Chocolate Peanut Butter Mousse Pie

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Slice of Vegan Chocolate PB Mousse Pie topped with coconut whip, shaved chocolate, and peanuts

How is December treating you all thus far? Well I hope.

We’re settled into our new place in Portland (I’ll be sure to post pictures on Instagram soon!), and getting back into our groove. It’s always amazing to me how much a move can disrupt life. A two-week break becomes a month and before I realize it, I haven’t properly exercised in weeks, reach for takeout at every turn, and my email is overflowing. It’s moments like these when I realize I’m more of a control freak than I’d like to admit. My schedule is seriously important to me.

Thankfully, I’m feeling a bit more “normal” now, whatever that means in this season of life. We even have our Christmas tree up and I’m feeling quite festive with my “Indie Holidays” station blaring in the background as I work.

Of course, a new space has required some reorganization as well as a few new purchases (for home, office and otherwise), and in the process we’ve managed to simplify and streamline a bit more (which we love).

I’m planning to create a “Simple Kitchen” post soon to highlight everything we own in our “minimalist” kitchen to show you just how possible it is to do more with less stuff.

Until then, let’s eat pie, shall we?

Big bowl of Vegan Chocolate Mousse

Have you guys tried our Vegan PB&J Pie yet? It’s one of my favorites.

In the process of making it I discovered the magic of date paste and coconut whipped cream mixed together to create a thick, custard-like mousse, perfect for pies and even no-churn ice cream! Since then I’ve been dying to try it in another variation.

Enter: Chocolate Peanut Butter.

Spoonful of vegan Peanut Butter Chocolate MousseFreshly whipped vegan Chocolate Peanut Butter Mousse

This magic starts with coconut whipped cream and date paste. Then a generous amount of melted dark chocolate and a giant heap of salted creamy peanut butter.

Hubba, hubba indeed.

The result is a rich, thick chocolate mousse infused with salty peanut butter piled into perfectly salty-sweet graham cracker crust – literally the pie of my dreams.

Spreading Vegan Chocolate Peanut Butter Mousse into a pie pan for a delicious vegan dessertPlates with slices of our delicious Vegan Chocolate Peanut Butter Mousse recipe

This pie is simple, requiring just 7 ingredients and easy-to-follow methods.

If you can master date paste (pitted dates whirled into a paste) and coconut whipped cream (chilled coconut cream whipped into an airy mousse), then you can totally make this pie. And, I highly recommend doing so because it’s bomb. Yes, I still say bomb (Rhonda). Deal with it.

Slice of Vegan Chocolate PB Mousse Pie with coconut whipped cream

This pie is my new favorite. It’s:

Creamy
Thick
Rich
Chilled
Super chocolaty
Infused with peanut butter
Perfectly sweet
Nestled in a graham cracker crust
Delectable
Satisfying
& Perfect for holiday gatherings and beyond

One bite into this bad boy and I was done for. I took two slices and shared the rest with a friend, who later reported she ate three slices in two days. That’s when you know it’s good – you can’t keep your hands off it.

Close up shot of a slice of our creamy Vegan Chocolate PB Mousse Pie

If you make this pie, please let us know! Take a picture and tag it #minimalistbaker on Instagram, @minimalistbaker on Twitter, or leave a comment. We seriously love seeing what you guys cook up.

Happy holiday baking season, friends! There’s much more sweet (and savory) goodness to come in the next few weeks. Cheers!

Half-eaten slice of Vegan Chocolate Peanut Butter Mousse Pie

Chocolate Peanut Butter Mousse Pie

Easy, rich 7 ingredient chocolate peanut butter mousse pie on a simple graham cracker crust. Creamy, thick, super chocolatey and balanced perfectly with salty peanut butter. The pie of my dreams.
Author Minimalist Baker
Print
Plate with a slice of Chocolate PB Mousse Pie topped with coconut whipped cream, shaved chocolate, and peanuts
4.62 from 13 votes
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 8 (slices)
Course Dessert
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

CRUST

  • 7 ounces vegan graham crackers* (7 ounces yield ~1 2/3 cups ground // see notes for substitutions)
  • 1/4 tsp sea salt
  • 5 Tbsp vegan butter (melted // or sub coconut oil with varied results)

FILLING

  • 1 1/2 14-ounce cans coconut cream* (chilled overnight or for at least 6 hours)
  • 1/2 cup date paste (1 cup packed pitted dates yields ~ 1/2 cup paste // soaked in warm water for 10 minutes, drained, and processed into a paste)*
  • 1 cup dairy-free semisweet chocolate chips
  • 1/2 cup salted natural peanut butter (creamy & crunchy work)

TOPPINGs (optional)

  • Coconut whipped cream (for topping)
  • Crushed Salted Roasted Peanuts
  • Dairy-free dark or semisweet chocolate shavings

Instructions

  • Preheat oven to 350 degrees F (176 C) and place a large mixing bowl in the freezer to chill.
  • In a separate small mixing bowl, melt chocolate chips over a double boiler or in the microwave in 30 second increments, stirring occasionally. Set aside to cool slightly.
  • For crust, add graham crackers to a food processor (or a bag and use a rolling pin to crush) and mix into a fine meal. Add salt and melted butter and pulse to combine.
  • Press firmly into a standard 9 or 9.5 inch (or slightly smaller // as original recipe is written // adjust size or number of pans if altering batch size) pie dish and use your fingers to press it up the sides. Bake for 12-14 minutes or until fragrant and lightly browned. Set aside to cool.
  • To prepare the filling, scoop out chilled coconut cream, leaving behind any liquid in the bottom of the can, and place in your pre-chilled large mixing bowl. Use a mixer to beat until creamy.
  • Next, add date paste and mix once more. If you haven't made your date paste yet, simply add sticky, pitted dates to a food processor and process until creamy, adding a little hot water to combine if needed. If your dates were a little dry, soak in warm water for 10 minutes, then drain.
  • Next add slightly cooled melted chocolate and mix once more to combine. Lastly, add peanut butter and mix again.
  • Transfer filling to cooled crust and loosely cover with plastic wrap to set in the fridge for a minimum of 3 hours, ideally overnight.
  • To serve, slice and gently plate. Top with coconut whipped cream, additional peanut butter, crushed roasted peanuts and/or dairy-free chocolate shavings (optional).
  • Store leftovers in the fridge for up to a few days. Cover well and freeze after that for an “icebox” pie.

Notes

*The vegan graham crackers I prefer are Nabisco Original Graham Crackers, which can be found at most major grocery stores. If you can’t find them or prefer not to use them, sub another vegan-friendly cookie or biscuit. Or, just make a traditional pie crust, blind bake it, chill it, then add filling as instructed.
*For the coconut cream filling, either use 1.5 cans of coconut cream, or 2 cans full-fat coconut milk by scooping off the cream and reserving the liquid for other uses.
*Adapted from my Vegan PB&J Pie
*Nutrition information is a rough estimate.
*Or you can sub 2 14-ounce cans full-fat coconut milk per 1 1/2 cans coconut cream and use cream part only

Nutrition (1 of 8 servings)

Serving: 1 slices Calories: 634 Carbohydrates: 60 g Protein: 8.9 g Fat: 42 g Saturated Fat: 24 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 299 mg Fiber: 6.5 g Sugar: 39 g

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  1. Lauren says

    I made this with a few modifications. I used a full package of silken tofu instead of the coconut cream and it was delicious – creamy and mousse-like! After following directions and tasting the filling – it was very sweet but lacked a strong chocolate taste so I added 1 packet instant coffee powder and about 2 tablespoons of cocoa powder. This offered a perfect balance but next time I will decrease the date paste amount to decrease sweetness. The pie is VERY rich and very satisfying.

  2. H says

    This pie was a bit too rich and then looking at the nutritional info- just a bit too much. I would maybe eat 1/16. The texture though was a lot better than some other dairy free pies I have tried to make. But the sweetness/richness just left me feeling gross and with a headache. :/

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear this one wasn’t for you! You can reduce sweetness by using dark chocolate chips instead of semi-sweet.

  3. Chelsie says

    Have you ever considered dating your blog/recipe posts? Just curious as I’ve seen other food bloggers do so and I find it helpful! It provides context and gives insight into the chronology of the recipes on the MB site. When trying to choose between similar recipes of yours, I sometimes find myself wanting to try the one that is most recent but I’m not able to determine which recipe predates the other. Just a thought!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great question! We used to share the dates but eventually found it irrelevant. However, we’ll take that into consideration!

  4. Sofia says

    This was my first vegan dessert and I loved it! Made it last night for Thanksgiving and it was a crowd pleaser with EVERYONE, including my 5 and 2 year old!!! So rich and creamy, perfectly sweet and chocolaty! A definite repeat in my house, and not just for Thanksgiving! Thanks for another great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sofia. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Tiffany says

      Surprisingly easy to make! I used a store bought crust. I’ve been following your page as I try to make meatless meals for my husband and I. We love this! Thank you dear :)

  5. Liz says

    I have a major sweet tooth and I am in no way vegan, but I love this pie. I made it for a dairy free friend and brought it to her birthday dinner at a restaurant, and we shared with the kitchen staff (we knew some of the employees), and the chef came out and asked if he could take some home for his partner, which I obliged and pointed him towards your recipe :) thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Liz. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  6. Ashley says

    This recipe is amazing. I made it for my boyfriend for Valentine’s Day and we ate it with my parents. My boyfriend absolutely loved it. And my mom, who does NOT have a sweet tooth asked me to make another one immediately after finishing it (which I did this morning). I even made extra whipped cream to top it because the cans of organic Thai kitchen coconut milk I bought were almost entirely cream (less than an inch of liquid at the bottom). This will definitely be a go to recipe at my house when we’re craving something sweet.

  7. Erin says

    This has to be THE best pie I’ve ever eaten, vegan or otherwise! So so incredible! If you’re a fan of peanut butter and chocolate, do yourself a favor and make this immediately!

  8. Lindsey says

    Hi!! I am making this for Thanksgiving. I only found Coconut Whipping cream which in the cooler at my co-op..should I use the whole can or leave behind any of the separated water..it also has a little coconut sugar added to it.

    Thanks so much ! I can’t wait to try this!! I love your page and use it all the time!!!

  9. S says

    I’ve made this multiple times over the past few years with creamy peanut butter or almond butter and love both variations! Using peanut butter makes it taste lighter while almond butter makes it taste a bit heavier and richer (slows me down from stuffing myself with the mousse). I usually use unsalted nut butters, but add extra salt (1/2 tsp instead of 1/4 tsp) to the pie crust and save the liquid from the full-fat cans of coconut milk to blend into smoothies. This has always been an instant crowd pleaser and I’m thankful that you’ve shared this recipe :)!!

  10. Katy says

    Do you happen to have a plant-based graham cracker recipe on hand? I can only find graham crackers with honey in the stores around me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katy! We like to use Nabisco Original Graham Crackers, which can be found at most major grocery stores. If you can’t find them or prefer not to use them, sub another vegan-friendly cookie or biscuit. Or, just make a traditional pie crust, blind bake it, chill it, then add filling as instructed.

  11. Amber Yothers says

    Could I make this without the Pb ? Ie would it hold up as well? I like the idea of just chocolate and coconut together.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You could try substituting for something else? Another reader used nutella in place of it. Hope this helps!

  12. Autumn says

    This looks amazing! I do not have a food processor and I’m wondering if there’s is an alternative to the date paste?

    Thank you kindly,
    Autumn

  13. Stephanie says

    The kids left it on their plates, uneaten. And there was no other option for desert. I think this recipe is for sophisticated (and perhaps sugar deprived) palates only.

  14. Beth says

    This recipe was fantastic once I got it right, but it took me a few tries! I had a hard time finding a can of coconut milk that would separate for me. I finally bought some coconut cream but I think I overwhipped it because it started separating into little chunks! On my last try I beat the coconut cream for a quick 20 seconds and that worked great.

  15. Nicki says

    So delicious! I’m loving the that I didn’t have to turn on the oven since I cheated with a pre-made crust. Wondering if anyone has any tips for getting the coconut cream out of the can easily? Mine ends up flying everywhere lol!

  16. Kristin Baker says

    Excellent recipe Dana! I just made this for my boyfriend’s birthday and I think he’ll love it as well. Although I’m not sure if I should give him the whole pie or not. ;)

  17. Rachel says

    I made this for Thanksgiving. I subbed out an oreo crust since that is what I had on hand. I also used the coconut whipped cream the recipe mentions. I loved it and would definitely make it again. It is a rich dessert, so you don’t need a huge slice. But that just makes it last longer so you can enjoy it all week long :)

  18. Jennifer says

    Fun fact: I had this most glorious pie as my wedding “cake” a few months ago! I did sub Oreos for the grahams (because, chocolate!). Thank you for inventing such mouth-watering creations!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I do, but that would totally change the flavor of the pie since the PB gives it a salty edge…

  19. Brigid says

    I was looking for a nice frosting recipe then remembered this one, would the mousse work as a cake frosting do you think? And does it have a strong coconut flavour? I don’t really want an obvious coconut flavour but I DO want the choc PB and ‘cleaner’ ingredients. And your photos are making me drool…

  20. Marium says

    Fantastic recipe, can’t wait to try it! Could I replace the choc chips with cocoa powder and if so how much? Having a vegan wedding party for a friend Sunday she’ll love it :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, but it won’t be nearly as rich and creamy. I’d say start with 1/3 cup and go from there! You’ll definitely need to add sweetener as well (either powdered sugar or maple syrup, or a combo of both). Good luck!

  21. Shirley says

    This looks delicious!

    I discovered your website over 2 weeks ago because of a change in my diet. Honestly speaking, I feel like I have been living under a rock! I love your recipes and I only wish I discovered you sooner! My fiancée & daughter love all things new thanks to you!

  22. Kirsten H says

    I made this pie and it was delicious! No photos, because you know, eating, and you have captured the pie’s beauty already. It was the perfect amount of sweetness. I think my ideal version would be a bit less rich and more peanuty, so I’ll try more peanut butter, less coconut milk next time around.

  23. Elisabeth Reiss says

    As a new Vegan can you help me with purchasing products…where can you buy vegan graham crackers ??
    Which brands do you suggest .
    Thanks
    Elisabeth

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nabisco original is my go-to, which can be found at most major grocery stores! You can also order them online.

  24. Sabrina says

    I was wondering if i could just leave the peanut butter out if it would just make a tasty chocolate mousse I’m attempting to make a chocolate peanut butter dirt cake (vegan) but i want to do the chocolate and peanut butter separate. I’ve got the recipe for the peanut butter mousse which i think will be perfect but i still need a chocolate mousse or chocolate pudding (vegan of course) which do you think would be better and could you possibly provide a recipe I’d appreciate it :)

  25. Jessica says

    I’m so very sad that I forgot to refrigerate the cream and went to start making this for tomorrow and realized I’m SOL. Would freezing the cream for a short while work, do you think?

    At least I’ve got time to make your tofu quiche and biscuits for breakfast!!

    Thanks!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah shucks! I’m not sure if it would work without the pre-chill. But, it’s worth a shot! Sorry I didn’t get back to you sooner!

  26. Kelby says

    Just made this and WOW. ITS SO GOOD!!! Despite having to improvise without coconut cream (we did have coconut milk) this turned out so well and tastes absolutely amazing! I must say I at half of the filling before it went on the base… Ooops, I don’t regret a thing!

  27. Stefanie Murrer says

    I am *super* excited to read your Simple Kitchen post. My husband and I love the idea of living small and potentially owning our own tiny home. I’ve been in a major “dejunk/declutter” phase, but we love cooking, and eating :) Excited to read about what you’ve pinned down as the necessities and how it works for your family! I’m also really excited to try my hand at this pie :)

  28. Suzy @ The Mediterranean Dish says

    I love this pie. You’re right, it’s the bomb :-) Love the use of date paste here; brilliant!

  29. Rachael says

    I love your ‘Simple Kitchen’ idea!! Can’t wait to see, or rather read, that!

    Yummy chocolate peanut butter mouse pie! I made a chocolate pie a few years ago, with my step-mom. But it was more of a ‘Buy graham cracker crust, pie chocolate instant pudding mix’ kind of pie. This looks a lot better!

  30. Joanne Ogle says

    It’s so yummy, and surprisingly so easy to make. specially the touch of graham cracker crust adding immense beauty to this chocolate pie. I wish I would make best out of this recipe.

    • Kelli H (Made in Sonoma) says

      The refrigerating of full fat coconut milk totally didn’t work for me. I tried 3 cans and only 1 can worked, thus I won’t be able to make it for Christmas now. :( I think people should only try this with buying coconut cream, which I wasn’t able to find.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Bummer! What brand did you buy? Thai Kitchen is the only one that works for me. Otherwise, trader’s coconut cream. I think a dud can would still work with the date paste. Did you still give it a go?

  31. Emily @ Life on Food says

    Moving is stressful even after you are in the new spot. I am sure this pie helped make everything better.

  32. Emma {Emma's Little Kitchen} says

    Ohhhhh how I wish I had had this recipe in time for Thanksgiving… it will have to be on my Christmas menu instead! Totally LUSH!

  33. Bell Santiago says

    This sounds amazing, I am in love with all your recipes as they have amazing ingredients and taste so good! xx

  34. Hannah Elizabeth says

    Dana, you just put me in a food coma, simply from seeing the pictures! How is it that you always put my favorite flavors together in exactly the sort of dish I would crave?? My heart is palpating right now at the thought of making this, which I NEED to do, even though I’m sure it will kill me with rapture. ;) This is my kind of heaven-food, for sure!!

  35. Aimee says

    Congrats on the move and setting up your new home!
    I love the sound of this Choc & PB Mousse Pie…And to be honest, I really like the sound of your upcoming Simple Kitchen post. We’re very much in the minimizing mode, and I’m trying to figure out how to tackle the kitchen supply. Cheers!

  36. Katrina @ Warm Vanilla Sugar says

    I need a schedule in my life as well…big time. I even schedule eating!! So, this is about to appear on my menu ASAP!

  37. Ksenia @ At the Immigrant's Table says

    I am normally not big on pudding-like desserts, but you’re managing to convince me to the other side… The texture of this pie actually looks thick enough for me to love!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Success in my books. Hope you’ll give it a try! It’s very mousse-y and not really pudding like.