Vegan Double Chocolate Mousse Pie

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Pecans next to a slice of no-bake double chocolate mousse pie topped with coconut whipped cream and caramel sauce

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!

Dates, almond butter, salt, pecans, cocoa powder, chocolate chips, vegan butter, and vanilla

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.

Food processor with pecans, almond butter, dates, salt, and cocoa powder

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!

Pressing a chocolate-date-pecan crust into a pie pan

Next, it’s time for the luscious, silky filling (just look at her).

Spreading a thick ganache-like layer of chocolate filling into a pie crust

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.”

Slices of our no-bake double chocolate mousse pie surrounded by ingredients for topping

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

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!

Close up photo showing the creamy texture of a slice of our chocolate mousse pie recipe

Vegan Double Chocolate Mousse Pie

Decadent chocolate mousse pie with a cloud-like filling and chocolate pecan crust. Vegan, gluten-free, and easy to make with just 7 ingredients required!
Author Minimalist Baker
Print
Slice of our easy chocolate mousse pie topped with coconut whipped cream and caramel sauce
4.86 from 7 votes
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 12 (Slices)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

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)

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

*If soy-free, you can sub 1 ½ cups (225 g) raw cashews for the tofu for a similar result. Soak cashews in very hot water for 30 minutes and drain thoroughly before adding to the blender.
*Nutrition information is a rough estimate calculated with the lesser amount of almond butter and without optional ingredients.

Nutrition (1 of 12 servings)

Serving: 1 slice Calories: 350 Carbohydrates: 39 g Protein: 6.4 g Fat: 22 g Saturated Fat: 6.6 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 7.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 17 mg Potassium: 340 mg Fiber: 6 g Sugar: 30 g Vitamin A: 7 IU Vitamin C: 0 mg Calcium: 78 mg Iron: 3.1 mg

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  1. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Sounds amazing, Kat. Thanks so much for the lovely review. We’re so glad you enjoyed it!

  2. 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!

  3. 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.

  4. 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.

  5. 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?

  6. 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)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  7. 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!

  8. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  9. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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 ;-)

  10. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  11. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Miranda! The pecans are delicious with this pie but you could use an oreo crust if you wanted to!

  12. 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. : )