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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.