No-Bake Peanut Butter Cup Pie (Vegan)

A decadent no-bake pie that tastes like a rich peanut butter cup!


Serves: 16



1½ cups almond meal

¼ cup cocoa powder

¼ cup pure maple syrup

3 tablespoons coconut oil

Pinch of salt


1 cup creamy all-natural peanut butter

¾ cup water

½ cup melted coconut oil

½ cup maple syrup

¼ teaspoon sea salt*

Chocolate Topping:

2 tablespoons melted coconut oil

2 tablespoons pure maple syrup, at room temperature

3 tablespoons cocoa powder


Line an 8-inch springform pan or pie dish with parchment paper and set aside. (Note: This pan size is smaller than a traditional 9-inch pie plate. If you use a traditional pie dish, the resulting pie will be thinner than what you see in these photos.)

To prepare the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.

To prepare the filling, combine the four ingredients in a blender, and blend until completely smooth and silky. You may have to stop and scrape down the sides a few times to get the batter very smooth and evenly mixed. (Alternatively, you could probably use a hand mixer to combine these ingredients, as long as they get whipped together very well– mixing by hand doesn’t work as well.) Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 to 6 hours.

Once the pie is firm, prepare the chocolate topping. Combine the coconut oil, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. (If your ingredients are cold, this mixture will clump, but it will become smooth again when gently warmed.) Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top. When the chocolate touches the cold pie, it should solidify pretty quickly– like a “magic shell” topping you’d use on ice cream. Allow the pie to sit at room temperature for 15 minutes, to make it easier to slice and serve. Store any remaining pie in the refrigerator for up to one week. (If you freeze the pie, it will be too firm to serve right away.)


*I used salted peanut butter and still felt the ¼ teaspoon of salt was needed to balance the sweetness in the peanut butter filling. If you use unsalted peanut butter, you may want to add more salt, to taste. Since you can taste the filling as you go, your pie will taste exactly the way you’d like it to.

Recipe by Detoxinista at

Water melón agua fresca! 

4 cups chilled, chopped and seeded watermelon (I use seedless watermelon to make things easier)

1 cup water

1 tablespoon lime juice

1 teaspoon or more honey, optional (if your watermelon isn’t sweet enough)


1. Add chopped watermelon, 1 cup water and lime juice to blender. Blend on high until smooth. Strain through a mesh colander, if desired.

2. Chill and serve over ice.

Here’s a luxurious recipe of rich dark chocolate on a stick. 

Makes 18
1 cup full cream milk 

1 cup heavy cream

180 grams dark chocolate buttons

1 tablespoon cocoa powder 

1 tablespoon honey

1/2 teaspoon cinnamon 

1 Pour milk and heavy cream into a pot and cook over very low heat until warmed. Add dark chocolate and stir until completely melted. Whisk in cocoa powder and honey. Add cinnamon for a Mexican chocolate flavor. 

2 Pour into popsicle molds and freeze. 


| Makes: 16-20 wedges |

2 apples, sliced into wedges

1/4 cup peanut butter

1/4 cup granola, your favorite

1/4 teaspoon ground cinnamon, for sprinkling

Semisweet chocolate chips, optional*


Coat tops of apple wedges in peanut butter and sprinkle with granola and cinnamon.

Melt chocolate chips in the microwave, stirring in 30 second increments until melted. Be careful not to overheat.

Drizzle wedges with melted chocolate, set on a large platter and serve.


Strawberry and bananas!!!

Makes: 6 Ice Pops 
3 Ripe Bananas

1 cup strawberries, thinly sliced

In a blender or food processor, pulse bananas until smooth. Divide sliced strawberries evenly among ice pop molds. Pour the pureed bananas into the molds. Freeze for 4-6 hours or overnight.


High Protein Vanilla Chia PuddingPrep time: 5 mins Total time: 2 hours 5 mins

Serves: 1 serving



¼ cup cooked quinoa

2 tablespoos chia seeds

2 tablespoons hemp hearts

¼ teaspoon vanilla powder

Dash of stevia (or use 2 tablespoons maple syrup)

Pinch of cinnamon

¾ cup cashew milk (or milk of choice)


Add all ingredients to a jar and stir together. Tighten lid and place chia pudding in the fridge to set, about 2 hours (or more).

Remove and top with desired toppings. Enjoy!

Recipe by Simply Quinoa at