Vegan Chocolate Mousse Pie Recipes

VEGAN CHOCOLATE MOUSSE PIE

Vegan Chocolate Mousse Pie image

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

Number Of Ingredients 8

Ingredients

28 Oreo cookies (320g, or sub other (gluten-free) cookies, *see recipe notes)
1/3 cup vegan butter (80g, melted)
2 cups non-dairy whipping cream (480ml, or sub coconut cream & coconut milk, *see recipe notes)
8 oz dark chocolate (225g, coarsely chopped (I used 70%))
3/4 cup non-dairy whipping cream (180g, or sub coconut cream & coconut milk, *see recipe notes)
6 oz dark chocolate (170g, coarsely chopped (I used 70%))
fresh fruit (e.g. figs, blackberries, blueberries)
shredded coconut

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!

VEGAN CHOCOLATE PIE

Vegan Chocolate Pie image

This no-bake, 4-ingredient vegan chocolate pie is perfect for those days when you don't have time or when your oven is tied up. Top with coconut whipped cream and you'll have a vegan dessert.

Provided by Yoly

Categories Desserts Pies No-Bake Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 5

Ingredients

2 cups almond milk (such as Silk®)
1 (5 ounce) package non-instant chocolate pudding mix (such as JELL-O® Cook and Serve)
¼ cup vegan chocolate chips (such as Enjoy Life®)
1 vegan graham cracker crust (such as Annie's®)
½ cup vegan whipped cream (such as So Delicious® Cocowhip™)

Steps:

Combine almond milk and pudding mix in a saucepan and bring to a boil, stirring constantly, over medium heat. As soon as pudding boils, reduce heat to low and continue cooking and stirring until pudding thickens, about 5 minutes.
Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
Top with vegan whipped cream.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 40.8 g, Fat 10.2 g, Fiber 3.8 g, Protein 2.1 g, SaturatedFat 5.8 g, Sodium 277.6 mg, Sugar 9.4 g

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