Thick, sweet peanut buttery filling in a cookie-like crust, swirled with sweet strawberries. Vegan peanut butter and jelly pie is such a fun, easy dessert! Made with just 5 healthy ingredients, gluten free and naturally sweetened.
Serious question: do you guys like Disney movies? If you said no, congratulations, you have no heart and probably aren’t even human. Get out of my blog. KIDDING, I love you!
But anyway, as a 90s child I have pretty high standards when it comes to Disney movies. I will forever love the classics like Lion King, but also really like some of their new ones. The past few months Joe and I have gotten into the habit of randomly watching a newer one here and there, if we’re feeling lazy on the weekend and have a few hours to kill. I had seen some commercials about Moana so we went with that one night.
That was two months ago. And I’m still OBSESSED. Guys, the plot is actually interesting and the characters are so cute and there are songs – like, not too many songs that you want them to stop singing, but just enough that they’re super catchy and totally improve the movie from already being really good.
I am being 100% serious when I say I have only been listening to the movie sound track, on repeat, for these entire two past months. Belting them out especially loud when baking alone. My dog thinks I’m insane.
If you have no idea what the hell I’m talking about and want to hear about vegan peanut butter and jelly pie, I apologize. Scroll away! But if you need a sweet, funny, light-hearted movie, Moana alllllll the way!
When I think of Disney movies, I think of my awesome 90s childhood. I think we can all agree that while we may share super diverse experiences growing up, we can come together and reminisce on the poster child of brown bag (or cool Rugrats lunch box, if you were me in kindergarten) lunches: the peanut butter and jelly sandwich.
Side note: did you guys ever get those little prepackaged PB&Js that had the crusts cut off? You know, the ones that were literally a circular disc of PB&J? My mom never let us get those. Damnit, Sandy, let me live. Of course now I don’t blame her whatsoever, because I can’t imagine paying double what it would cost to buy the actual ingredients and make your own PB&J.
Anyway, today we’re improving even more on this favorite childhood classic – say hello to the vegan peanut butter and jelly pie!
I’m going to be honest – I hate these pictures. LOATHE. My family will tell you (over and over) that I’m such a perfectionist, and I won’t deny it. So the fact that these pictures are so ehhhh just kills me. BUT the good news is you can trust how amazing this vegan peanut butter and jelly pie is because there was no way, blah pictures aside, that I couldn’t share this with you.
My husband’s birthday fell on a Thursday this year, so I literally randomly threw this together that night after work, with his favorite ingredients and flavor combinations in mind, of course. I had no plans of sharing it on the blog, but the further along I got into making it, and after Joe’s reaction, I knew it would have to be made again so I could share it with you all!
Let’s get to the recipe (finally, right?! I’m too chatty today). First of all, we’re using an all oat flour crust like I used in some pies back at Thanksgiving time. The only difference is I reduce the amount of oats, by a whole cup.
This makes the crust much softer, but it also makes it really sticky and annoying to work with. Luckily, it doesn’t take long to spread it out in the pan – just work as quickly as you can! I use an offset spatula to avoid touching it too much, because then you end up with a ball of crust on your hand and that isn’t a fun situation at all. Don’t worry about making the sides look pretty and perfect – this is peanut butter and jelly, after all! It’s a little messy and a lot delicious.
.Once the crust is evenly spread in the pan, it goes into the oven for a quick 10 minutes.
Next is the moneymaker (did I just say that? Sigh.) of this vegan peanut butter and jelly pie – the filling! It’s literally two ingredients. Date paste for creamy, rich sweetness, and peanut butter, of course. I used a cup of date paste and half a cup of peanut butter, and it was the perfect amount of sweetness but not too much to overpower the bold, peanut butter flavor. Pour that liquid gold into the cooled crust, and try not to eat it all right at that very moment.
In this pie you can tell I used crunchy peanut butter, because I thought it’d add a great little bit of texture! Your choice of peanut butter is totally up to you – real talk, though, are you guys team creamy or crunchy nut butter?! Seriously, I want to know.
So, we have the peanut butter component of our vegan peanut butter and jelly pie – next is the “jelly,” in the form of a sweet, strawberry swirl. Chop up some strawberries, blend them up, and drop small spoonfuls over the peanut butter filling. Use a toothpick or a knife to very gently swirl it around in a pretty pattern.
I like to store this pie in the refrigerator so that the filling stays creamy. My husband loves everything in the freezer, so that’s always his choice. Either way is fine, but obviously it gets pretty firm in the freezer, so you’ll have to let it sit out a few minutes before serving if you go that route.
This vegan peanut butter and jelly pie is sweet, a teeny bit salty, rich, and SO creamy. It’s the perfect recreation of your favorite childhood meal. Only BETTER, because it’s healthy, gluten free and totally fruit sweetened!
Now, go make vegan peanut butter and jelly pie, watch Moana and sing your little heart out.
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!