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Vegan Double Chocolate Mousse Pie Recipe

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★★★★★

4.1 from 51 reviews

This Vegan Double Chocolate Mousse Pie features a rich, creamy chocolate filling made from silken tofu and dairy-free chocolate chips atop a crunchy pecan and date crust, perfect for a decadent yet plant-based dessert.

Ingredients

Scale

Crust

  • 1 ¾ cups raw pecans
  • 1/3 cup unsweetened cocoa or cacao powder
  • 1 ½ cups (packed) pitted dates (measured after pitting)
  • 1 healthy pinch sea salt
  • 1–2 Tbsp almond butter

Filling

  • 12 ounces silken tofu (drained, patted dry)
  • 1 ¾ cups dairy-free semi-sweet chocolate chips
  • 1 tsp vanilla extract (optional)

Optional Toppings

  • 5-Ingredient Caramel Sauce
  • Coconut Whipped Cream

Instructions

  1. Toast Pecans Preheat oven to 350°F (176°C). Spread pecans on a bare baking sheet and toast for 10 minutes, watching carefully to avoid burning. Remove and let cool slightly.
  2. Make Crust Base Once pecans are cool, add them to a food processor along with cocoa powder, pitted dates, sea salt, and almond butter. Process until the mixture reaches a fine meal consistency and holds together when pinched. If too crumbly, add more almond butter and blend until moldable. Set aside.
  3. Prepare Pie Pan Optionally line a 9-inch pie pan with parchment paper for easier removal, though not required.
  4. Form Crust Transfer crust mixture to the pie pan. Spread evenly using hands, then press firmly against the bottom and sides with a flat-bottomed object like a drinking glass. Ensure the top edges are even. Place the crust uncovered in the freezer to set while preparing the filling.
  5. Prepare Filling Base Add drained and dried silken tofu to a high-speed blender and set aside.
  6. Melt Chocolate Melt dairy-free chocolate chips using a double boiler on the stovetop or microwave in 30-second increments, stirring occasionally until smooth.
  7. Blend Filling Quickly add melted chocolate to the blender with tofu. Blend thoroughly for about 1 minute until smooth, scraping down the sides as needed. Add vanilla extract if using and blend again until fully incorporated.
  8. Assemble Pie Pour the filling over the chilled crust and smooth the surface evenly with the back of a spoon. Cover loosely with parchment paper and freeze for at least 1 hour to set. Alternatively, refrigerate for 2 hours for a softer texture.
  9. Store and Serve Once set, store the pie covered in the refrigerator for up to 4–5 days or freeze up to 1 month. Allow to thaw slightly before slicing. Serve plain or topped with optional caramel sauce and coconut whipped cream.

Notes

  • Optionally line a 9-inch pie pan with parchment paper for easier removal.
  • If the crust mixture is too crumbly, add more almond butter until moldable.
  • Freeze the crust to set before adding filling.
  • Freeze the assembled pie for at least 1 hour to set, or refrigerate for 2 hours for a softer texture.
  • Store leftovers covered in the refrigerator for up to 4–5 days or freeze up to 1 month, thawing slightly before slicing.
  • Serve plain or with optional caramel sauce and coconut whipped cream toppings.

Keywords: Vegan chocolate mousse pie, dairy-free dessert, plant-based chocolate pie, vegan mousse recipe, raw pecan crust dessert

Find it online: https://foodarohub.com/vegan-double-chocolate-mousse-pie-recipe/