Chocolate Mousse Pie

Looking for a rich, creamy, and indulgent dessert that’s also packed with wholesome ingredients? This Chocolate Mousse Pie is the perfect treat! With a naturally sweetened nut-and-date crust and a luscious, velvety chocolate filling made from silken tofu and cashews, this dessert is both satisfying and nourishing. Whether you’re serving it for a special occasion or just craving a chocolate fix, this no-bake pie is easy to make and sure to impress.

Ingredients

Crust

1 cup raw almonds
3/4 cup raw pecans or walnuts or a combination of both
1 cup pitted dates
3 tbsp cacao powder

Mousse

1 cup silken tofu
1/2 cup raw cashews soaked
1/2 cup plant-based milk
1/2 cup dates pitted
1/8 cup pure maple syrup
1/3 cup cacao powder
1 tsp vanilla extract

Instructions

For the crust:
Place the almonds in a food processor and pulse briefly until fine and crumbly.
Add the remaining crust ingredients and process until the mixture becomes sticky, scraping down the bowl as needed.
The mixture should stick together when pressed with your fingers. If it’s still a little dry, add a teaspoon of water and process again.
Transfer the mixture to a pie plate and press evenly into the pan.
For the mousse:
Place all the filling ingredients in a high-powered blender and blend until completely smooth, ensuring no texture of dates or cashews remains. Scrape down the blender several times as needed.
Pour the filling into the crust and smooth the top with a spatula to distribute it evenly.
Refrigerate for a couple of hours (or overnight) to set.

Notes

For a less intense chocolate flavour, cocoa powder can be substituted for the cacao powder.
Since Medjool dates are expensive, I used soaked baking dates for the crust and reserved Medjool dates for the mousse.
This pie is great served with a topping of pureed raspberries.

Chocolate Mousse Pie