Vegan Chocolate Mousse Pie Recipes
CHOCOLATE MOUSSE PIE
This Chocolate Mousse Tofu Pie is a creamy, decadent pie that packs in loads of chocolate flavor without the dairy or excess fat!
Provided by Sarah Bond
Categories Desserts
Time 3h20m
Number Of Ingredients 8
Steps:
- Crust: Blitz graham crackers, halved dates, and butter in a food processor until evenly mixed and crumbly. Lightly grease an 8 or 9 inch pie pan*, then press crust mixture into the bottom and up the sides.
- Filling: Wipe clean the food processor then blitz tofu, cocoa powder, sweetener, and vanilla until smooth.
- Melt Chocolate: Melt chocolate using a double boiler. If you do not have one, place chocolate in a small saucepan. In a large saucepan, bring water to a boil. Hold small saucepan over boiling water for about 30 seconds, stirring constantly, until chocolate has melted.
- Chocolate Explosion: With food processor running, slowly pour melted chocolate into tofu mixture.
- Refrigerate: Pour filling into crust and even out the top with a spoon. Cover and place in fridge for 2 to 3 hours, until firm. Serve with whipped cream and fresh berries.
Nutrition Facts : ServingSize 1 slice, Calories 371 kcal, Carbohydrate 53.9 g, Protein 7.5 g, Fat 14.7 g, Sodium 128 mg, SaturatedFat 8.8 g, Fiber 3.9 g, Sugar 41.1 g
VEGAN CHOCOLATE MOUSSE PIE
This is the BEST easy no bake Vegan Chocolate Mousse Pie Recipe with just 4 ingredients! It's made of a simple Oreo cookie crust with creamy chocolate mousse filling and topped with a silky smooth rich ganache. Honestly, this vegan tart is so delicious you'd never guess it was dairy-free!
Provided by Bianca Zapatka
Categories Cake Dessert Pie Tart Torte
Number Of Ingredients 8
Steps:
- In a food processor or blender, pulse the whole Oreos into fine crumbs. (Alternatively, put the cookies into a freezer bag and crush them using a rolling pin).
- Transfer ground crumbs to a medium bowl, add melted vegan butter and stir until crumbs are evenly moistened.
- Press the mixture onto the bottom and up the sides of a 9 or 9,5-inch (23/24cm) tart pan with removable bottom (or pie pan). Place in the fridge or freezer for 15 minutes to firm up (or bake it for a crispier result *see notes).
- Place chopped chocolate in a heatproof bowl. Heat 1/2 cup of the non-dairy cream in a small saucepan until it begins to boil. Then immediately pour it over the chocolate and stir until smooth. Let come to room temperature.
- In a mixing bowl, beat remaining chilled non-dairy cream with an electric hand mixer until stiff peaks form. Then gently fold in the chocolate mixture. Stir just until combined. Spoon into the prepared tart shell, smoothing out evenly. Refrigerate for 4 hours or until set.
- Repeat step 1 of the chocolate mousse: Place chopped chocolate in a heatproof bowl. Heat the non-dairy cream in a small saucepan until it begins to boil. Then immediately pour over the chocolate and stir until smooth. Allow to cool to room temperature, then spread on top of the chocolate mousse. Refrigerate for another 30 minutes or until the ganache has set.
- Decorate your tart with fresh fruit, shredded coconut or other toppings you like. Serve chilled and enjoy!
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- Puree the tofu in a food processor until completely smooth. Transfer to a small saucepan and add the chocolate chips and syrup. Cook over medium-low heat, stirring often, until the chocolate chips have melted.
- Pour the mixture into the crust and bake for 30 minutes, or until the top of the pudding feels firm to the touch. Allow to cool completely at room temperature, then refrigerate for at least an hour, preferably two.
- Just before serving, arranged banana or strawberry slices around the perimeter of the pie in concentric, slightly overlapping circles. Pipe some whipped topping along the edge as well, if using (or just dollop it on!). Cut into wedges to serve.
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