My grandma makes the BEST chocolate mousse pie. Like, ever.
It is full of butter, sugar, gluten, magical fairy dust and TONS of love. I obviously can’t eat her famous pie anymore (which may or may not make me tear up a little), so I decided to create a recipe that is an ode to the amazingness that is this pie. My loosely adapted recipe is vegan because I can’t have dairy, gluten-free because duh, AND raw because, why not?! Oy, I can see it now, Grandma is reading this and shaking her head. I’m sure by this afternoon, I’ll be getting a call from her telling me I’m grounded.
Wait grandma, you just wait.
Ever since I was a kid, she would make me help her assemble the chocolate mousse pie. It has been served at every Thanksgiving and Christmas, no ifs, and or buts. It has always been a family favorite, and for good reason. My brother loves it so much that she actually makes an entire pie just for him on his birthday. Brown noser.
We all know by now that mine is going to be gluten-free, but I took it one step further and went completely grain-free. I basically made a raw chocolate brownie batter for the crust, something very similar to this. Then I used a secret ingredient for the mousse layer. TOFU. Okay, don’t freak out. It doesn’t taste like tofu, I swear.
If you use silken or super soft tofu and blend it with cacao powder and sweetener of your choice, it turns into this silky, sweet, chocolatey, creamy deliciousness that is pretty much a cross between a pudding and a mousse. Tofu is very commonly used in vegan puddings. And like I said, you can’t taste the tofu, but you are getting all of that added protein in your chocolate pie. Score. Look at you, you little health nut.
I can’t forget about the whipped cream layer. Grandma always has a THICK whipped cream layer on her famous pie. She uses Cool Whip, but we’re going with something a little more natural and sticking with coconut whipped cream. If you’ve never had coconut whipped cream, you have GOT to jump on that bandwagon.
Then you sprinkle a little more cacao powder over the top to add that fancy touch. You know, because chocolate mousse is fancy.
Grandma, can we make this version instead of your famous version for Thanksgiving?
No? Okay then. But at least I gave it a shot.
[Raw] Vegan Chocolate Mousse Pie
- 1 cup walnuts
- 14 dates, pitted and soaked in warm water for 10 minutes
- 1/4 cup raw cacao powder
- 1/4 cup unsweetened shredded coconut
- small pinch of salt
- 1 (14oz) package silken tofu
- 2 tbsp raw cacao powder
- 1/2 cup real maple syrup
- 1 can full-fat coconut milk (full-fat is needed)
- 1/4 cup organic powdered sugar OR powdered stevia
- 1 tsp vanilla extract
- First, make the crust. Place all of the crust ingredients into a food processor, and pulse until it comes together into a thick dough.Press it into one big ball.
- Line an 8" springform pan with parchment paper, and press the dough into the pan, forming a pie crust. Start from the center and work your way out, going up the sides about 1/4". Try to get it as even as possible. Set the crust in the fridge to harden up a bit.
- Next, make the mousse filling. In a blender or food processor, add all of the mousse ingredients and blend for about 30 seconds, until smooth and creamy.
- Pour the mousse onto the pie crust and use a spatula to spread it out evenly. Place the pan back in the fridge.
- While the mousse is chilling in the fridge, make the whipped cream. Scrape the thick cream off of the top of the can of coconut milk. Put the cream in a mixing bowl, and add the sugar and vanilla. Using a hand mixer, whip the cream and sugar together until it becomes a fluffy whipped cream. This may take a few minutes.
- Once the mousse has hardened up a bit, spread the whipped cream over the top in an even layer. Sprinkle with some more cacao if you want.
- Slice and enjoy!
*The texture is best if you let it cool for a couple of hours before you eat it. Everything is a little firmer and holds together better.