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Vegan Chocolate Mousse Pie

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!

Course Dessert
Cuisine American
Keyword avocado pie, raw chocolate pie, vegan chocolate mousse pie, vegan chocolate pie
Prep Time 15 minutes
Yields 10 servings
Calories 463 kcal
Author Dianne

Ingredients

Crust

  • 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

Filling

  • 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

Instructions

Make the Crust

  1. 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.

  2. Press the mixture into a 9-inch pie pan or tart pan, forming a crust.

Make the Filling

  1. 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. 

  2. Pour the filling into the pie crust.

  3. Chill for at least 2 hours before serving. Serve topped with Vanilla Cashew Cream and fresh berries, if using.

Recipe Notes

Wrap your pie tightly with plastic wrap or store in an air-tight container. Your pie will keep in the refrigerator for up to 3 days and in the freezer for up to 2 weeks.