This Vegan Chocolate Peanut Butter Swirl Mousse Pie was a runner-up in the So Delicious Dairy Free Recipe Contest (view all recipe entries here)! It was created and submitted by Dione Schwarz, a home cook who just couldn’t stop with a simple mousse pie.
Dione starts with a cocoa graham cracker crust, fills it with a rich peanut butter-chocolate filling (and yes, it sets up!), drizzles the filling with a peanut butter-chocolate agave-sweetened syrup, and tops the whole thing with a generous dose of peanuts and chocolate. As an added bonus, this extravagant mousse pie is no bake, and requires just a little time on the stovetop – perfect for hot summer days when you want to avoid the oven.
Special Diet Notes: Chocolate Peanut Butter Swirl Mousse Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, tree nut-free, vegan / plant-based, and vegetarian.
For soy-free vegan mousse pie, choose your shortening wisely (Spectrum is a great option) and look for dairy-free, soy-free chocolate chips, like Enjoy Life. You can use some more of the chocolate chips in place of the chocolate shavings, if desired.
- 2½ cups crushed vegan graham crackers
- 1 teaspoon organic raw blue agave
- 2 tablespoons organic cocoa powder
- ½ cup non-hydrogenated dairy-free shortening (such as Spectrum)
- ½ cup organic raw blue agave
- ½ cup organic creamy peanut butter
- ¼ cup unsweetened milk alternative (such as So Delicious Coconut Milk Beverage)
- 5 ounces dairy-free chocolate chips
- ½ tablespoon agar powder
- ¾ cup unsweetened milk alternative (such as So Delicious Coconut Milk Beverage)
- 1 tablespoon organic cocoa powder
- 5 ounces dairy-free chocolate chips
- ¼ cup organic creamy peanut butter
- 2 containers (12 oz total) dairy-free chocolate yogurt
- 3 pints So Delicious Chocolate Peanut Butter Swirl Coconut Milk Dairy-Free Frozen Dessert
- ½ cup roasted peanuts, Chopped
- 1½ ounces dairy-free dark chocolate for decorative shavings, decorative drippings and curls
- In a food processor crush graham crackers until you have crumbs
- Mix together the cracker crumbs, raw blue agave, cocoa powder and shortening.
- Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan.
- In a small heavy saucepan over medium high heat, cook the agave until just caramelized with a dark brown appearance. Do not overcook, as the agave can become bitter.
- Remove from heat. Add the peanut butter, milk alternative, and chocolate chips. Mixture will foam up slightly. Stir until chocolate is melted and shiny. Pour into a bowl to cool.
- Soak agar in milk alternative for 15 minutes.
- In a medium saucepan over medium heat, bring mixture to a boil.
- Remove from heat. Whisk in cocoa powder, chocolate chips, and peanut butter. Fold in yogurt.
- In a large bowl, combine the mixture with the frozen dessert. Run a knife around the cartons of the ice cream to easily get it out of the containers.
- Using an electric mixer blend all ingredients until the filling appears light and whipped, taking on the appearance of chocolate whipped cream.
- Pour filling into the prepared chocolate graham cracker pie crust.
- Cover with plastic wrap and place in the freezer for an hour.
- Once somewhat set, smooth on the topping, and sprinkle with chopped peanuts. Drizzle some melted chocolate (2 tablespoons of vegan chocolate chips in microwave bowl) on top of the nuts for a decorative effect.
- Carefully recover pie with plastic wrap and chill for at least 8 hours or over night in the freezer to completely set.
- Remove from freezer and run a sharp knife around inside of spring form pan to help loosen the pie. Release spring form ring from the bottom of the pan and transfer the pie to a serving plate.
- Grate or curl the dark chocolate over the top for garnish.
- Cut into wedges with a knife that has been dipped into hot water and serve immediately.