Vegan Double Chocolate Mousse Pie

You chocolate lovers can rejoice! , we have a pie just for you. This DOUBLE chocolate pie is SEXY, with a creamy, decadent chocolate filling on top of a date-pecan crust that’s uber chocolatey. Hubba hubba!

This chocolate lover dream starts with a simple five-ingredient chocolate crumb that is made by combining dates, almond butter, cocoa powder, and toasted pecans in a processor.

You can now make pie crust by pressing the chocolatey, date-sweetened dough into your pie pan. The world’s simplest pie dough? It’s not quite as simple as, but it comes close!

After freezing for only 1 hour, the filling takes on a mousse-like texture.

It’s time to serve it to your friends and listen to their “yums” or “wows.”



  • 1 3/4 cups raw pecans
  • Unsweetened cocoa powder or cocoa powder, 1/3 cup
  • 1 1/2 cups pitted dates (measured before pitting).
  • Sea salt is a healthy addition to any meal.
  • Almond butter 1-2 Tbsp


  • 12 ounces silken tofu* (drained, patted dry)
  • 1 3/4 cups dairy-free semi-sweet chocolate chips
  • 1 tsp vanilla extract (optional)


  • Preheat oven to 350 degrees F. Toast pecans on a baking sheet for 10 minutes. Be careful to avoid burning. Remove the dish from the oven and allow it to cool.
  • When the pecans are cool enough to handle, add them to the food process, along with cocoa powder dates, sea salt, and almond butter. Mix until you reach a fine powder. If you pinch the mixture between your fingers, it should stay together. If the mixture is too crumbly, you can add more almond butter. Blend until it becomes more moldable. Set aside.
  • Line a 9-inch pie plate (or other similar size) with parchment paper to make it easier to remove (we did not find this necessary).
  • Spread the mixture with your hands on the pie pan to create a loose crust. Use a flat-bottomed object, such as a glass, to press firmly on the sides and the bottom of the pie pan to create a uniform crust. You can use your fingers to make sure the top edge of the crust is even. Transfer the crust to the freezer to set (covered is fine). Prepare the filling while the crust is in the freezer.
  • Add the silken tofu to a blender. Set aside.
  • The chocolate chips can be melted in 30-second increments in the microwave or over a double-boiler on the stovetop. Stir occasionally. Once the chocolate chips are melted, add them to a high-speed blender along with the tofu. Blend until smooth (about 1 minute), scraping the sides if necessary. Add the vanilla (optional) and blend until smooth.
  • Pour the filling on top of the crust and spread it evenly with the back side of a wooden spoon. Wrap loosely in parchment paper and freeze for 1 hour. Alternatively, you can refrigerate the pie for at least two hours or until it is pretty firm if you prefer a softer pie. Store covered in the fridge for up to 4-5 days or in the freezer for up to 1 month. Slices should be slightly thawed from frozen.
  • Enjoy as-is, or add coconut whipped cream and caramel sauce to the top (both optional). Note: The first slice of pie can be difficult to remove from the pan. However, it is easy after that.

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