Vegan Chocolate Peanut Butter Cup Coconut Cream Pie

Vegan chocolate peanut butter cup coconut cream pie. Creamy, dreamy, goodness, combined into a no bake treat that you can feel good about! Vegan, gluten free, and sweetened naturally. The perfect way to celebrate pi(e) day.

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Sometimes, life is hard. Whenever I have that thought or especially when I say it out loud, I immediately scold myself, simply because, my life really isn’t hard, relatively speaking. I come home to the absolute love of my life/best friend every day, I have an amazing family and wonderful friends, a career I love and a roof over my head. I have my Lord and faith that gets me through the good and bad times. So whenever I think I’m having a hard time, I always jump back and think “It could be worse. So many people don’t have food/water/homes etc. Stop complaining.” But lately, I’ve decided to let myself be really down, but I’ve gotten to the point that it’s time to pull myself up and be my usual productive, solutions-oriented self . Because although I have an amazing life I cherish every single day, I’m still allowed to have hard times.

Lately marathon training has been putting my physical and mental toughness to the test. My knee has decided it doesn’t quite enjoy running 2+ hours at a time every weekend and working out hard every other day of the week too. Mentally I’m stronger than ever and ready to go, but my knee just isn’t cooperating. I rested it all last week, still working out but extremely low impact and scaled back from what I typically do. That already was driving me insane, as someone who hasn’t taken a day off working out in almost four years. But I knew I had a long, 19 mile run coming up on Saturday, so I figured better not push it and save myself for that. Well, despite my gut feelings and some good advice, I ran anyway. It didn’t feel terrible during, but it didn’t feel great either. All day after the run it felt okay, just a little tender, and I was silly enough to think I may be out of the woods…until I woke up Sunday morning and could barely walk on it.

I’m about as frustrated as I’ve ever been. This marathon was something I really wanted to do with Joe, and by all of a sudden having such a severe injury, I don’t see how it’s going to happen. Of course I’m doing everything I can to really try to rest it now and see what happens, but the thought of not being able to recover in time and having to say no to the marathon breaks my heart. Mostly, because the thought of coming this far in our training and letting Joe down is too devastating for me to think about. As someone with an admittedly extreme personality, I’m not used to saying no or “giving up” on anything. In addition to potentially giving up the marathon, I can hardly even workout at all. Fitness is such a huge part of my identity, I feel very lost. I’m very mentally tough (to the point that most people would say stubborn/hard-headed), so something purely physical keeping me from accomplishing a goal I’m mentally prepared for is killing me.

So yes, I have a great life, but sometimes things are hard. I’m trying to stay positive, have faith, and if I can do the marathon, it’ll be a blessing, and if I can’t, it’ll be a blessing in disguise. God has funny ways of teaching us lessons sometimes, so maybe this is one I won’t understand for awhile. I’m fortunate and blessed enough to have Joe to support me through it all and to comfort me when I’m really annoying and cry out of frustration about 7 times in an hour. BUT they say when life gives you lemons, make lemonade. Well, feels like life dropped a hundred pound bag of lemons on my knee this weekend, so I made something better than lemonade.

No bake vegan chocolate peanut butter cup coconut cream pie, friends.

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This recipe is your reward for reading through that novel. Happy pie day! I think it’s for the number, as in pi, but this type of pie is much more beautiful to look at and fun to think about eating. What kind of pie do you guys like best?! Cake was always my choice of dessert growing up and still is, so if I’m passing that up for a pie, I’m going to be picky for sure!

Fruit pies are so pretty, but I definitely gravitate towards the creamy, chocolatey pies. I’d rather have some cherries as a snack and a big fat slice of this baby for dessert. AND it’s no bake and made with clean, good for you ingredients. AND it tastes like a peanut butter cup and a coconut cream pie had a wonderful, fantastic food baby.

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First step is your crust. Simply process coconut flour with cocoa powder and some date pieces. You can buy the dates already in small bits, or just break up some whole ones. The crust will come together into a thick dough, but you may need to add some almond milk or water if it seems too powder-y (depends on how sticky your dates are). Use your hands and press the crust all around the pie pan, then you’re ready for the filling!

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PEANUT BUTTER WHIPPED COCONUT CREAM. Literally will make you want to faceplant into the bowl. This pie was a pre-birthday treat for Mr. Beaming Banana who loves pie AND peanut butter, but I’m thinking almond butter would be an amazing swap. Simply combine two cans of coconut cream and whip it into submission (til it’s soft and pillowy). Stir in the peanut butter and pour into your crust.

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Now the only hard part – waiting for your vegan chocolate peanut butter cup coconut cream pie to set in the fridge/freezer for a couple hours, so it’s slice-able. I’d let it thaw for awhile before cutting, or be impatient like me and just nuke it for immediate enjoyment. We topped ours with a little pure, unsweetened chocolate, but you could leave it plain! Or perhaps nuts, or some shredded unsweetened coconut?! Your pie possibilities are endless. The world is your pie crust. Alright, I’m done. Have a lovely weekend, you are awesome, even when life isn’t!

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If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Chocolate Peanut Butter Cup Coconut Cream Pie

Prep Time: 2 hours

Total Time: 2 hours

Yield: 1 pie, about 8 servings


  • Crust:
  • 1.5 cups coconut flour
  • 1.5 cups date pieces (or whole dates broken into small bits)
  • 3 tbsp unsweetened cocoa powder
  • Almond milk (add until the crust holds together, but just a little at a time - you don't want it to be liquidy! Coconut flour holds a ton of moisture so you probably won't add too much)
  • Filling:
  • 2 cans coconut cream
  • 1/2 cup natural peanut butter


  1. To make the crust, blend the date pieces, coconut flour, and cocoa powder until they're well combined and sticky. It may seem loose at first, but use your hands to form/press it into your pie pan and it should come together. You may need some almond milk if it's too loose, depending on the stickiness of your dates - just add a tablespoon at a time until the crust comes together.
  2. Put the coconut cream in a big bowl and using a whisk or big spoon, get your second arm workout in and whip it like crazy! It will go from being hard/can-shaped to smooth and pillowy like real whipped cream.
  3. Add the peanut butter and mix until it's combined with the coconut cream.
  4. Pour filling into the crust and chill in the fridge until set at least 2 hours.
  5. Store leftovers in the refrigerator.