Epic Vegan Chocolate Mousse Pie
Ingredients
Crust
  • 1 2/3cups old-fashioned rolled oats
  • 1/4cup coconut sugar
  • 1/4tsp salt
  • 1/4cup coconut oilmelted
Filling
  • 16oz pkg medium-soft or medium-firm tofudrained, room temperature
  • 1 Tbsp cocoa powder
  • 2 Tbsp nondairy milk
  • 1tsp vanilla extract
  • 1tsp orange zest or instant coffeeoptional
  • Pinch of salt
  • 1 3/4cups dark chocolate chipsmelted
Topping
  • 14oz can full-fat coconut milkunshaken and chilled overnight
  • 2 Tbsp maple syrup
  • 1/2tsp vanilla extract
  • Fresh strawberriessliced, to serve (optional)
  • Flaky saltto serve (optional)
Instructions
  1. For crust, preheat oven to 350 F .
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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