Vegan Chocolate Mousse Pie

Shoot me in the head and call me crazy. This might be my favorite recipe ever! And that is saying a lot because I love to cook. After reading several vegan cookbooks such as Forks Over Knives, Veganomicon, and How to Cook Everything Vegetarian, I recreated bits and pieces of pies and mousses to make this oh-so-delightful dessert.

Since I have a little helper who loves loves loves to "stir" everything that I am cooking, I knew that this chocolate mousse would be the perfect dessert to make...it really is great for kids.

The wonderful asset about this mousse is that it is quick to make and so good after any meal. We made it to be served after a light white bean and kale soup.

The Recipe
Ingredients:

• A graham cracker pie crust
• 1 cup dates, pitted
• 1/2 cup raw cashews
• 6 tbsp cacao powder
• 4 tbsp all-natural peanut butter (or any other kind of nut butter)
• 1 tsp vanilla extract
• unsweetened plant-based milk (or water), until desired consistency

   For the whipped topping:

• 1 can of full-fat coconut milk
• 1/2 tsp vanilla extract
• a pinch of maldon salt

Directions:

Do Ahead:
   Place the coconut milk in the fridge overnight for the cream.

Coconut Cream:

1.       Open the coconut milk can. Scoop out the hardened coconut milk and save the clear liquid for another recipe.
2.       Add the vanilla and the salt. Whisk by hand or with a mixture until it is exceptionally smooth. Dollop it on top of the chocolate mousse

Chocolate Mousse:

1. Place everything into the blender (start with 1 cup of milk and go from there) and blend until the mixture resemble pancake batter. Pour the batter into the pie crust and refrigerate for up to 6 hours. Add cream and serve!

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More Recipes Like This:

Egg-Free Chocolate Cake

Vegan Chocolate Mousse

Chia Chocolate Pudding