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!
This recipe has so many unexpected healthy flavor-makers in it that I half expected it to turn into a complete fail like my Cookie Tragedies. But when I took that first moment-of-truth bite, I was met with creamy, chocolate mousse-y bliss. The cooking gods are finally on my side! Well actually, the no-cook gods. Because this recipe has no cooking involved. Just a lot of blending and pressing and blending and pouring and setting in fridge and BOOM MAGIC and eating.
After my success with dates last week in the Tropical Chia Parfait, I was inspired to find a way to make their delicious sweetness AND their annoying stickiness work for me. Turns out, when blended up with a few graham crackers (or if you don’t have these, 1 ½ cups of crushed sweet shortbread cookies) and some butter, you get a crumbly crust that can be pressed into a pie pan.
The filling uses two sources of chocolate for maximum chocolatieness. But the base of this mousse is the tofu. Use a silken or soft variety to create that smooth, creamy consistency.
You just pour the blended filling into the crust, cover, and let set in the fridge for 2 to 3 hours and badabing badaboom you’ve got a scrumptious mousse pie! Top with whipped cream and fresh berries for extra yums.
Chocolate Mousse Pie
- 6 graham cracker sheets about 1.5 cups crumbled
- ½ cup dates pit removed
- 2 Tbsp room temperature butter or dairy-free alternative
- 1 ½ cups milk or dark chocolate chips or dairy-free alternative
- 1 14-oz package soft or silken tofu 400 g, drained
- 1 Tbsp unsweetened cocoa powder
- 1 Tbsp Truvia Baking Blend or 2 Tbsp sugar / sweetener of choice
- 1 tsp vanilla extract
- Place graham crackers, halved dates, and butter in a food processor. Pulse until evenly mixed and crumbly.
- Lightly grease an 8 or 9 inch pie dish, then press crust mixture into the bottom and up the sides.
- Melt chocolate chips using a double boiler. If you do not have one, place chips in a small saucepan. In a large saucepan, bring water to a boil. Hold small saucepan partially in the boiling water for about 30 seconds, stirring constantly, until chocolate chips have melted. Remove from heat immediately.
- In food processor or blender, blend tofu, cocoa powder, sweetener, and vanilla until smooth.
- With food processor or blender running, slowly pour in melted chocolate.
- Pour filling into crust. Cover with plastic wrap and place in fridge for 2 to 3 hours until set. Serve with whipped cream and fresh berries.
Hi, I’m Sarah!
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