Tofu Chocolate Mousse Pie

This vegan Chocolate Mousse Pie is a creamy, decadent pie that packs in loads of chocolate flavor without the dairy or excess fat! The secret ingredient? Silken tofu!

Chocolate mousse is nice and all, but have you ever actually made it? Because I’ll be the first to say that traditional mousse is a pain in the ass.

You’ve got to beat the cream, whisk the eggs, worry about contracting salmonella from said raw eggs, and in the end you have a grainy mess because your chocolate was half a degree too warm (but I’m not bitter or anything).

And while I’m not strictly vegan, sometimes vegan versions of recipes are just easier. Which is exactly the case with this vegan Chocolate Mousse Pie!

This recipe has so many hidden healthy ingredients in it that I half expected it to turn into a complete failure back when I first made it years ago. But when I took that first moment-of-truth bite, I was met with creamy chocolate mousse-y bliss.

So we’re resurfacing this old favorite, bringing it back to the top of the blog with some fresh photos. I hope you love it as much as I loved recreating it!

Let’s start with the crust

We’ll make a quick crust by blitzing graham crackers, dates, and (vegan) butter together in a food processor. Press into a lightly greased pie pan then move on to making your chocolate mousse filling.

How to Make Vegan Chocolate Mousse

This vegan chocolate mouse filling uses silken tofu as the base, which creates an ultra-creamy and smooth texture, while packing in some serious protein.

You’ll just add the silken tofu to your food processor, along with cocoa powder, sugar, and vanilla extract.

The most time intensive part of this recipe comes with the melting of the chocolate. You’ll add melted dark chocolate in with the tofu mixture, which not only creates a chocolate flavor explosion, but helps the pie to become firm in the fridge (without the need for baking!)

Spread your tofu chocolate mousse into your prepared pie crust (if you accidentally eat a few spoonfuls in the process that’s okay).

This is what chocolate dreams are made of.

Side note: Both cocoa powder and dark chocolate are (or should be) vegan products! Cocoa powder is simply the dried solids of the cocoa bean. Dark chocolate is cocoa powder + cocoa butter + sugar (but check the label to ensure the manufacturer didn’t slip dairy in there)

Variations of this Vegan Chocolate Mousse Pie

• You can use shortbread or any similar type cookies for the crust if you don’t have graham crackers.
• You can use milk or semi-sweet chocolate if you aren’t strictly vegan and don’t like the taste of dark chocolate.
• You can use maple extract instead of vanilla extract for a different flavor profile (I accidentally used it in one of the trial runs and everyone loved it!)

If you liked this Tofu Chocolate Mousse Pie, you may also like this Avocado Chocolate Mousse Pie or this Vegan No-Cook Chocolate Fudge!

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!

Print Pin Rate

Course: Desserts

Cuisine: American

Keyword: chocolate mousse pie, healthy chocolate mousse, tofu chocolate mousse, vegan mousse

Diet: Dairy-Free, Vegan, Vegetarian

Occasion: Birthdays, Christmas, Easter, Thanksgiving, Valentine’s Day

Time: 60 minutes or more

Prep: 3 hrs 20 mins

Total: 3 hrs 20 mins

Servings: 8 slices

Calories: 371kcal

Author: Sarah Bond

5 from 3 votes

INGREDIENTS

Crust

• 6 graham crackers
• ½ cup medjool dates pit removed
• 2 Tbsp softened unsalted butter vegan or traditional

Filling

• 1 14-oz package silken tofu 400 g, drained
• 2 Tbsp brown sugar
• 1 Tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1 ½ cups dark chocolate chips or chunks

INSTRUCTIONS

• 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.

NOTES

• *If using a bigger pie pan than this, double the whole recipe.
• You can use shortbread or an similar type cookies for the crust if you don’t have graham crackers in your area.
• You can use milk or semi-sweet chocolate if you aren’t strictly vegan and don’t like the taste of dark chocolate.
• You can use maple extract instead of vanilla extract for a different flavor profile (I accidentally used it in one of the trial runs and everyone loved it!)

NUTRITION

Serving: 1slice | Calories: 371kcal | Carbohydrates: 53.9g | Protein: 7.5g | Fat: 14.7g | Saturated Fat: 8.8g | Cholesterol: 0mg | Sodium: 128mg | Potassium: 370mg | Fiber: 3.9g | Sugar: 41.1g | Calcium: 97mg | Iron: 2mg

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