Treat yourself to a slice of delicious Vegan Chocolate Mousse Pie! This luscious pie is the perfect dessert for Valentine’s Day, and no one will guess that the secret ingredient is avocado! This easy recipe is vegan and gluten-free, and it has a raw option.
Vegan Chocolate Pie
Not too long ago, a friend mentioned that he was making the vegan chocolate pie recipe from my blog. I suddenly realized that I actually have several chocolate pie recipes here on the blog, and I didn’t actually know which one he was making!
I know that many people favor fruit pies, including Dennis, but I’m not a big fan of cooked fruit. And I often think that a dessert isn’t really a dessert unless it’s made with chocolate.
While looking through my pie recipes, I realized that my chocolate mousse pie was missing. A few years ago, I had updated a bunch of old posts, and I temporarily removed that recipe, because the photo was really bad. I had planned to go back and update it, but I had forgotten about it. I’m once again updating old posts, so it’s time to share this recipe again. Especially since Valentine’s Day is just a few days away.
Raw Chocolate Pie
Since this pie isn’t cooked, it’s technically raw. But in the world of raw vegan food, the ingredients should be raw—or unheated—for it to be considered raw. To keep this dessert raw, use raw cacao powder.
Cacao is made my cold pressing raw cocoa beans. It’s said to have many health benefits, including reducing the risk of heart disease and lowering insulin resistance. Cacao contains magnesium, Vitamin C, antioxidants and omega 3 fatty acids. It’s also chock full of phenethylamine (PEA), serotonin and trypophan, all of which are known to improve mood. The mood boosters in cacao probably lend to its “aphrodisiac-like” quality, making it the idea dessert to share with your sweetie.
If you don’t want to splurge on raw cacao powder, you can use regular unsweetened natural cocoa powder instead, and it will be just as delicious.
I guess that technically this is an avocado pie, not a chocolate pie, since there’s more avocado in it than anything else. Make sure you’re avocados are ripe, otherwise they won’t blend well. They shouldn’t be overripe, because they’ll make the pie taste bitter.
There are two popular kinds of dates that you have probably seen at the grocery store – medjool and deglet noor.
Deglet noor dates are small and firm with a sweet flavor. Medjool dates are larger and chewier, with more of a caramel flavor. They’re softer, so they lend themselves well to raw dessert recipes.
If you can’t find medjools, you can use deglet noors, but I would recommend soaking them to soften them up. Since deglets are smaller, you may need two or three more to get the crust to stick together.
Using Raw Nuts
To make the crust, you can use almonds, walnuts, pecans, macadamias, or a combination of them. Raw nuts aren’t technically raw, as they often need to be heated to remove them from the shell. Look for nuts that aren’t roasted to salted.
How to Make Vegan Chocolate Mousse Pie
This recipe is super easy to make! You’ll need a food processor.
- First you mix all of the crust ingredients together in a food processor until the look crumbly.
- Then you press the mixture into a 9-inch pie pan to form a crust. You can use parchment or wax paper to help you press it down.
- Next you process the filling ingredients until they’re creamy. You may need to stop and scrape down the sides of your food processor once or twice.
- Then you pour the filling into the crust.
- Refrigerate your pie for at least two hours before serving it. It can even be frozen for a more fudge-like consistency.
When you’re blending your filling, stop and taste test it. Since it’s made with dark chocolate, it should taste bittersweet. If it’s too bitter for you, you can add a little more maple syrup. The flavor will sweeten a little when chilled, though, so keep that in mind.
You can serve your pie as is, or you can add a dollop of Vanilla Cashew Cream and fresh berries. Most 9-inch pies serve 8 people, however this pie is so rich that you really only need a sliver of it to satisfy your chocolate cravings. So this one will serve at least 10 people – maybe more.
Vegan Chocolate Mousse Pie
- 1 1/2 cups raw nuts (walnuts, pecans, almonds, macadamias, or a mix of each)
- 1 cup unsweetened, shredded coconut
- 10 medjool dates pits removed and coarsley chopped
- 1/2 teaspoon sea salt
- 3 ripe avocados peeled, pitted, chopped, and lightly mashed
- 8 medjool dates pits removed, soaked 30 minutes and drained
- 3/4 cup raw, unsweetened cacao powder or unsweetened natural cocoa powder
- 1/2 cup maple syrup
- 1/2 cup nondairy milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
For Garnish, optional
- 1 cup Vanilla Cashew Cream
- 1 pint fresh berries
Make the Crust
- Place all of the crust ingredients into a food processor fitted with an s-blade. Process until the mixture looks crumbly, like cookie crumbs and sticks together when pressed.
- Press the mixture into a 9-inch pie pan or tart pan, forming a crust.
Make the Filling
- Place all of the filling ingredients in a food processor fitted with an s-blade and process until smooth and creamy. This may take a few minutes, and you may need to stop and scrape down the side once or twice. If the mixture is too thick, add a little more non-dairy milk, a tablespoon at a time. Taste the mixture for sweetness. If it’s too bitter, add a little more maple syrup, a tablespoon at a time. Keep in mind that the mousse will get sweeter as it chills.
- Pour the filling into the pie crust.
- Chill for at least 2 hours before serving. Serve topped with Vanilla Cashew Cream and fresh berries, if using.
Other Valentine’s Day Dessert Recipes Include:
- Sunbutter and Chocolate Pretzel Pie
- Chocolate Cream Pie
- Vegan Chocolate-Peanut Butter Truffle Mini Tarts
- Bittersweet Chocolate Cherry Cheesecake