilla extract, and salt until well combined.
7. Pour the filling into the firmed up pie crust and place back into the fridge for 2-4 hours until firm.
8. Using the cling form overhang, life the pie out of the pie pan and slice into pieces.

Notes

Prep time doesn't include time needed to set up in the fridge.

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Martha Stewart can call me basic all she wants, but I love pumpkin spice! I’m a sucker for anything in a pumpkin-y orange package and will likely drink enough pumpkin spice lattes this year to fill a swimming pool. So, when the Maple Pecan Latte craze started making a run for my pumpkin spice’s money, I’ll admit, I was skeptical at first. How dare an MPL try and take over the warm spot in my PSL-loving heart!?

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Except that the flavor combo was pretty intriguing. Maple? Good. Pecan? Good. Coffee? Reeeeeally good. Maybe there was something to this MPL after all. So, what the heck, I thought. Let’s give it a try. And what dessert goes good with coffee, but donuts! So, why not make a baked Maple Pecan Latte Donut! So, I did. And ya know what? I get it! Maple and pecans complement each other so well. And when those flavors are packed in a fluffy donut they’re hard to beat!

But, if we want this to be latte-esque there’s got to be some coffee, amIright? So, to top off the sweet, fluffy donuts is a coffee infused maple pecan glaze. That’s right! Maple and pecan in the donut/maple and pecan and coffee in the glaze. When I go for something I go all in.

The donuts and glaze are both easy to make. No fancy mixing methods or equipment is needed. It’s all done by hand. The only thing you really need is a donut pan, because these healthy donuts are baked, not fried. But, if you don’t have a donut pan and don’t want to get one, you can totally make this recipe into muffins. Just keep an eye on them when baking since the baking time will likely be different.

I’ve also made a gluten free and whole wheat flour option. The gluten free version is light and full of flavor and slightly lower in carbs, while the whole wheat flour version is slightly fluffier, chewier, and higher in fiber. Both equally delicious! You really can’t go wrong with either option.

But, whichever option you choose, make sure you let the donuts cool completely before dipping them in the sweet, gooey glaze. You’ll want to take the donuts out of the pan once they’ve slightly cooled after baking and let them cool completely on a wire rack. If you try dipping them in the glaze while they’re still warm, they will likely get stick in the glaze and break apart. Why the glaze acts like quick sand and traps a warm donut in it, I’m not sure. But, if the donut is cool, you shouldn’t have a problem! It’s all about patience, people. Of which I don’t have a lot, but I do like my glazed donuts intact and not sweet, crumbly messes, so sometimes I can control myself.

What are your thoughts on MPL vs. PSL? Are you a devoted pumpkin spice lover or are you over it? Let me know! And if you make these donuts, share a pic with me on Instagram or Twitter @HealthyHacksRD. I love to see your masterpieces!

Kaylie

Yields 6 donuts

Baked Maple Pecan Latte Donuts

Gluten Free or Whole Wheat options; Dairy Free; High Fiber

20 minPrep Time

11 minCook Time

31 minTotal Time

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Ingredients

Donuts
• 1/2 cup oat flour*
• 1/4 cup almond flour*
• 1/4 cup tapioca flour*
• *(OR sub for 1 cup whole wheat flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Pinch of nutmeg
• 1/3 cup vanilla yogurt (dairy or non-dairy)
• 1/4 cup maple syrup
• 1/4 cup date paste
• 1 large egg
• 2 Tbsp pecan butter
• 1 tsp vanilla extract
Glaze
• 3/4 cup powdered sugar
• 2 Tbsp pecan butter
• 1 Tbsp + 1 tsp water
• 1/2 tsp instant coffee
• 1/3 cup pecans, chopped

Instructions

1. Preheat the oven to 350 F. Grease a 6-cavity donut pan.
2. For the donuts: in a medium sized bowl, whisk together the oat flour, almond flour, tapioca flour, (OR whole wheat flour), baking powder, baking soda, salt, and nutmeg.
3. In a seperate bowl, stir together the yogurt, maple syrup, date paste, egg, pecan butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined. If using whole wheat flour, be sure not to overmix the batter.
5. Scoop the batter into a zip lock bag. Cut the tip off one end and use it as a piping bag to pipe the batter into each donut cavity. The cavities should be about 3/4 full.
6. Bake the gluten free donuts for 12-14 min. and the whole wheat donuts for 7-9 min. or until the donuts are springy to the touch.
7. Allow the donuts to cool slightly in the pan (about 5 min.) before letting them cool completely on a wire rack.
8. For the glaze: in a bowl, stir together the powdered sugar, pecan butter, water, and instant coffee.
9. Dip the top of the donuts into the glaze, then sprinkle the chopped pecans on top.
10. Grab your cup of coffee and enjoy your trendy donuts ;)

Notes

To make date paste, blend softened dates in a food processor or blender until smooth and creamy.

You can also make your own pecan butter by blending pecans in a high speed blender of food processor until smooth. Or, sub it with your favorite nut or seed butter.

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Some products I used for this recipe:

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Vegan Mint Chocolate Chip Donuts

These light and airy cake-like donuts are full of chocolate flavor and are topped with a creamy, peppermint glaze. Sink your teeth into these delicious vegan mint chocolate chip donuts that are quick to whip up and will disappear from the plate even faster ;) .

It’s always good to have goals, and my latest baking goal was to make baked donuts without using a donut pan. Spoiler Alert! I failed. Miserably. The donuts were flat and dry. Hey, failing at things keeps you humble, right?? So, I caved and bought a donut pan. And it’s awesome! If you don’t already have one I highly recommend buying one. I got mine at Michael’s Craft Store for about $7 since they always have a 40%-off coupon on line.

(But, if you don’t have a donut pan you can always make the same recipe in a muffin tin for some delicious minty chocolate cupcakes.)

But, let’s get back to the important part of this recipe – making them! As I’ve said, these donuts are vegan, so we’re using other ingredients to bind our dough besides eggs. I’ve tried this recipe with bananas, pumpkin, and sweet potato. Each one is delicious, but change the taste and texture slightly.

If you use:

Banana – these donuts are sweeter tasting. There is also a slight banana flavor, so if you like bananas, that’s not a big deal. They are also slightly, for a lack of a better word, gummier in texture. “Gummier” sure sounds like a negative when it comes to donuts, but they’re far from having the texture of a piece of chocolate-banana bubble gum! It’s nothing that should scare you off, but it is different than if you use the other 2 options.

Pumpkin – these donuts are less sweet than when using bananas. They don’t have any distinct pumpkin flavor and they are smoother and cakier in texture.

Sweet Potato – these donuts are very similar in flavor to the pumpkin version, but a little more dense.

All three are great in their own ways! Just choose which description you like more. Or make all three :) !

Now, on to that mint glaze! It’s made with NO Artificial Coloring! Then how is it green, you ask? Spinach! And no, it doesn’t add any flavor to the glaze, I promise! Just an adorable light green hue. The instructions for how to make this all natural, 2 ingredient food coloring is in the recipe’s instructions. It’s sooo easy to make and not at all intimidating, but if you want to leave it out I guess you could say it’s optional… But, c’mon! when is fun food colors an option!?

So, once you’ve got your green food coloring ready, just whisk together the glaze’s other simple ingredients and add a splash of that coloring.

I prefer to dip my donuts into the glaze because it’s quick and easy and does the job. But, you could also spread it on with a spoon or knife. But, that’s just one more utensil to wash, if you ask me ;) .

If you whip up a batch of these vegan mint chocolate chip donuts, let me know which version you try! Tag me on my socials – @HealthyHacksRD.

Kaylie

Yields 6 donuts

Vegan Mint Chocolate Chip Donuts

Vegan; Gluten Free; Low Fat; No Artificial Coloring; High Fiber

25 minPrep Time

8 minCook Time

33 minTotal Time

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Ingredients

Green Food Coloring
• 2 cups spinach
• water
Donuts
• 1/4 cup + 1/8 cup oat flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sweetener of choice
• 2 Tbsp tapioca flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup pumpkin, banana, or sweet potato puree
• 1 Tbsp heart healthy oil (i.e. sunflower, safflower, or coconut)
• 1 Tbsp apple cider vinegar
• 1/2 tsp vanilla extract
• 2 Tbsp water, boiling
• 1 tsp instant coffee powder - optional
Glaze
• 1/4 cup yogurt of choice (vanilla or plain)
• 1/4 cup powdered sugar
• 1 Tbsp cornstarch
• 1/4 tsp peppermint extract
• 2-3 Tbsp green food coloring
Topping
• 1/4 cup mini chocolate chips

Instructions

1. For the food coloring: in a medium sized saucepan, add the spinach and just enough water to cover the spinach.
2. With the lid on, bring the water to a boil, then reduce the heat to a simmer. Remove from the heat once the spinach is wilted, about 5-7 min.
3. Drain the water, reserving 2-3 Tbsp.
4. Add the spinach to a food processor or blender and blend until smooth. Gradually add just enough of the reserved water to get a smooth, liquidy consistency.
5. Place the mixture in the refrigerator. Store any unused food coloring in the fridge for 3-4 days.
6. For the donuts: preheat the over to 350 F and generously grease a 6-donut baking pan.
7. In a medium sized bowl, whisk together the oat flour, cocoa powder, sweetener, tapioca flour, baking powder and soda, and salt.
8. In a separate bowl, combine your choice of pumpkin puree, mashed banana, or sweet potato puree, oil, apple cider vinegar, and vanilla extract.
9. Heat the water (either in the microwave or in a stove top) until boiling.
10. Add the instant coffee powder to the boiling water and stir to dissolve. (If not using the instant coffee, still boil the water.)
11. Add the wet ingredients and the coffee mixture to the dry ingredients and whisk together until completely incorporated and there are no lumps.
12. In a piping bag or a zip top bag (with a bottom corner snipped off after being filled) add the donut batter.
13. Pipe the donut batter into the prepared donut pan. Fill up each one 3/4th the way full.
14. Bake for 7-9 minutes or until a toothpick inserted into one comes out clean and they are springy to the touch.
15. Let the donuts cool completely in the pan (about 1 hour), then turn them out onto a wire cooling rack.
16. For the glaze: whisk together the yogurt, sugar, cornstarch, and peppermint extract.
17. Add the green food coloring until you get your desired color. If that makes the glaze too watered down, add a little more powdered sugar.
18. Dip the tops of the cooled donuts into the glaze and place back on the wire rack.
19. Sprinkle the mini chocolate chips on top.
20. Once you've glazed and added the chocolate chips to all the donuts, it's time eat 'em up!

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When will a dietitian recommend eating a chocolate peanut butter pie? When it’s made with wholesome, healthy ingredients and full of nutritional benefits! This pie is creamy, flavorful, and melts right in your mouth.

If you’re not a fan of peanut butter and chocolate, you might want to click away from this recipe…

because it features a thick layer of creamy, moussey, peanut butter that is sandwiched between two layers of chocolate. One layer being a nutty crust and the other being a smooth, ganache-like frosting.

And because I’m sure you stuck around (because who doesn’t like chocolate and peanut butter!?) don’t worry, this chocolate peanut butter pie is not as difficult to make as it sounds. It really only takes a few minutes of hands on work before you pop it in the freezer and that takes care of the rest!

For something so decadent, rich, and delicious, it’s almost hard to believe it’s full of nutrient-dense, healthy, wholesome ingredients. Your taste buds are sure to be fooled with this one.

It starts off with a chocolate-y, nut based crust that is full of healthy fats. I used pecans and almonds because I found that it gives a good base of flavor without overpowering the peanut butter or chocolate, but you can pick and choose whichever nuts you like based on your own tastes.

The next layer is the dreamy, creamy peanut butter filling. While most pies with a filling this rich and thick are loaded down with unhealthy fats and sugar, this filling is far from that! It is made with silken tofu, which adds a good punch of protein while also contributing to the amazing texture.

Don’t worry, it in no way, shape, or form tastes like tofu. And that is thanks to the powdered peanut butter. Powdered peanut butter is great because it significantly cuts down on the calories when compared to regular peanut butter, so you can actually eat a nice big slice of this pie without overdoing it. But, you still get that peanut buttery taste. WIN-WIN!

To top it all off, you get a rich chocolate icing that I can only describe as decadent. It tastes just like that smooth ganache stuff that you find on fancy chocolate cakes. But, this icing has a healthy twist in that it is made with avocados! The texture of avocados gives the perfect consistency to this icing.

It took quite a few tries to get this icing just right, so don’t worry, it doesn’t taste like guacamole (not going to lie…the first batch kind of did…). This is just chocolatey perfection with nutritious health benefits.

And if you were wondering what was sticking out of the sides of my pan, here’s a tip: if you’re like me and don’t have a springform pan, you can place a strip of parchment paper at the bottom of your cake pan to make handles so you can lift your pie out when it’s all done.

It’s a good thing this recipe makes a whole 9” pie, as you’re going to want more than a tiny slice. And bonus, this pie is made to be kept in the freezer, so in the off chance you do have leftovers they can easily be kept frozen for a few months. But, trust me, it won’t last that long!

Just promise me you defrost the pie for about 30 minutes at room temperature (or for 1-2 hours in the fridge) before you eat it. Eating it right out of the freezer does it no justice as it’s too crunchy and not creamy and smooth.

So RUN, don’t walk, to the kitchen to make this pie right now! And you can thank me later, once your mouth is no longer full of chocolate peanut butter pie goodness.

Kaylie

Yields 16 slices

Healthy Chocolate Peanut Butter Pie

Vegan; Raw; Gluten Free; Egg Free; Low Sugar; Low Carb; High Protein

30 minPrep Time

30 minTotal Time

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Ingredients

Chocolate Crust
• 1 cup nuts (I used ½ pecans, ½ almonds)
• ½ cup oat flour
• ¼ cup unsweetened dark cocoa (regular will work, too)
• ¼ cup milk of choice (I uesd cow's milk)
• 1 Tbsp granulated sweetener of choice (I used sugar)
• 1 Tbsp agave
• ¼ tsp salt
Peanut Butter Filling
• 1 lb (454 grams) silken tofu
• 1 ¼ cup powdered peanut butter (I used Jif)
• ¼ cup agave
• 1 tsp vanilla extract
• ½ tsp salt
Chocolate Icing
• 1 small (or ¾ medium) avocado
• ½ cup + 1/8 cup unsweetened dark cocoa (regular will work, too)
• ½ cup milk of choice (I used cow’s milk)
• 4 Tbsp granulated sweetener of choice (I used sugar)
• 1 Tbsp vanilla extract
• ¼ tsp + 1/8 tsp salt

Instructions

1. Grease or line with parchment paper a 9” springform pan or 9” round cake pan.
2. For the crust, place the nuts in a food processor or blender and pulse until finely chopped. Be careful not to over blend them to turn them into a butter-like consistency. You want them to be more flour-like.
3. Add in the oat flour, cocoa, milk, sweetener, agave, and salt and pulse a few more times until everything is combined.
4. Press the crust into the bottom of the prepared pan. Place pan in the freezer to set.
5. For the peanut butter filling, drain the water from the tofu. My recommended method for silken tofu is to place it in a colander over a bowl, cover with paper towels, and press down on the tofu to remove the excess water.
6. In a medium bowl, add the powdered peanut butter, agave, extract, and salt. Once the tofu is drained, add that to the bowl.
7. With an electric mixer (or whisk), whip the ingredients until all the lumps are smoothed out.
8. Using a rubber spatula, spread the peanut butter filling onto the set crust. Place it back in the freezer to harden.
9. For the chocolate icing, place the avocado, cocoa, milk, sweetener, vanilla, and salt in another medium sized bowl.
10. Whip the ingredients together until completely smooth and incorporated and there are no more lumps.
11. Once the peanut butter filling is set (and trust me, you want to be patient and let it set. It will make spreading the chocolate much easier), spread the chocolate icing onto the peanut butter filling and place it back in the freezer for a few hours to set.
12. Or, if you’re ready for a taste (and who would be!?) let it thaw for about 15-30 minutes on the counter and slice away!
13. Enjoy!

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This is the creamy, healthy key lime pie of your dreams! Made with minimal ingredients and no added sugar, this flavorful, nutrient-dense pie is as easy to make as it is delicious.

It might not be surprising to you, considering that I started a food blog, but I actually enjoy the baking process. I don’t mind long recipes with lots of steps and even more measuring.

However, if you’re not that kind of person, this recipe for creamy, raw, key lime pie is the perfect recipe for you!With only 8 ingredients, there is hardly any measuring, and the little measuring that there is doesn’t have to be perfectly precise for this healthy dessert recipe to still turn out delicious.

Avocados are really growing in popularity! And for good reason, they are not only delicious, but also a good source of healthy fats that help lower the kind of bad cholesterol and help increase the good kind. So, I really wanted to incorporate them into a dessert. What better way to enhance their gorgeous green color than with a healthy take on a key lime pie!

Pies are new to my dessert recipe making repertoire, but I was really pleased that this one turned out wonderfully creamy and flavorful. Using fresh limes is the key in the flavor, for sure.

It helped that all you really need to make this recipe is a food processor or blender and a few mini ramekins or small bowls.

Then all you have to do it blend the pie ingredients together until smooth. Then, pour them into your ramekins and freeze them for 1-2 hours or until they are hard to the touch. While they pies are freezing, combine your crust ingredients. Once the pie is hardened, press the crust on top and put it back in the freezer for a few minutes to allow the crust to harden. Once you’re ready to eat them, let them defrost in the refrigerator for a few minutes and you’re left with the creamiest, smoothest, tastiest, nutrient-filled key lime pie, that also so happens to be raw, vegan, and gluten free.

Kaylie

Yields 2 pies

Creamy Raw Vegan Key Lime Pie

Vegan; Gluten Free; No Added Sugar; Egg Free; Soy Free

10 minPrep Time

10 minTotal Time

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Ingredients

Pie
• ½ cup cashews
• 1 medium avocado
• 1 Tbsp agave
• 1 ½ tsp lime zest
• Juice from 1 medium lime (about 1 Tbsp + 1 tsp)
Crust
• 6 dates
• ¼ cups almond flour
• ¼ cup milk of choice
• 2 tsp vanilla paste

Instructions

1. For the pie, soak the cashews in warm water for 10-15 min. or until cashews are a bit soft to the touch. The cashews should be completely submerged in the water.
2. Add the cashews only (not the water), avocado, agave, lime zest, and lime juice to a food processor or blender. Blend until the mixture is smooth and creamy.
3. Pour the mixture into 3” ramekins and smooth out the top.
4. Place the filled ramekins in the freezer for 1-2 hours or until hard to the touch.
5. For the crust, combine the dates, almond flour, milk, and vanilla paste in a food processor or blender until completely incorporated. Mixture should still be a bit sticky and does not need to be completely smooth.
6. Evenly press the crust mixture onto the frozen pie and replace in the freezer for about 30 min. to harden. Or keep in the freezer until ready to eat.
7. Allow the pies to defrost for a few minutes before eating to ensure optimal creaminess and enjoy!

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