This Vegan Chocolate Mousse Pie is so easy to make, and one of the reasons is because it’s No-Bake recipe. I don’t mind baking, but sometimes when I’m to busy and don’t have much time I like to make some quick holiday dessert.

The crust may be a simple, press-in chocolate cracker crust, which you could replace with a factory-made vegan graham cracker crust if you prefer (a few brands are vegan, as well as the one created by Arrowhead Mills).

The cake filling is a silky smooth tofu mousse that will be awesome to serve all on its own. It bit of time to chill and set, however, it’s quick and simple to make. And also the coconut topping is optional (replace it with any factory-made, vegan whipped cream), however, it’s simple to make in either a stand mixer or with a hand mixer.

Ingredients

For the Chocolate Graham Crust

9 graham cracker sheets , vegan

2 Tbsp of brown sugar

2 Tbsp of cocoa powder

4 Tbsp vegan butter, melted

For the Vegan Chocolate Mousse

16 oz of silken tofu

2 Tbsp of maple syrup

1 tsp of vanilla extract

A pinch of sea salt

7 oz ofvegan baking chocolate or chocolate chips, semi-sweet

For the Coconut Whipped Cream

11 oz of coconut cream, chilled in the fridge

1 tsp of vanilla extract

4 Tbsp of confectioners sugar

For decoration, chopped vegan dark chocolate

Instructions

Using a food processor, pulse the graham crackers repeatedly to break into a crumble.

Add the sugar (brown) and cocoa powder and pulse to mix nicely.

Add the melted butter and pulse a few additional times, or till you’ve got a crumbly mixture that will hold along if you squeeze it tightly in your hand.

Take a standard size pie dish and press the graham mixture using your fingers or the back of a spoon to press it up the edges of the dish.

Cover the dish with wrap and place it in the refrigerator for a minimum of one hour.

To make the chocolate mousse, place the maple syrup, tofu, vanilla, and salt into a mixer and mix until it’s smooth.

Soften the chocolate over a double boiler or using a microwave and whisk to get it really smooth.

Add the melted chocolate to the mixer and mix once more to combine everything nicely.

Once the crust has set, pour the mousse into the ready crust.

Move the pie back to the refrigerator to chill for a minimum of three hours, or longer.

Drain the coconut cream cans of any loose liquid, to make the coconut whipped cream. Place the cream into the bowl of a mixer and beat on high speed for about 2 – 3 min, or until the cream is soft and lightweight .

Add the vanilla and the sugar , mixing nicely as you go.

Put coconut cream on top of the pie and use a spatula to softly spread it into a circle, or just serve the cream alongside the pie.

Top the pie with sliced vegan dark chocolate. Enjoy

Notes

All components may be created up to three days earlier and stored within the refrigerator.