Description
This Vegan Double Chocolate Mousse Pie is a rich, creamy, and indulgent dessert that’s entirely dairy-free and plant-based. Featuring a crunchy pecan and date crust, silky tofu and semi-sweet chocolate filling, this mousse pie is perfect for vegan dessert lovers looking for a decadent treat that’s also easy to prepare with simple ingredients. Optionally topped with caramel sauce or coconut whipped cream, it’s a crowd-pleaser with minimal fuss.
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 closely to prevent burning. Remove from oven and let cool slightly.
- Prepare Crust Mixture: Once pecans are cooled enough to handle, add them to a food processor with cocoa powder, dates, sea salt, and almond butter. Process until mixture forms a fine meal and sticks 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; this is not required.
- Form Crust: Transfer crust mixture to the pie pan. Use hands to spread evenly and a flat-bottomed object to press firmly along sides and bottom, creating a uniform crust that extends up the sides. Smooth top edges with fingers. Place crust in freezer uncovered to set while preparing filling.
- Prepare Tofu for Filling: Drain and lightly pat dry the silken tofu. Add tofu to a high-speed blender and set aside.
- Melt Chocolate and Blend Filling: Melt chocolate chips over a double boiler, stirring occasionally, or in microwave in 30-second bursts until smooth. Quickly add melted chocolate to the blender with tofu and blend for about 1 minute until smooth, scraping sides as needed. Add vanilla extract if using and blend again until fully combined and silky.
- Assemble Pie: Pour the chocolate tofu filling over the frozen crust. Smooth the surface evenly with the back of a spoon. Cover loosely with parchment paper and freeze for at least 1 hour until firm. Alternatively, refrigerate for at least 2 hours for a softer texture. Once set, store covered in refrigerator for up to 4-5 days or freeze for up to 1 month. Allow to thaw slightly before slicing.
- Serve: Serve chilled as is or topped with optional caramel sauce and coconut whipped cream. Note that the first slice may be tricky to remove, but subsequent slices will come out easily.
Notes
- If soy-free, substitute 1 ½ cups (225 g) raw cashews for tofu, soaking cashews in very hot water for 30 minutes and draining thoroughly before blending.
- Nutrition information provided is a rough estimate using the lower amount of almond butter and excluding optional toppings.
- Crust can be molded more easily by adjusting almond butter; avoid overprocessing.
- Silken tofu should be well drained and patted dry to avoid excess moisture in the filling.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 320
- Sugar: 18g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
