This no-bake, vegan peanut butter cup oreo pie is delicious and easy to make! The oreo crust is topped with a creamy peanut butter filling, chocolate swirl, and homemade peanut butter cups.
Ingredients
Crust
15 oreos (I used the Reese's Peanut Butter Cup oreos)
2 tsp coconut oil
Filling
1 cup peanut butter (I used creamy unsalted)
⅔ cup water
⅓ cup maple surip
½ cup coconut oil, melted
1 tsp vanilla
pinch salt
Topping
¼ cup vegan chocolate chips or chunks
6 mini vegan peanut butter cups
Instructions
For crust, combine ingredients in a food processor and blend until all oreos are crushed and evenly combined. Spread on the bottom of an 8- or 9-inch tart or pie pan. Place in fridge to set.
Combine all your filling ingredients in a food processor and pulse until homogenous. Pour into crust and make sure the filling is evenly distributed.
Melt your chocolate chips and using a spoon, spoon a spiral of chocolate onto the tart. Using a fork, swirl the chocolate to your pleasing.
Set in fridge for 4 hours or freezer for 2-3 hours. Halfway through chill time, press peanut butter cups along edge of pie and return to fridge to finish setting.
Serve!
Recipe by Whisk & Shout at https://whiskandshout.com/no-bake-vegan-peanut-butter-cup-oreo-pie/