It might be hard to find a premade vegan chocolate pie, but they are so easy to whip up at home. This dairy-free chocolate mousse pie takes just 20 minutes of labor and 10 minutes of cooking. Okay, like any “cream” pie, you do have to wait for it to set up, which isn’t always easy. But we think it’s definitely worth the wait!
Dairy-Free Chocolate Mousse Pie with a French Silk Finish
It’s surprisingly simple to create a decadent dairy-free dessert – all you need is good chocolate. As many of you know, chocolate is a naturally dairy-free food, and many brands, like Enjoy Life, respect that. They don’t add dairy or other top allergens. Instead, they let the rich cacao work its magic.
And since cocoa butter (one of the key dairy-free components of chocolate) is solid at room temperature, it helps recipes like this dairy-free chocolate mousse pie set up. No dairy is needed!
If you want a lighter, fluffier filling, refrigerate the filling for about 1 hour in a mixing bowl. Then whip it with a hand mixer to incorporate some air. Evenly spread the whipped mousse in your pie crust and refrigerate until set.
Special Diet Notes: Chocolate Mousse Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, and vegetarian.
For soy-free, dairy-free chocolate mousse pie, you can substitute 1 1/2 cups of full-fat coconut milk (in the can) or coconut cream for the tofu.
- 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
- 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)
- Preheat your oven to 350°F.
- Process cookies in a food processor until crumb size. You should have about 1½ cups of cookie crumbs.
- Add the cocoa powder, tapioca starch, and xanthan gum and pulse to combine.
- Add the vanilla and gradually add the shortening, ½ tablespoon at a time, pulsing after each addition. Pulse until small pea size crumbles form.
- Press the mixture evenly into a 9-inch round pie pan. Bake for 8 minutes. Let it cool while you prepare the filling.
- In a blender or food processor, puree the tofu, sweetener, and salt (if using) until smooth.
- 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.
- 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.
- 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.
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.
For More Classic Dairy-Free Recipes, Get Go Dairy Free!
