Vegan Chocolate Peanut Butter Swirl Mousse Pie With Chocolate Peanut Butter Agave Sauce
 
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This Chocolate Peanut Butter Swirl Mousse Pie has a smooth velvety texture and offers an intensely decadent creamy chocolate flavor. This recipe fooled everyone I served it to! No one knew it was vegan until I told them. If you are searching for a dairy free dessert with a rich chocolate flavor, you have come to the right place!
Author:
Serves: 1 pie
Ingredients
Crust:
  • 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)
Topping:
Filling:
To Serve:
  • ½ cup roasted peanuts, Chopped
  • 1½ ounces dairy-free dark chocolate for decorative shavings, decorative drippings and curls
Instructions
Crust:
  1. In a food processor crush graham crackers until you have crumbs
  2. Mix together the cracker crumbs, raw blue agave, cocoa powder and shortening.
  3. Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan.
Topping:
  1. 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.
  2. 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.
Filling:
  1. Soak agar in milk alternative for 15 minutes.
  2. In a medium saucepan over medium heat, bring mixture to a boil.
  3. Remove from heat. Whisk in cocoa powder, chocolate chips, and peanut butter. Fold in yogurt.
  4. 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.
  5. Using an electric mixer blend all ingredients until the filling appears light and whipped, taking on the appearance of chocolate whipped cream.
  6. Pour filling into the prepared chocolate graham cracker pie crust.
  7. Cover with plastic wrap and place in the freezer for an hour.
  8. 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.
  9. Carefully recover pie with plastic wrap and chill for at least 8 hours or over night in the freezer to completely set.
To Serve:
  1. 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.
  2. Grate or curl the dark chocolate over the top for garnish.
  3. Cut into wedges with a knife that has been dipped into hot water and serve immediately.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-chocolate-peanut-butter-mousse-pie