Chocolate lovers, rejoice! We have a pie for you. This DOUBLE chocolate mousse pie is SEXY with a decadent, creamy chocolate filling over an uber chocolaty, date-pecan crust. Hubba hubba!
This EASY, 7-ingredient dessert is sure to impress friends and family. Bonus? It’s vegan, gluten-free, and sneaks in some protein, too! Let’s make pie!
This chocolate lover’s dream begins with a simple, 5-ingredient chocolate crust made by combining toasted pecans, cocoa powder, dates, salt, and almond butter in a food processor.
Then press the chocolaty, date-sweetened dough into a pie pan and you have pie crust! World’s easiest pie crust? Okay, maybe not as easy as this one, but it’s a close second!
Next, it’s time for the luscious, silky filling (just look at her).
Made with just TWO essential ingredients: 1) silken tofu (pinky promise you can’t taste it) and 2) melted chocolate chips, this filling develops a creamy, mousse-like texture after freezing for just 1 hour.
The only step left is to slice it up, serve to friends, and wait for the “yums” and “wows.”
We hope you LOVE this vegan chocolate mousse pie! It’s:
Creamy
Decadent
Super chocolaty
Nutty
Easy to make
& Has a secret protein-packed ingredient!
Top with a drizzle of caramel sauce and a dollop of coconut whipped cream, and you’ll be living the dream.
More Chocolaty Desserts
- Salted Caramel Chocolate Ganache Tart (Vegan + GF)
- No-Bake Mint Chocolate Brownie Bars
- Fluffy Chocolate Peanut Butter Cupcakes (Vegan + GF)
- Refined Sugar-Free Turtle Brownies (GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Vegan Double Chocolate Mousse Pie
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
Instructions
- Preheat oven to 350 degrees F (176 C). Add pecans to a bare baking sheet and toast for 10 minutes. Watch closely to prevent burning. Remove from the oven and let cool slightly.
- Once cool enough to handle, add the pecans to a food processor along with the cocoa powder, dates, sea salt, and almond butter. Mix until it reaches a fine meal. The mixture should hold together easily when pinched between your fingers. If too crumbly, add a bit more almond butter and blend until it’s more moldable. Set aside.
- Option to line a standard 9-inch pie pan (or similar size pan) with parchment paper for easier removal (we didn’t find it necessary).
- Transfer the crust mixture to the pie pan and spread with your hands to form a loose crust shape. Then use a flat-bottomed object (such as a drinking glass) to press firmly along the sides and bottom to form a uniform crust that goes up the sides. Use your fingers to ensure the evenness of the crust’s top edges. Transfer to the freezer (uncovered is fine) to set while preparing the filling.
- Add silken tofu (drained and lightly patted dry) to a high-speed blender. Set aside.
- Melt the chocolate chips over a double boiler on the stovetop, stirring occasionally, or in the microwave in 30-second increments. Once melted, quickly add to the high-speed blender with the tofu and blend until smooth — about 1 minute — scraping down the sides as needed. Add vanilla (optional) and blend again until smooth.
- Pour filling over the crust and smooth into an even layer with the back of a spoon. Cover loosely with parchment paper and freeze until set (1 hour). Alternatively, refrigerate for at least 2 hours or until pretty firm for a slightly softer pie. Once set, store covered in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month, well covered. Let thaw slightly from frozen before slicing.
- To serve, enjoy as is or top with caramel sauce and/or coconut whipped cream (both optional). NOTE: As with most pies, the first slice can be a little tricky to get out of the pan, but it’s smooth sailing from there.
Video
Notes
*Nutrition information is a rough estimate calculated with the lesser amount of almond butter and without optional ingredients.
Cara D Westbrook says
Not a big fan of date crusts (or dates in general). Can I make this chocolate mousse pie using the crust recipe from your coconut cream pie recipe instead? Possibly adding cocoa powder to the crust, in case I wanted to make it a double chocolate recipe? TIA! :)
Hi Cara, We love that idea! We think it would work as long as you bake that crust. If you add more cocoa powder, you may want to bump up the sweetener and coconut oil. Another option would be to reference this crust recipe. Hope that helps!
Cara D Westbrook says
Awesome! The link you sent is the exact kind of pie crust I’m looking for, thank you MB! Happy Thanksgiving 🦃🙃
Moamera Omerovic says
Hello,
Can you please specify what kind of silken tofu? Soft, medium, firm?
Thanks,
Hi Moamera, any would be fine, but we prefer firm silken vs. soft because it holds its shape better.
Rose says
This pie is so good and so easy! Thank you! I did not use parchment and it came out of the pan easily. I used soft silken tofu and it set up great. My only change: we blended the dates and cocoa before adding in the nuts. Our dates were a little dry and this worked great. We will definitely be making this again.
Amazing! Thanks so much for sharing, Rose! xo
Lauren says
I don’t have a blender at the moment. Do you think I can make the filling in a food processor? (Also, I’ve been making your recipes for years–your blog is my go-to!! Thank you!)
Aw, thank you, Lauren! We’re so glad you enjoy our recipes! We do think it would work in a food processor. Let us know if you try it!
Karolina says
I followed this recipe exactly (except I used one extra spoon of almond butter) and it was THE BEST chocolate dessert I have ever made. And me and my husband are not even vegan! I just wanted something healthier and not too sweet. I love the overtone taste of dates in the crust. Absolutely delicious, even better the 2nd and 3rd day. I am blown away that the filling is just two ingredients (chocolate chips and tofu), and no, you don’t taste tofu at all, just chocolate. I love that there is no extra sugar added in this recipe. Just sweetness of dates and I used dark chocolate chips that have 4g and it was perfectly sweet. Served it with homemade whipped cream, yum!
Thank you so much for your sweet review, Karolina! We’re honored you both enjoyed it so much. We appreciate you taking the time to leave a review! xoxo
Mel says
This was delicious and so easy! I made this using cashews and almonds as a substitue for pecans. I also swapped melted coconut oil for the almond butter. I found I needed to add more than the quantity specified for he almond butter but that was easy to gage based on your well written recipe.
It’s a real surprise when you tell people the filling is made with tofu! It’s a convenient desert to make in advance and keeping in the freezer for when needed. I’d happily make this again. Thank you!
We’re so glad it was a success, Mel. Thank you for sharing your experience! xo
Dena says
I made this last Christmas and it went down so well I’ve made it a few times since on request. It loses nothing by being vegan and gluten free – it’s a really indulgent desert. Great with loads of vegan whipped cream!
Amazing! Thank you for the lovely review, Dena! xo
Taylor says
This was delicious! I made it when my in laws were in town and everyone loved it and had no idea it was made with tofu. I will say that the real star of the show in this recipe is the crust. So so good!!!
Woohoo! So glad you enjoyed, Taylor!
teresa rodriguez says
I looked up this recipe just for the filling and changed it a bit. 1pound silken tofu, 1bar Ghiradelli 100%cocoa (melted), 2scoops Vega chocolate protein powder. Blended until smooth. Put a bunch of fresh raspberries on top and refrigerated over night. Incredible! Every recipe you list is either so delicious as written or is inspiring to make a little different into something delicious!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Teresa!
Bianca says
This one looks delicious and I want to make it for my birthday party! I was wondering if there would be a substitute for the chocolate chips. Maybe a combination of cocoa powder and coconut oil? Thanks so much!
Hi Bianca, the chocolate chips are pretty key for the right texture! But if you want to experiment, we’d suggest trying cocoa powder, cacao butter, and sweetener of choice. Hope that helps!
Chapin Faulconer says
Hello, I am wondering would this taste good and work with an Oreo crust? Thank you.
We think that would be delicious!
MerryMary says
Just made this with an Oreo crust and it is GREAT! And Oreos are vegan. Yippee!
Lovely! Thank you for sharing!
Bojana says
I love this, thank you for the recipe!
Since where I’m from pecans are very rare and cost a fortune, I subbed them for almonds. I think it asks form more butter then because it is not so rich. Used cashews instead of tofu and it seems heavier and thicker than the topping in photos and video. Can it be creamier in without tofu version?
We still licked the pan <3
Hi Bojana, more almond butter likely is needed due to pecans not being as rich as almonds. Another option would be adding some coconut oil to the crust. Cashews will make the filling more dense than silken tofu. Perhaps you could try adding a little coconut whipped cream in the filling to lighten it. Hope that helps!
Bojana says
Thank you! I will try it out next time and let you know.
Jo says
I made this pie for Valentine’s Day dessert, my husband said it was “outstanding” (it really was!) it was super simple to make and SO delicious. I gave some to my FIL who called me to say next time can I make him the whole pie! Delicious and incredible to believe that it is vegan! Thank you for sharing!
We love it! Thanks so much for the lovely review, Jo! We’re so glad you and your family enjoyed it. Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
dottie schaffer says
Oh my goodness!!!! I made this BECAUSE of the video and it was even better than I imagined!!! This will now replace the 2 ingredient pie I was making as a much healthier and more decadent dessert in my repertoire!! Also I am a person who wants to feed my family healthier options, but am also a busy mom so I used a few shortcuts: premade chocolate pie crust, equal amount of semi and milk chocolate chips and a lite whipped topping on top—no Carmel bc I just didn’t have the time and the pie really was a star all by itself! 😉 Thank you thank you!! (I see so many summer-y options for this when local berries are ripe that I am going to try)
We’re so glad you enjoyed it, Dottie. Thanks so much for the lovely review! xo
Kat says
This is so incredibly delicious! It is easy to make and so satisfying to consume! I made it for a holiday party and it was an absolute crowd favorite. No one had any idea there was tofu in this dish. I did add a little bit of peppermint extract. I highly recommend you try this!
Yum! Sounds amazing, Kat. Thanks so much for the lovely review. We’re so glad you enjoyed it!
Alyssa says
Delicious!! Rich, chocolate, YUM! Turned out great.
We’re so glad you enjoyed it, Alyssa! Thanks so much for sharing! xo
Elle says
Made this for Christmas Eve but everyone else got the flu so I was the only one to try it. I thought it was delicious though! Used the cashews instead of tofu (currently avoiding soy for a fussy nursing babe). The mousse was definitely thick, rich and dense but very good. I did make the coconut whipped cream and caramel and I think they really balanced out the flavors. I think using the cashews it’d be too rich without the cream at least. I’d definitely make it again. I would just flatten out my crust a little more evenly next time (it was a bit thicker on the bottom vs the sides). Great recipe and I think the rest of my family would’ve really enjoyed it!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Elle!
Robert says
Just made this yesterday for Christmas Eve. Super easy to make and so delicious! My spouse is usually the dessert specialist while I make the main courses, but for Christmas I decided I’d make the whole three-course menu. This was easy to follow even for me as a less experienced baker/dessert maker. We topped it off with the whipped coconut cream, absolutely delicious! Can’t recommend it enough.
Thank you so much for sharing your experience, Robert! We’re so glad it was a hit! xo
Liz K says
What firmness of silken tofu works best?
My grocery store has soft and firm silken tofu.
Thanks!
Hi Liz, Either would be fine! We prefer firm silken vs. soft because it holds its shape better.
Caitlin says
I only had firm tofu and needed to add about 3 tablespoons of almond milk to get the mixture to mix and smooth. Was going to try coconut cream but was out.
Thank you for sharing your experience, Caitlin!
C says
Hello! Would this crust work just as well if I subbed in oats instead of pecans? Otherwise, would the crust from your salted caramel ganache tart with oats work better?
We think that should work! Let us know if you try it!
Atara Dahan says
How do I make it with firm tofu
And will it be the same?
Thanks
Hi Atara, the texture will be more thick and not as “moussey” with firm tofu.
Atara Dahan says
Anything I can use instead of nut butter?
Thanks
Slightly less coconut oil might work!
Max A. says
Another amazing one! Just made this and brought it to a dinner party. It was a huge hit. Also made the recommended caramel sauce; and holy wow! Yum! The only thing I did differently was using black velvet cocoa in the crust, which worked out awesome–totally using this crust for other things! (I could eat that crust as is!)
One question: I think I used tofu that wasn’t soft enough, so the mousse was super challenging to create. It looks like I have the same Vitamix as Dana, but I barely got it to work. Had to scrape and tamper and scrape, over and over. Just wondering where I went wrong: was it the tofu I chose? I couldn’t find silken, so got the softest one my TJ’s had (organic, magenta label). Is this the misstep?
(Asking because it was still so good, and so well received that I should make it again)
Hi Max, thanks for the review! If your chocolate wasn’t warm/melted enough it could make it harder to blend, but soft tofu should work well!
pinky says
I can’t wait to make this!
Could I use a springform pan for this recipe?
Yes! You might want to line it with parchment paper for the best results.
MW says
I used an Oreo crust, 1/2 semi sweet and 1/2 milk chocolate chips and it was delicious! Would definitely recommend having whipped cream or other creamy element along side to cut through the pie but it’s delicious!
Brenda says
Would this work with normal dark chocolate chips?
It wouldn’t be as sweet, but yes!
Atara Dahan says
I have no idea what silken tofu is, never seen it in stores.
Any difference between that and the cashews or it’s exactly the same?
Thanks
Hi Atara, silken tofu can sometimes be found in the refrigerated section near the other tofu, or in an international aisle near canned coconut milk, etc. The texture with cashews will be a bit more thick and rich, we prefer the slightly fluffier, moussier texture of the tofu.
Lanie says
Hello! I am excited to make this pie. Yum!
I don’t have a blender though, could I use a hand mixer? Thanks.
Hi Lanie! We think a hand mixer would leave little chunks of tofu in the mixture. We think a food processor might work if you have one of those!
Tina Hatch says
OMG I wanted to lick my screen. Making this this weekend!
We hope you love it, Tina!
Matt says
I’m allergic to almonds and so I was wondering if you all had a good suggestion for almond butter substitute?
Hi Matt! You could try cashew butter!
Eef says
It looks delicious. Can you also give an option for the chocolate chips? like regular high percentage chocolate tablet without sugar, or cocoa nibs, and how much needed of this? Thanks
Hm, we aren’t sure as we haven’t tested it that way. We don’t think cacao nibs would break down fully, but perhaps baking cocoa + coconut sugar would work. Probably ~1 1/4 cups baking chocolate + 1/2 cup coconut sugar. It’s hard to say without testing it ourselves. Let us know if you do some experimenting!
Eef says
Thanks, it will take some time to find the ingredients here. How much is 1 1/4 cup of baking chocolate in weight? Isn’t it sold in tablet shape? I think I will try with one 100 grams normal tablet of 95% cocoa + coconut sugar. I will let know, eventually, if and how it worked out ;-)
Sita says
Hi! I am going to try this. It looks delicious. My question is about the silken tofu. It is soooo wet, how do you get the moisture out of it and pat it dry? Thanks so much for your recipe. Sita
Hi Sita! The silken tofu will still stay pretty damp. We suggest just draining the tofu and patting it dry with a clean kitchen towel or paper towel!
Miranda Walls says
If someone wasn’t gluten free would you recommend any crust for this pie or do the pecans really add to it?
Hi Miranda! The pecans are delicious with this pie but you could use an oreo crust if you wanted to!
The Vegan Goddess says
Thank you for providing a soy-free version with cashews. Luckily, I’m not allergic to nuts.
I will try this and report back. : )
We hope you enjoy!