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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)
Filling
 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
1

Put all the filling ingredients in a blender and process until smooth and silky.

2

Pour into prepared crust.

3

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.

4

Depending on the size crust you use, you may have some leftovers. If so, pour remaining filling into individual ramekins.