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:
Easy to make
& Has a secret protein-packed ingredient!
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
- 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
- 12 ounces silken tofu* (drained, patted dry)
- 1 ¾ cups dairy-free semi-sweet chocolate chips
- 1 tsp vanilla extract (optional)
- 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.
*Nutrition information is a rough estimate calculated with the lesser amount of almond butter and without optional ingredients.