timer icon
30 • minutes
food icon
8 • inches • round
difficulty icon

Peanut Butter Coconut Cream Pie

5/5 (1)


  • Base
  • tick1 cup Chantal Organics Desiccated Coconut
  • tick1 cup sunflower seeds
  • tick1/2 cup raw cacao powder
  • tick1 tsp vanilla essence
  • tick1/4 tsp salt
  • tick1 cup dates
  • tick1/4 cup Chantal Organics Coconut Oil
  • Filling:
  • tick1 x 400ml can Chantal Organics Coconut Cream
  • tick1 ¼ cup Chantal Organics Smooth Peanut Butter
  • tick½ cup Chantal Organics Rice Syrup
  • tick2 tsp vanilla essence
  • tickpinch of salt
  • tick1/4 cup Chantal Organics Coconut Oil
  • Topping:
  • tick1/2 cup roasted peanuts, roughly chopped
  • tick1/4 cup Chantal Organics Desiccated Coconut


  • Step 1.

    Line an 8” round spring form cake tin with baking paper (or a square 8” tin). To make the base, gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.

  • Step 2.

    Place all the base ingredients (except the coconut oil) into a food processor and blend on high until it resembles fine crumbs.

  • Step 3.

    Pour in the coconut oil and pulse to combine.

  • Step 4.

    Tip the base mixture into the prepared tin and press down until even and smooth.

  • Step 5.

    Place in the fridge to set.

  • Step 6.

    To make the filling, gently melt the coconut using the same method as above.

  • Step 7.

    Place all the filling ingredients into a blender and blend on high until smooth.

  • Step 8.

    Pour the filling on top of the prepared base, smooth with a spatula and place in the fridge to set for a minimum of 3 hours, or ideally overnight.

  • Step 9.

    To serve, remove the pie from the tin and place on a serving plate. Scatter over the chopped peanuts and coconut, cut into slices and serve.

  • Step 10.

    Store the Peanut Butter Coconut Cream pie in a sealed container in the fridge for up to 5 days. Alternatively freeze for up to 1 month.

Chantal Organics Products used

Coconut Oil
Coconut Cream
Rice Syrup
Desiccated Coconut

Other recipes you may like

Vegan Chocolate Avocado Pie
Black Tahini & Honey Pie
This salty, sweet, honey and sesame creation is a unique show stopper, sure to inspire your dinner party guests!
Mini Vegan Banoffee Tarts
These little tartlets are gluten free, dairy free, vegan and definitely delicious! The combo of the nutty biscuit base, sticky date caramel, creamy coconut yoghurt, fresh banana and grated dark chocolate is a force to be reckoned with. 
Baked Dark Chocolate Tart
A silky, melt-in-the-mouth baked dark chocolate tart with a sweet vanilla pastry base and crunchy granola topping. This tart is irresistibly indulgent and rich, making it perfect for sharing with friends and family.