
Chocolate Peanut Butter Mousse Pie
Ingredients
-
Crust
- 7 ounces vegan graham crackers (7 ounces yield ~1 2/3 cups ground)
- 1/4 teaspoon sea salt
- 5 vegan butter (melted // or sub coconut oil with varied results)
-
Filling
- 1 1/2 14-ounce cans coconut cream* (chilled overnight or for at least 6 hours)
- 1/2 cup date paste (1 cup packed pitted dates yields ~ 1/2 cup paste // soaked in warm water for 10 minutes, drained, and processed into a paste)*
- 1 cup dairy-free semisweet chocolate chips
- 1/2 cup salted Saratoga Peanut Butter (creamy or crunchy)
-
Toppings(optional)
- Coconut whipped cream (for topping)
- Crushed Salted Roasted Peanuts
- Dairy-free dark or semisweet chocolate shavings
Instructions
- Preheat oven to 350 degrees F (176 C) and place a large mixing bowl in the freezer to chill.
- In a separate small mixing bowl, melt chocolate chips over a double boiler or in the microwave in 30 second increments, stirring occasionally. Set aside to cool slightly.
- For crust, add graham crackers to a food processor (or a bag and use a rolling pin to crush) and mix into a fine meal. Add salt and melted butter and pulse to combine.
- Press firmly into a standard 9 or 9.5 inch (or slightly smaller // as original recipe is written // adjust size or number of pans if altering batch size) pie dish and use your fingers to press it up the sides. Bake for 12-14 minutes or until fragrant and lightly browned. Set aside to cool.
- To prepare the filling, scoop out chilled coconut cream, leaving behind any liquid in the bottom of the can, and place in your pre-chilled large mixing bowl. Use a mixer to beat until creamy.
- Next, add date paste and mix once more. If you haven’t made your date paste yet, simply add sticky, pitted dates to a food processor and process until creamy, adding a little hot water to combine if needed. If your dates were a little dry, soak in warm water for 10 minutes, then drain.
- Next add slightly cooled melted chocolate and mix once more to combine. Lastly, add peanut butter and mix again.
- Transfer filling to cooled crust and loosely cover with plastic wrap to set in the fridge for a minimum of 3 hours, ideally overnight.
- To serve, slice and gently plate. Top with coconut whipped cream, additional peanut butter, crushed roasted peanuts and/or dairy-free chocolate shavings (optional).
- Store leftovers in the fridge for up to a few days. Cover well and freeze after that for an “icebox” pie.
© Minimalist Baker