If you’re on the hunt for a dessert that’s rich, creamy, and totally plant-based, you’re going to want to stick around for this one. I’m thrilled to share my Vegan Double Chocolate Mousse Pie Recipe with you — it’s one of those desserts that feels decadent but is surprisingly simple to make. Picture a luscious chocolate mousse filling nestled in a nutty, chocolatey crust. I absolutely love how this pie comes together with basic, wholesome ingredients, and I promise once you try it, you’ll be hooked.
Why You’ll Love This Recipe
- Rich & Creamy Texture: The silken tofu blends into a dreamy mousse that feels indulgent but light on the stomach.
- Simple, Clean Ingredients: No weird additives here—just wholesome nuts, dates, and good chocolate.
- Easy to Make Ahead: It sets beautifully in the fridge or freezer, perfect for prepping in advance.
- Versatile Serving Options: Dress it up with coconut whipped cream or caramel sauce, or enjoy it plain — either way, it’s a crowd-pleaser.
Ingredients You’ll Need
The magic of this Vegan Double Chocolate Mousse Pie Recipe lies in the way the ingredients come together. Toasting the pecans really brings out their nutty depth, and combining them with dates gives the crust just the right amount of natural sweetness and stickiness. On the filling side, silken tofu is the secret superstar — firm enough to hold shape but silky smooth after blending. Here’s what you’ll want to have on hand.
- Raw pecans: Toasting pecans adds a wonderful warmth and crunch to the crust, elevating the flavor.
- Unsweetened cocoa or cacao powder: Essential for that deep chocolate taste without extra sugar; cacao powder gives an earthy tone if you want to experiment.
- Pitted dates: These act as a natural sweetener and binder—Medjool dates work best for softness.
- Sea salt: Just a pinch enhances all the chocolatey goodness and balances the sweetness.
- Almond butter: Adds creaminess and helps hold the crust together; if you prefer, you can substitute it with any nut butter you like.
- Silken tofu: I use silken tofu for that velvety texture but if you’re soy-free, raw cashews make a great alternative.
- Dairy-free semi-sweet chocolate chips: Choose vegan chocolate chips to keep it dairy-free and give that melty, smooth richness.
- Vanilla extract (optional): Just a touch adds warmth and rounds out the chocolate flavor nicely.
Variations
I love how flexible this Vegan Double Chocolate Mousse Pie Recipe is — you can tweak it to your taste or dietary needs without losing any of its soul. I like to switch things up here and there, and it never disappoints.
- Nut-Free Variation: Swap pecans and almond butter for sunflower seeds and tahini to keep that rich texture without nuts — I did this when a friend had allergies, and the pie still came out fantastic.
- Cashew Substitute: If you’re avoiding soy, soaking raw cashews and using them instead of silken tofu works beautifully to keep the mousse silky.
- Extra Decadence: Stir in a tablespoon of espresso powder or a splash of coconut rum into the filling for a grown-up twist that my family goes wild over.
- Fruity Touch: Add fresh raspberries on top or swirl some raspberry jam into the mousse for a bright counterpoint to the rich chocolate.
How to Make Vegan Double Chocolate Mousse Pie Recipe
Step 1: Toast and Prepare the Crust Ingredients
Start by preheating the oven to 350°F (176°C). Spread the raw pecans on a baking sheet and toast them for about 10 minutes, but keep a close eye so they don’t burn. When I first made this pie, I almost forgot and ended up with bitter pecans, so set a timer! Once toasted, let them cool just enough so they won’t fry your food processor blades, but still warm — this helps everything blend smoothly.
Step 2: Blend the Crust
Throw the pecans, cocoa powder, pitted dates, sea salt, and almond butter into your food processor. Pulse and scrape down the sides regularly until it resembles a fine meal that sticks together when you squeeze it — kind of like damp sand. If it’s still crumbly, I found adding just a little more almond butter does the trick. The goal is a moldable dough, but you don’t want it too sticky.
Step 3: Press the Crust into the Pie Pan
If you want, you can line your 9-inch pie pan with parchment paper for easy removal later, but honestly, I don’t always bother and it comes out just fine with a well-pressed crust. Press the crust mixture evenly along the bottom and up the sides of the pan, using your hands and the bottom of a flat glass or measuring cup to smooth and firmly pack it — this helps the pie hold its shape once set. Pop it in the freezer while you prepare the filling; this chills and firms the crust just right.
Step 4: Prepare the Chocolate Mousse Filling
Drain your silken tofu well and pat it dry to get rid of excess moisture; this step is key because if the tofu is too wet, the filling can turn out watery. Melt the chocolate chips gently, either in a double boiler or microwave in short bursts, stirring each time. The first time I tried rushing this step, my chocolate seized — so go slow to keep it smooth. Once melted, combine the chocolate and tofu in a high-speed blender or food processor. Blend for about a minute until silky smooth, pausing to scrape down the bowl as needed. Add vanilla extract here if you like — this little touch deepens the flavor beautifully.
Step 5: Assemble and Chill the Pie
Pour the silky chocolate filling over your chilled crust and smooth it out evenly with the back of a spoon. Then cover loosely with parchment to keep it protected and pop it into the freezer for at least an hour until firm. I sometimes go for the fridge option if I want a softer, mousse-like texture after about 2 hours — both ways taste amazing, so it’s all about your preference. Just remember, once set, keep the pie covered in the fridge for up to 4-5 days or freeze for longer storage.
Pro Tips for Making Vegan Double Chocolate Mousse Pie Recipe
- Don’t Skip Toasting Pecans: It brings out a rich, toasty flavor that you definitely don’t want to miss for the crust.
- Pat Tofu Dry: Removing excess water from silken tofu keeps your mousse perfectly creamy, not watery.
- Blend Until Velvety: Use a high-powered blender and don’t rush blending—smooth texture is everything here.
- First Slice Trick: The first slice can stick a bit, so loosen it gently with a thin offset spatula before serving for perfect pieces.
How to Serve Vegan Double Chocolate Mousse Pie Recipe
Garnishes
I usually keep it classic and simple with a dollop of homemade coconut whipped cream and a drizzle of vegan caramel sauce for that wow factor. Sometimes, I sprinkle a few sea salt flakes over the top — that little salty crunch against the creamy chocolate is such a delightful contrast. Fresh berries like raspberries or sliced strawberries are also fantastic if you want a burst of freshness and color.
Side Dishes
Since this pie is pretty rich, I like serving it alongside a light herbal tea or even a fresh fruit salad to balance things out. It also pairs surprisingly well with a tangy vegan yogurt or a scoop of dairy-free vanilla ice cream for a special treat.
Creative Ways to Present
For birthdays or special occasions, I’ve tried decorating the top with chocolate shavings, edible flowers, or even a sprinkle of crushed pistachios for a pop of green and texture. You can also serve individual mousse portions in small glasses for a fancy twist — just layer the filling over crushed crust for a deconstructed vibe that everyone loves.
Make Ahead and Storage
Storing Leftovers
Once your Vegan Double Chocolate Mousse Pie is set, I recommend keeping it covered in the refrigerator. I usually store mine in an airtight container or wrap the pie pan tightly with plastic wrap to keep it fresh. It holds up well for 4 to 5 days, and honestly, it tastes just as good the next day — sometimes even better as those flavors have had time to mingle.
Freezing
If you want to make this ahead of time or save leftovers, freezing works great. Just make sure to cover the pie well (I use both parchment and foil) to prevent freezer burn. When you’re ready to enjoy it, let the pie thaw in the fridge for a few hours or overnight to regain its silky texture without any watery separation.
Reheating
This dessert is best served chilled or at room temperature, so reheating isn’t necessary. However, if your filling feels a little too firm after refrigeration or freezing, simply let it sit at room temperature for 20-30 minutes before slicing — this really helps soften it up and bring back that mousse-like creaminess.
FAQs
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Can I make the Vegan Double Chocolate Mousse Pie Recipe soy-free?
Absolutely! If you want to avoid soy, simply replace the silken tofu with soaked raw cashews. Soak 1½ cups of cashews in very hot water for 30 minutes, drain thoroughly, and blend them directly with the melted chocolate. The texture and richness come out just as smooth and satisfying.
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How do I prevent the crust from being crumbly?
The key is to use soft, sticky dates and enough almond butter to bind the pecans and cocoa powder together. If your mixture feels too dry or crumbly, add a little more almond butter, a teaspoon at a time, until it sticks when you press a pinch together. Toasting the nuts beforehand also helps create more flavor and better texture.
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Can I use a regular pie crust instead of the nut and date crust?
You certainly can, but keep in mind that our nut-date crust adds a wonderful depth of flavor and a natural sweetness that complements the mousse perfectly. A traditional vegan pastry crust would work, but you’d be missing out on the delicious chewiness and texture this crust provides.
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What chocolate should I use for this vegan pie?
I recommend dairy-free semi-sweet chocolate chips with at least 55% cacao content for a balanced sweetness and deep chocolate notes. Quality matters here because it directly influences your mousse’s taste and texture. You can also use chopped vegan chocolate bars melted gently if that’s what you have on hand.
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Why does the first slice sometimes stick to the pan?
The mousse is very silky and soft, so the first slice tends to cling to the sides of the pan. I find gently loosening the edges with a thin, flexible spatula or knife helps free the slice without breaking it. Once that first piece comes out cleanly, the rest usually follow smoothly.
Final Thoughts
This Vegan Double Chocolate Mousse Pie Recipe holds a special place in my kitchen rotation because it manages to feel indulgent while staying light and nourishing. Whether you’re vegan or just dessert-curious, this pie is an approachable way to enjoy chocolate without any dairy or eggs. I hope you find it as satisfying and fun to make as I do — it’s the kind of recipe I’m happy to share with friends over coffee or bring to gatherings knowing everyone will ask for seconds. Go ahead, give it a try and treat yourself!
Print
Vegan Double Chocolate Mousse Pie Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Double Chocolate Mousse Pie is a rich, creamy, and decadent dessert made with a raw pecan and date crust, smooth silken tofu and dairy-free chocolate filling. Perfect for chocolate lovers seeking a dairy-free, gluten-free, and vegan-friendly treat. The pie is easy to prepare and requires no baking for the filling, offering a deliciously indulgent yet wholesome dessert option.
Ingredients
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)
For Serving (optional):
- 5-Ingredient Caramel Sauce
- Coconut Whipped Cream
Instructions
- 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.
- 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.
- Prepare Pie Pan: Optionally line a 9-inch pie pan with parchment paper for easier removal, though not required.
- 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.
- Prepare Filling Base: Add drained and dried silken tofu to a high-speed blender and set aside.
- Melt Chocolate: Melt dairy-free chocolate chips using a double boiler on the stovetop or microwave in 30-second increments, stirring occasionally until smooth.
- 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.
- 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.
- 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
- If soy-free, substitute 1 ½ cups (225 g) raw cashews for the tofu. Soak cashews in very hot water for 30 minutes, drain thoroughly, then blend as directed.
- Nutrition information is an estimate using the lower amount of almond butter and excludes optional toppings.
- The crust can be more moldable by adjusting almond butter amount slightly.
- The first slice of the mousse pie may be difficult to remove but later slices will release more easily.
- For easier removal of the pie from the pan, lining with parchment paper is recommended but optional.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320
- Sugar: 18g
- Sodium: 70mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
