Calling all chocolate lovers: make this show-stopping but very achievable dessert to impress Mom. A press-in crust, whipped coconut cream, berries, and flaky salt to top it all off take the chocolate “dream” pie to the next level.
For a grain-free, no-bake crust
In food processor, pulse 1 1/2 cups pitted soft dates and 1 1/2 cups pecans or skinned roasted hazelnuts, and a pinch of salt. If necessary, bind with water or almond butter to create a texture you can press into the pie plate. Chill and fill—no need to bake.
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Epic Vegan Chocolate Mousse Pie
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Ingredients
Crust
- 1 2/3 cups old-fashioned rolled oats
- 1/4 cup coconut sugar
- 1/4 tsp salt
- 1/4 cup coconut oil melted
Filling
- 16 oz pkg medium-soft or medium-firm tofu drained, room temperature
- 1 Tbsp cocoa powder
- 2 Tbsp nondairy milk
- 1 tsp vanilla extract
- 1 tsp orange zest or instant coffee optional
- Pinch of salt
- 1 3/4 cups dark chocolate chips melted
Topping
- 14 oz can full-fat coconut milk unshaken and chilled overnight
- 2 Tbsp maple syrup
- 1/2 tsp vanilla extract
- Fresh strawberries sliced, to serve (optional)
- Flaky salt to serve (optional)
Instructions
- For crust, preheat oven to 350 F .
- In food processor or blender, blend oats to make a fine meal. Pulse in sugar and salt, followed by coconut oil. Mixture should stick together like cookie dough when pressed between fingers. Using slightly wet hands and/or the flat bottom of a glass, press dough into and up sides of 9 inch removable bottom tart tin. Bake for 15 to 20 minutes, until dry on top and fragrant. Cool completely before filling.
- For filling, in blender (preferred) or food processor, blend tofu, cocoa powder, milk, vanilla, orange zest or instant coffee (if using), and salt until completely smooth. Make sure the mixture is at room temperature and then add melted chocolate; this prevents chocolate from seizing. Blend again until mixture is uniformly chocolatey and creamy.
- Smooth filling into cooled pie crust, piling high, and refrigerate for at least 6 hours or up to 2 days. Cover once chocolate has set completely, after 6 hours.
- For topping, remove coconut milk from fridge; don’t shake. Open can and, into large bowl or bowl of stand mixer, scoop out hardened coconut milk from top of can, leaving coconut water behind (store leftover coconut water in a glass jar in the fridge for smoothies or oatmeal). Using hand mixer or stand mixer fitted with whisk attachment, whip coconut cream until slightly fluffy (it will not get as voluminous as whipped cream). Sweeten with maple syrup and vanilla. Don’t overwhip or it may split. Store in airtight container in the fridge for up to a week; it will harden the longer it sits.
- To serve, remove pie from tin (leave at room temperature for 5 to 10 minutes to help the sides release, if necessary), slice, and serve well chilled with a dollop of coconut whipped cream, berries, and flaky salt, if desired.
Recipe Notes
Per serving: 276 calories; 7 g protein; 18 g total fat (13 g sat. fat); 25 g total carbohydrates (14 g sugars, 2 g fiber); 89 mg sodium
