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!
Ingredients
Crust
- 1 ½ 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
- ½ teaspoon sea salt
Filling
- 3 ripe avocados peeled, pitted, chopped, and lightly mashed
- 8 medjool dates pits removed, soaked 30 minutes and drained
- ¾ cup raw, unsweetened cacao powder or unsweetened natural cocoa powder
- ½ cup maple syrup
- ½ cup nondairy milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
For Garnish, optional
- 1 cup Vanilla Cashew Cream
- 1 pint fresh berries
Instructions
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.
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.