Almond butter pie is a no-bake-style showstopper — a chocolatey almond crust under a thick, mousse-like almond butter filling set with melted marshmallow. The filling whips up in a mixer and sets overnight into clean, silky slices. Eight slices of pie that taste like a peanut butter cup grown up.
SERVES 8
Ingredients
Crust
2 cups (480 ml) almond flour
¼ cup cacao powder
¼ cup palm sugar
5 teaspoons (25 ml) water
3 tablespoons (45 ml) coconut oil, melted and cooled
2 tablespoons (30 ml) coconut milk
Filling
¾ cup marshmallows (see Paleo Marshmallow recipe, page 87)
2 cups (480 ml) almond butter
1 teaspoon (5 ml) vanilla extract
¼ teaspoon salt
½ cup coconut milk, warmed
Preparation
1.В В Adjust the oven rack to the middle position and preheat oven to 350°F (180°C).
2.В В Process almond flour, cacao powder, and palm sugar in a food processor until finely ground (about 15 seconds). Add coconut oil and coconut milk and pulse to incorporate (about 5 pulses).
3.В В Press mixture into nine-inch pie plate greased with coconut oil. Using the bottom of a measuring cup, press crumbs into an even layer on the bottom and sides of the plate. Bake until crust is fragrant and looks slightly dried out (about 30 minutes). Allow to cool completely on a wire rack (about 45 minutes).
4.В В Place marshmallows in a microwave safe bowl and microwave until just beginning to melt, 10 / 30 seconds. Using a stand mixer fitted with a whisk, mix melted marshmallows, almond butter, coconut milk, vanilla, and salt on medium speed until combined and smooth (about 1 minute). Reduce speed to medium-low until incorporated and no streaks remain (1 to 2 minutes).
5.В В Scrape mixture into the cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until filling is chilled and set (at least eight hours, or up to one day). Cut pie into eight slices and serve.
Pro Tips
- Bake the crust until it looks slightly dried out and smells toasted — that's the sign it will hold its shape under the soft filling instead of going soggy.
- Cool the crust completely before filling. Even slightly warm crust melts the almond butter layer and the pie never sets properly.
- Microwave the marshmallows only until just beginning to melt — overheated marshmallow turns stiff and stringy when it meets the almond butter.
- The eight-hour chill is not optional. This filling sets like a mousse and cuts into proper slices only when it's fully cold.
Frequently Asked Questions
Can I use natural almond butter?
Yes — stir it thoroughly first so it's uniform. A firm, well-mixed almond butter gives the cleanest slice; runny oils make the filling soft.
What can I use instead of marshmallows?
Whipped coconut cream folded into the almond butter gives a softer, mousse-like filling. Chill it longer to help it set.
How do I store almond butter pie?
Refrigerated for up to three days, loosely covered. Keep it cold until serving — the filling softens quickly at room temperature.
Can I make it into mini pies?
Absolutely. Press the crust into muffin tins, fill, and chill. They set faster and make elegant individual desserts.
Recipe Card
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