Vegan Peanut Butter Pie (or Vegan Peanut Butter Cups) – GF & mostly raw

This is basically a raw dessert, except for the peanuts are roasted. But it’s hard to beat that roasted peanut butter taste, so I’m taking one for the team on this one.

I’ve know that coconut butter would be the perfect way to thicken a peanut butter filling since I started playing with coconut butter in desserts a couple of years ago. It didn’t let me down!

Jaime and Krister are awesome. They had elephants at their wedding!

I pulled this out for my dear friends, Jaime and Krister’s going away party. They’re moving to Boulder this week. We’re going to miss them!

This recipe is definitely approximate. Adjust ingredients to taste. The main thing is to use equal parts coconut butter & peanut butter.


  • 400g coconut butter
  • 400g natural peanut butter
  • 1/3 to 1/2 a cup of coconut syrup, to taste
  • pinch of Himalayan salt


  • Dates & Coconut Flour in aproximately equal parts. About 1.5 cups of each.

Chocolate layer

  • Coconut oil, aprox 1 to 1.5 cups
  • Raw cacao powder, aprox 1 cup
  • 1/4 tsp of NOW stevia or to taste
  • Himalayan salt to taste, optional


Make the crust first. Blend your dates into mush in the food processor, then slowly add your coconut flour until it makes a dough. Grease a pie plate or springform pan with coconut oil, sprinkle with some coconut flour so the crust won’t stick, then press the dough in.

In the same food processor, blend your coconut butter until soft and smooth. Add the peanut butter, then the salt. Add your coconut syrup last. Don’t over blend once you’ve added the coconut syrup. Adjust the amount of syrup according to taste. Pour the peanut butter mixture onto the pie crust. It appears very liquidy but it will solidify. Chill in the freezer while you prepare the chocolate layer.

For the chocolate layer. gently warm up your coconut oil to get it to melt by putting it in the dehydrator or near something warm. If you’re not concerned about keeping the recipe raw, you can just set this up as a double boiler setup in a metal bowl over another filled with boiling or hot water. Once the coconut oil is melted, whisk in the other ingredients. Adjust the stevia in the recipe carefully. You don’t need the chocolate layer to be very sweet since the peanut butter filling is sweet. Pull the pie from the freezer and pour the chocolate layer over the top. Then put it back in the fridge or freezer to set. Let it set for about 4 hours before serving, or however long you want in the freezer.

I froze mine a week in advance and brought it out at a party today. It was a big hit!

I plan to use the same recipe to make peanut butter cups. It’s just that with little individual cups, it will be much harder not to pig out on them!


Sugarplums! Or should I say sugar-less plums?

What better way to “ease” off of a juice fast than to make delicious raw vegan holiday sugar plums? I started the day with some fresh juice and then moved in to holiday mode. I’ve had visions of
these little babies dancing in my head since shortly after last Christmas when I realized that everyone has heard of sugar plums, but nobody had ever actually had one before. This traditional Victorian Christmas treat is perfectly transferable recipe for a raw vegan treat. They’re actually already inherently raw and vegan and gluten-free too, so it just needed a little bit of adjusting to make them low glycemic.

My hat goes off to Sir Alton Brown for the original 5 star recipe which I’ve adapted here.

Raw Vegan Sugarless Sugarplums


    • 6 ounces raw almonds
    • 4 ounces dried plums

Plain sugarplums before they've been rolled in xylitol.

  • 4 ounces dried apricots
  • 4 ounces dried figs
  • 1/4 cup date or coconut sugar
  • 1/4 teaspoon anise seeds
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon ground cardamom
  • Pinch Himalayan pink salt
  • 1/4 cup agave pr yacon syrup
  • 1 cup xylitol for rolling


Rolled in all natural, low-glycemic xylitol which is made from tree bark. Terrible name, but a great sugar alternative.

Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.

Combine the powdered date sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the agave and mix using gloved hands until well combined.

Scoop the mixture into 1/4-ounce portions and roll into balls.

If serving immediately, roll in the xylitol and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the xylitol prior to serving.

Sir Alton Brown says that the Sugarplums may be stored on the cooling rack for up to a week and that after a week, store in an airtight container for up to a month. I prefer to keep mine in the fridge.

Basic Raw Vegan Cheesecake Filling

I’m really pleased with the cheesecake base that I’ve taken to making. Though I think that the nut based cheesecakes are really delicious too, I think there are a lot of advantages to the coconut based cheesecake. Not only is it delicious, it’s also less expensive to make than one made with nuts, and it’s nut-free so safe for people with allergies. I’ve used this base for several recipes now and it’s a definite winner, and easy to make too.

Basic Raw Vegan Cheesecake Filling

Aprox. 12 servings


  • You’ll need a good food processor to make this recipe.

Basic Cheesecake Filling made with Coconut (nut-free!):

  • 2 cups of shredded, unsweetened coconut
  • 2 tablespoons coconut oil
  • 400 mL of raw coconut milk or 1 can coconut milk (canned coconut milk is not actually raw) or the equivalent made into coconut kefir in advance
  • 1/4 cup to 1/3 cup of light raw agave, or to taste
  • dash of sea salt
  1. Blitz the dried coconut and coconut oil in the food processor. Leave it long enough that it becomes completely liquified. This might take a good 5 minutes or even longer.
  2. Add coconut milk to the filling. Blitz it again.
  3. Mix in any other flavour of choice before adding the agave. This can be fruit, citrus, vanilla, chocolate, etc.
  4. Add light agave, to taste, and a dash of salt. Do not over blend once you’ve added the agave, just long enough to mix it in.
  5. Set filling aside in the fridge to solidify while you make your pie crust.
  6. That’s it!
This recipe is so easy and delicious that I doubt I’ll make a nut based cheesecake again. Coconut for the win!
Raw Vegan Cheesecake Filling

Variation of this recipe made into Cherry Cheesecake

Raw Vegan Key Lime Coconut Cheesecake

This is absurdly delicious. I haven’t been blogging about it, but I’ve started making raw vegan coconut kefir which I need to blog about in a separate post. I’m using it for the full version of this recipe (in place of just plain coconut milk), but for the moment I’ll post the quick version.

Raw Vegan Key Lime Coconut Cheesecake

12 servings


  • You’ll need a good food processor to make this recipe.
  • Muffin tray or small spring form cake pan or pie plate.


  • 2 cups of shredded, unsweetened coconut
  • 2 tablespoons coconut oil
  • 400 mL of raw coconut milk or 1 can coconut milk (canned coconut milk is not actually raw) or the equivalent made into coconut kefir in advance
  • 4 regular limes or 8 key limes or more, to taste (reserve the zest in advance to mix in or for garnish, as you wish)
  • 1/4 cup to 1/3 cup of light raw agave, or to taste
  • dash of sea salt


  • 1 cup walnuts
  • 1 cup almonds
  • .5 cup of dates (or more if you’d like a softer crust)
  • Optional: 2 tbsp dried coconut (if you’re not using silicone moulds)
  1. Blitz 2 cups of dried coconut and coconut oil in the food processor. Leave it long enough that it becomes completely liquified. This might take a good 5 minutes or longer.
  2. Add coconut milk to the filling. Blitz it again.
  3. Zest your limes, and if you like add some of the zest to the coconut or reserve all of it for a garnish, as you like.
  4. Squeeze out your limes separately, so you don’t get seeds in your filling. Then add it to the coconut.
  5. Add light agave, to taste, and a dash of salt.
  6. Set filling aside in a separate container, in the fridge if you like. It will solidify as it becomes cold.
  7. Blend the nuts in the food processor until it makes a fine nut meal. Then add your dates and let it blitz some more. Leave it for longer if you like a softer crust.
  8. Mould the crust into cups inside your muffin cups, or press into the bottom of your spring form pan or pie plate.  *If you’re not using silicone equipment, sprinkle about 2 tablespoons of shredded coconut on the bottom of the pan and it will prevent it from sticking.
  9. Fill your crust, then let it set in the freezer until it’s nearly ready to serve. Garnish as you like.
  10. Enjoy!Best Raw Vegan Cheesecake Recipe!

Raw Vegan Brownie Recipes

I’ve now made 4 raw vegan brownie recipes and they all come out wonderfully. It’s absolutely incredible how easy these are, and I certainly wish that I’d discovered this brilliant method of indulging my sweet tooth a lifetime ago! All the variations of the recipe are based on using nuts or seeds, dates and cocoa and then sometimes adding some other ingredients like additional oil and/or coconut butter to get the right consistency if you’re using a dry nut, and possibly extra agave if you’ve used fewer dates.

Classic Raw Vegan Brownie Recipe

  • 1 cup walnuts
  • 1 cup dates
  • 1/4 cup cocoa powder

AND THAT’S IT!!! Seriously! Blend it up in the food processor and you will be wowed by how delicious and simple it is. You can add in some additional walnut pieces, or add icing or a sprinkle of cocoa powder to finish it off. Dried cherries would also be a nice addition. Press into a pan or container and let chill in the fridge or better yet the freezer. Slice and devour!

Raw Vegan Truffle Brownie – Nut Free!

I wanted to make a nut-free version of the brownie so this one is made with sunflower seeds! Topped with red cocoa powder.

  • 1 cup sunflower seeds
  • 1.25 cup dates
  • 1 to 4 tbsp of coconut butter
  • 1/4 cup cocoa powder
  • sprinkle of cocoa powder on top

Since the sunflower seeds are more dry than walnuts, you’ll need extra dates to hold it together as well as coconut butter. If you don’t have the coconut, just add additional dates until it comes together. Absolutely decadent!

Raw Mint Chocolate Brownies

  • Use your brownie base of choice and add some peppermint extract to the brownie. Top with Raw Vegan Mint Icing.

Though peanut butter isn’t raw (peanuts really need to be roasted or they just aren’t peanuts!) I plan to make a peanut butter cup brownie very soon too. I can already anticipate how riciculously delicious it’s going to be.

Raw Vegan Brownie, this time made with almonds so a bit of coconut butter and coconut oil was needed to help it bind together. Same excellent icing as before.


Special thanks to for confirming what I’ve also seen on the internet about raw brownies.

Coconut Flour Banana Bread Muffins – recipe comparison

Our kitchen reno is almost finished! Amazing! I came home last night from 2 days in the city to find that my husband had put in the counters and the knobs on all the cupboards. All that’s left to do is a final paint job and the back splash.

What better way to break in the new kitchen then with a Coconut Flour Banana Bread challenge?

Click here to see a great Vegan Banana Bread muffin recipe. It’s really good, just not made with coconut flour so I gave it a different page.

My sister is coming over this Saturday and she follows a gluten-free diet. I’ve been pretty fascinated by coconut flour lately and I wanted to try recipes that would use bananas both for flavour and for binding. I decided to compare two recipes; one with eggs and one that is completely vegan.

Usually recipes with coconut flour are VERY eggy. Too eggy. I don’t mind a couple of eggs in a recipe but 6 to a dozen? Is that *really* necessary?

The first recipe:

Egg Version

  • 4 eggs
  • 2 bananas, mashed
  • .25 cup coconut oil, melted
  • 3 tbsp coconut milk (or other milk)
  • 1 tbsp agave
  • .5 tsp salt
  • .25 tsp baking soda
  • .75 cup coconut flour
  • 1 tsp cinnamon
  • .5 tsp nutmeg

Blend all wet ingredients. Sift coconut flour – it’s very prone to clumping. Combine dry ingredients, then blend with wet.

Bake at 350 for aproximately 22 minutes. Makes 10 muffins.

Review: This is a good, easy recipe. If you’re looking for a quick, easy gluten-free recipe this would be it. I think that a bit more agave would add to this though, or some raisins, chopped dates, or chocolate chips. They’re good but fall just a little bit on the unexciting side. Also, the texture of the muffins comes out a tiny bit too dense for my liking. Kind of like some almond flour recipes. If you compare this to some coconut flour recipes it wasn’t super eggy but 4 eggs is still a lot compared to the usual 1 or 2 eggs in a regular muffin recipe. The presence of the eggs is apparent; the next time I make these I’m going to try to add an additional banana and one fewer egg.


The second recipe:

Vegan Version

  • .5 cup coconut flour
  • .25 cup amaranth flour*
  • .25 cup light buckwheat flour*
  • .33 cup xylitol
  • .25 tsp salt
  • .33 tsp baking soda
  • .25 tsp nutmeg
  • 1 tsp cinnamon
  • 2 bananas, mashed
  • .5 cup coconut milk (or other milk)
  • .33 cup coconut oil, melted
  • 2 tbsp ground flax or ground chia (or 1 of each)

*Amaranth and light buckwheat are my favourite gluten-free combination for flour, however if you’re not concerned about gluten you could use spelt, kamut or whole wheat in place of either or both of these.

Blend all wet ingredients. Add flax and/or chia to wet ingredients. Sift coconut flour and blend all dry ingredients. Combine wet with dry.

Bake 350 for approximately 25 minutes.

Review: At first glance, this recipe appears to make a more classic muffin. It definitely holds together without any problems, despite the lack of eggs. WARNING: this recipe must be left to cool completely! The flavour and texture need time to settle and if you eat it when it’s still warm, you’ll find it to be mushy and strongly flavoured of buckwheat. This mellows completely by the time it cools and is very good, but not at all as yummy if you taste it too soon. That said, I also like the extra sweetness from the xylitol. 

Verdict: In my opinion, the vegan version wins! Of course, I did like the idea of using only one kind of flour in the first recipe, but I prefer the blend in the 2nd recipe. I’m a fan of the combination of coconut flour/amaranth flour/light buckwheat flour in general for gluten-free baking. I’ll do a taste test with my husband later on and see which he prefers. Here’s a photo comparison of the 2 coconut flour banana bread muffins:

The wonderful world of Alternative Baking!

Mandi's Alternative Baking BlogA friend recently called me a mad scientist when it comes to my baking experimentation, but I prefer to think of what I do as research and development. I’m interested in all things related to alternative baking.

Top baking priorities:

  • Replacing sugar with low-glycemic alternatives like agave, date sugar, coconut sugar, xylitol, stevia, etc.
  • Increase the fibre and provide options for gluten-free friends whenever possible.
  • Omit animal products for a more vegan-friendly lifestyle on an increasingly frequent basis.

In terms of replacing the sugar, I’m hypoglycemic and my father is diabetic and I’ve decided to stay off sugar, and reduce even the amount of natural sugars in my diet. As for the flours that I use, I really like to experiment to find both the best texture but also the best nutritional profile. As for exploring all that is vegan, I’m not actually vegan (I’m pescatarian) but I think that everyone can work to reduce the volume of animal products that we consume.

My baking experimentation began primarily with muffins, but at this point I’ve expanded my repertoire to include all sorts of healthful goodies including loaves, cakes, cookies and more.

So… let the baking begin!