Vegan Chocolate & Strawberry Mousse Pie
It’s way too hot to fire up the oven right now so what are dessert lovers to do? You know the old saying, necessity is the mother of invention, so I recently got a little inventive. We have a favorite recipe called Moo-less Chocolate Pie that uses melted chocolate chips and silken tofu. I love that dessert but it sounded a little too dense for my Midwestern, 100% humidity summer tastes. So instead of using silken tofu, I used Rich Whip frozen non-dairy topping. For a vegan, whipped topping can be a real treat!
I was at a reception a couple of weeks ago where they served strawberries dipped in chocolate and I’ve been craving more of that delicacy ever since. That’s why I decided to add the pureed strawberries to this recipe. You could substitute raspberries, bananas, or even just leave it a plain chocolate mousse pie if you’d like (don’t you love versatile recipes?). This recipe is so light that it’s difficult not to eat the whole thing at one sitting. I encourage you to stick to one piece at a time so you can enjoy it all weekend long!
Vegan Chocolate Mousse Pie
Pie Crust
1 cup chocolate graham crackers, (ground)
¼ cup margarine, (dairy-free, melted)
¼ cup pecans, (finely chopped)
Mousse Filling
2 cups chocolate chips, (dairy free, melted)
2 packages non-dairy whipped topping, (whipped)
1 cup strawberries, (fresh or frozen, pureed)
1 teaspoon vanilla
½ cup almonds, finely ground
Pie Crust: Melt margarine using your preferred method (I used the microwave), add ground chocolate graham crackers and nuts. Stir until well combined and then press into the bottom and sides of a pie pan. Refrigerate while making the mousse filling.
Mousse Filling: Melt the chocolate using your preferred method (you’ll notice a trend here, but I used the microwave). Set aside to cool slightly. Next pour contents of the 2 whipped topping boxes into a bowl and mix on high until peaks form (takes about 8-10 minutes).
If you’re using frozen strawberries, you might want to thaw them a bit to make the next step easier. Put the strawberries in a small bowl and use an immersion blender to puree them. You can keep it lumpy or puree it finely, depending on your preference. Add this mixture to the chocolate whipped cream and stir.
Next, add the 1/2 cup of almonds to a food processor and pulse until the almonds are finely ground. I like to add the flavor and texture of the ground almonds without too much grit. Add this to the mousse mixture along with the vanilla and stir until well combined.
Finally, add the mousse filling to the pie crust and refrigerate for at least 2 hours (if you can wait that long). You can garnish with chocolate shavings or reserve a little bit of the pie crust mixture to sprinkle on top.
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With the heat, I’m looking for easy desserts that don’t require to turn my oven on for long. I have a block of silken tofu that I need to use so I might have to try the original recipe (but I agree that the whip sounds much better for these summer months). Thanks for sharing Marly!
The silken tofu works just fine in this recipe. It’s a little bit more dense, but there’s nothing wrong with dense…unless we’re talking body weight!
Hey Marly, this sounds delicious, and I like that the oven isn’t used. But does one add the chocolate to the whipped cream or the other way around? Or does it matter? If I can find that whip, I might make this. Sounds yummerz!
p.s. thanks for that super sweet comment you left earlier…
p.s.s. had tempeh chic chic salad over green salad for lunch today. Yes!
Oh, did I get that order wrong in the recipe? I’ll have to take another look at that. Thanks! There’s other kinds of non-dairy whipped cream. I even saw a recipe for one using canned coconut milk…was that on your site?
p.s. I can’t help myself when I’m on your site. Your recipes are so amazing and I love the stories you tell!
p.s.s. I’m jealous! I’m going to have to run up the store and get some tempeh so I can have some with you.
Stella: Monet raises a good point. If you can’t find the whipped topping, just used silken tofu. Be sure to whip it, whip it real good (ha!). It’s very tasty that way too!
I am really feeling dessert deprived! I could totally go for a slice or two of this. With strawberries. And I can’t wait to look for that Rich’s whip!
This looks good Marley, I’m guessing that it’s not too sweet.
Were you thinking of me when making this dessert, my three favourites, strawberries, chocolate and nuts. You are the best, couldn’t decide what to do with the strawberries I picked up at the farmer’s market the other day, now I do!!! Can’t wait to try this, looks absolutely delicious.
Oh no Grace…Marly was probably thinking of me and my favourite ingredients LOL.
Jokes apart…Marly, this looks wonderful.
I honestly never considered looking for this type of whipped cream.
I’ll look into it just so that I can make something a little different for myself.
Thanks for the lovely refreshing dessert.
Ciao for now and flavourful wishes,
Claudia
[...] This post was mentioned on Twitter by Bonnie Gibson, Grace Langlois. Grace Langlois said: Marly does it again – Perfect dessert for all you Chocolate & Strawberry Lovers Namely Marly http://ht.ly/2fPzQ #dessert #chocolate #vegan [...]
Yum! That looks delicious. Perfect dessert for summertime!