Remember the little tease I posted on Thanksgiving?
I promise it was so worth the wait.
Clearly, the vegan obsession continues, and this chocolate peanut butter mousse pie made an appearance for Thanksgiving dessert.
It is vegan and no-bake!
But the more important key words here are… chocolate
Peanut Butter Chocolate Mousse Pie
For the Peanut Butter Swirl:
3/4 cup chilled coconut cream
1/3 cup peanut butter (smooth, salted)
3 Tbsp maple syrup
1/4 tsp sea salt
dash of cinnamon
thin out as needed with leftover coconut milk liquid
1. Chill the can of coconut milk in the fridge for at least 4 hours.
2. Scoop off the coconut cream on top. Set in a large bowl.
3. Add the remaining peanut butter swirl ingredients and whip with a whisk or beat on low until fluffy.
4. Add coconut liquid (the thin clear stuff left in the coconut milk can) as needed until a thick/fluffy/buttery cream cheese-like texture is reached. Set aside in fridge.
For the Chocolate Mousse Filling:
1/2 cup soy milk (or other non-dairy milk)
1/2 cup dark chocolate chips
1 package chocolate vegan pudding (or see notes)
1 tsp sea salt
1 16 oz. block of silken tofu
1/2 tsp vanilla extract
1 Tbsp cornstarch or arrowroot powder
dash of cinnamon
optional: sweeten to taste (see notes)
1 vegan chocolate cookie crust – (or process vegan chocolate cookies into crumbs)
* Sweeten and Adjust to Taste. After you combine all the ingredients, do a taste test. If you want to increase the sweetness intensity, add in some granulated sugar during the heating process. We ended up adding two extra teaspoons of Hershey’s Special Dark cocoa powder, and a little bit of Truvia.
1. Pour the milk into a saucepan over medium heat. Dissolve the cornstarch/arrowroot and/or the pudding mix.
2. Add in the chocolate chips – stir until they are melted and the mixture begins to thicken. Transfer the liquid to a high speed blender of food processor. Add in the silken tofu and remaining chocolate filling ingredients. Blend until smooth.
3. Pour the chocolate filling into the crust until about 3/4 the way full.
4. Dollop the peanut butter swirl over the chocolate layer. Using a fork or knife, swirl the peanut butter into the chocolate gently. If you have leftover filling (you will!) use it to make mini parfaits.
5. Set pie in fridge to chill and harden for at least 2 hours.
Serve chilled with soy whip on top!
Thanks, Healthy Happy Life!