Dairy-Free Chocolate Mousse Pie
 
Prep time
Cook time
Total time
 
No one will guess this death-by-chocolate dessert is made with tofu instead of cream! It's lighter, but still incredibly decadent. Please note that the Prep time is hands-on time. Allow several hours (or overnight) for the pie to set.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
Ingredients
Chocolate Cookie Crust
  • 1 (6-ounce) box dairy-free chocolate cookies (like Enjoy Life Soft-Baked Double Chocolate Brownie Cookies)
  • ¼ cup cocoa powder
  • 2 tablespoons tapioca starch (can sub cornstarch)
  • 1 teaspoon xanthan gum
  • ½ teaspoon vanilla extract
  • 3 tablespoons non-hydrogenated shortening
Chocolate Mousse Filling
  • 1 (12-ounce) package soft silken tofu, room temperature
  • 1 to 3 tablespoons maple syrup or honey, or your favorite sweetener, to taste
  • Pinch salt (optional)
  • 1 (10-ounce) bag dairy-free semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • Dairy-free chocolate curls, for garnish (optional)
Instructions
Chocolate Cookie Crust
  1. Preheat your oven to 350°F.
  2. Process cookies in a food processor until crumb size. You should have about 1½ cups of cookie crumbs.
  3. Add the cocoa powder, tapioca starch, and xanthan gum and pulse to combine.
  4. Add the vanilla and gradually add the shortening, ½ tablespoon at a time, pulsing after each addition. Pulse until small pea size crumbles form.
  5. Press the mixture evenly into a 9-inch round pie pan. Bake for 8 minutes. Let it cool while you prepare the filling.
Chocolate Mousse Filling
  1. In a blender or food processor, puree the tofu, sweetener, and salt (if using) until smooth.
  2. In a microwave-safe bowl, microwave the chocolate chips for 1 minute, and stir. Continue heating in 30 second intervals until the chocolate is just melted and smooth, whisking vigorously after each interval. Do not overheat. Whisk in the vanilla.
  3. Scrape the chocolate and vanilla into your blender of food processor with the tofu. Blend until smooth, stopping to scrape down the sides as needed.
  4. Scrape the filling into your cooled chocolate crust and even it out. Refrigerate the pie for at least 5 hours, until set. Optionally shave some dairy-free chocolate in curls over the pie before slicing and serving.
Notes
Wheat Option: If you are okay with gluten, you can substitute all-purpose flour for the starch and omit the xanthan gum.

Raspberry Chocolate Mousse Pie Option: Mix or swirl ½ cup strained raspberry puree (or seedless raspberry jam) into the finished chocolate filling. Garnish with fresh raspberries.

Mint Chocolate Mousse Pie Option: Add ½ teaspoon mint extract, or to taste.

Mocha Chocolate Mousse Pie Option: Add 1 tablespoon instant coffee powder with the vanilla.

French Silk Option: Once mostly set, spread dairy-free whipped topping evenly over the pie, and refrigerate until fully set. Top with chocolate curls.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-chocolate-mousse-pie