Vegan Chocolate Mousse Pie

I was a strict vegan from 2019-2022, and during those years I learned how to make spectacular vegan desserts. I've made this pie for birthdays and holidays for years, and my mom even considers it to be her favorite pie! It's thick, rich, decadent, free of animal products, and relatively healthy. You will need a food processor to make this recipe, a blender just doesn't have the power needed to break everything down.

 Materials: Springform pan, food processor, refrigerator

Time: 8.5 hours (30 minutes to prepare, 8 hours to chill)

Crust Ingredients

15 Medjool dates

1 pack Glutino sandwich cookies (BDS friendly Oreo dupe that's also gluten free, I used vanilla cookies but chocolate are great too)

1/2 lb walnuts

1/2 tsp Himalayan pink salt

 

Crust Instructions

Step 1: Blend the walnuts and dates together.

Step 2: After the walnuts get oily, add the cookies and salt. 

Step 3: Blend into a paste that still has some texture.

Step 4: Press into a thick layer in the bottom of a springform pan. Set aside.

 

Mousse Ingredients

2 containers soft tofu

1 avocado

2 bags Enjoy Life semisweet baking mini chips

1/4 cup unsweetened coconut cream (thick, from the top of a can of full fat coconut milk)

1/4 cup cacao powder

2 tbsp organic maple syrup

1/2 tsp vanilla extract

1/2 tsp almond extract

1/4 tsp Himalayan pink salt

 

Mousse Instructions

Step 1: Add all ingredients except the chocolate chips to the food processor. 

Step 2: Blend everything until smooth.

Step 3: Melt down the chocolate chips in 30 second intervals, stirring between. 

Step 4: Add the melted chocolate to the food processor with the rest of the ingredients and blend until smooth.

Step 5: Pour the mousse into the springform pan on top of the crust.

Step 6: Cover with plastic wrap to prevent oxidation and refrigerate for a minimum of 8 hours.