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
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)
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
