Pecan Chocolate Mousse Cream Pie

This raw, vegan, no-bake pie is made with whole real ingredients. You can enjoy this nutrient rich treat for the holidays, or a sweet pick me up all year long. Since the mousse layer is made out of mostly tofu, there's also a decent amount of plant-based protein in each slice. Enjoy!

Pecan Chocolate Mousse Cream Pie

by Sarah Farsh December 2nd, 2023

Crust:

2 cups pecans

1/2 cup dates

1/2 cup oats

1 tsp cinnamon

1 tsp pink himilan salt

Chocolate Mousse:

1 block firm tofu

1/2 cup raw cashews

1 tsp espresso powder (or skip)

1/4 cup dates

1/4 cup maple syrup

2 tbsp monk fruit sugar (optional, if you want more sweet)

Cream Topping:

1 can full-fat coconut cream, frozen overnight

1 tsp pure vanilla bean powder (or 1 vanilla bean)

3 tbsp monk fruit sugar

In a food processor or blender, pulse crust ingredients together to form a really sticky cookie dough type batter. Be careful not to over blend, batter should be very sticky and crumbly. Scoop out batter and smooth out into a pie dish with hands/fingers--you can use some water on your hands to help mold the batter out if needed. Blend chocolate mousse ingredients together until creamy and smooth, poor into pecan pie shell, smooth out layer. Allow coconut cream to defrost just enough so that it comes out of the can (you don't want it to melt), and blend on high speed with vanilla bean and monk fruit sugar until whipped smooth. Top chocolate layer with coconut cream layer. Top with sliced dark chocolate or freeze-dried fruit of choice. Cool in fridge for a couple of hours before serving so the tofu sets. Keep stored in fridge until ready to serve. The slices will come out pretty sticky while keeping their shape using a sharp knife to slice and cake spatula to dish out. Enjoy!