Chocolate Mousse Pie
Prep Time20 minsCook Time6 hrsTotal Time6 hrs 20 mins
1 pie crust, baked and cooled (can use a traditional pie crust, a cookie crust, a graham crust, or shortbread crust)
10 Ounces firm tofu, drained and squeezed dry (you can also substitute the equivalent in ripe avocados plus one tablespoon ground flax seeds)
6 Ounces vegan dark chocolate, melted over a double boiler
¼ Cup non-dairy milk (my favorite is the organic full-fat coconut milk from the can)
1 Tablespoon agave or brown rice syrup
1 Teaspoon vanilla
Put all the filling ingredients in a blender and process until smooth and silky.
Pour into prepared crust.
Top with shredded coconut or any other topping of your choosing—such as chopped nuts, sliced strawberries, and/or vegan whipped topping. Refrigerate at least six hours or until chilled and set.
Depending on the size crust you use, you may have some leftovers. If so, pour remaining filling into individual ramekins.