My Peanut Butter Chocolate Mousse Pie has everything you crave in a chocolate-peanut butter dessert! It's creamy, rich, silky, sweet and textured - with a chocolate cookie crust and soy whip swirled on top! Oh, and the best part? It's vegan! Get my recipe...
One bite: the creamy peanut butter swirl is a bit denser than the fluffy chocolate mousse filling. Taste the hint of cinnamon, vanilla and coconut with layers of chocolate accents. PB-Choco bliss.
Peanut Butter Chocolate Desserts. My favorite kind of desserts to make are "favorites!" My mom's favorite: lemon desserts, my sister: strawberry shortcake or chocolate cake. My dad: anything rich chocolate - maybe a hint of berry sauce. (Hmm, do we see a chocolate theme here??!) ..And my husband (MrHHL) loves anything that combines peanut butter and chocolate. So PB Choco Pie it was...
Add in the tofu! No, really. The silken tofu makes this pie creamy and fluffy (and even a little healthy! Protein-packed.) And FYI, like many people, MrHHL is not terribly fond of tofu - so when he dove into this decadent dessert with a smile on his face I knew a little battle had been won. Tofu-lover or not - you will love this creamy pie!
And it's no-bake. You can make this pie now and be sliding a slice onto your silver platter plate in just a few hours.
Coconut Cream. If you've never used the 'top layer' of a can of chilled coconut milk, here is your chance to experiment! One of my favorite vegan chefs Chloe Coscarelli swears by this stuff! She calls it "a vegan substitute for heavy cream" - and I agree! If you are looking to make a decadent, rich, creamy dessert or whipped topping here is what you do...
Coconut Cream 101:
1) Buy a can of full fat coconut milk.
2) Stick the can in the fridge to chill for at least 4 hours.
3) Open can. You will notice that the milk has separated into two parts. A watery thin milk and a dense buttery cream on top. Scoop out the dense cream for your recipe and use the leftover thinned out milk however you wish - you will need some to thin out the swirl mixture.
Chilled Coconut Milk Cream..
....in this recipe, I blend the coconut cream with salted peanut butter for a rich peanut butter swirl in my chocolate mouse pie.
The nutrition-side of my brain is shouting "everything in moderation!" Obviously, you won't be downing cans of coconut cream every day - but once in a while it makes a very luxurious vegan treat. Coconut milk in moderation - but you already knew that. 🙂
Soy Free (Tofu-Free) Option. I have not officially tested this method. Though I'm pretty confidant it will work. Substitute the silken tofu with 1 avocado and 1 cup cashew cream. This cashew cream will be made of 1 cup soaked raw cashews and blended with the soaking water until smooth.
Here's my recipe..
Peanut Butter Chocolate Mousse Pie
vegan, makes one pie plus some leftover for a few mini parfaits
Peanut Butter Swirl:
¾ cup chilled coconut cream (see above)
⅓ cup peanut butter (smooth, salted)
3 tablespoon agave syrup
¼ teaspoon sea salt
dash of cinnamon
dash of cayenne (optional for warmth)
thin out as needed with leftover coconut milk liquid (the non-hard liquid left in the can).
Chocolate Mousse Filling:
½ cup soy milk (or other non-dairy milk)
½ cup dark chocolate chips
1 package chocolate vegan pudding (or see notes)
1 teaspoon sea salt
1 16oz. block of silken tofu
½ teaspoon vanilla extract
1 tablespoon 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.)
Notes:
* if you do not have vegan chocolate pudding mix, simply add this instead: 3 tablespoon cocoa powder, 1 cup dry sugar, 2 tablespoon cornstarch or arrowroot, ¼ teaspoon salt.
* Sweeten to Taste. After you combine all the ingredients, do a taste test. It you like a less sweet, rich chocolate flavor you should be good. But if you want to increase the sweetness intensity, add in some dry sugar during the heating process. You can also add in agave syrup - however dry is preferred for solidity.
Directions:
1. Chill you coconut milk can and scoop off the coconut cream on top. Set in a large bowl. Add the remaining peanut butter swirl ingredients and whip with a large whisk or beat on low speed until fluffy. 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.
2. In a sauce pot, add the soy milk - over medium heat. Dissolve the cornstarch/arrowroot and/or the pudding mix (or pudding mix substitute as described above).
3. 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.
4. Grab your chocolate cookie crust and pour the chocolate filling about ¾ the way full.
5. Grab your peanut butter swirl and dollop it over top 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 pb-choco parfaits.
6. Set pie in fridge to chill and harden for at least 2 hours.
Serve chilled! With soy whip om top!
Manda Pitt says
I just made this amazing pie for the third time tonight! I will be serving it for Christmas dessert! I could seriously eat the peanut butter mixture all by itself. I would even forgo the spoon and use my fingers...yes it is that good! The cinnamon really adds a nice kick to the flavor of both the peanut butter mixture and the chocolate mousse. Thank you for this recipe. It is a rich dessert that pleases even non-vegans!
afaceinthecrowd says
i find that some brands work better than others. I've had good luck with ones from the asian grocery store in town (they can tell you which ones are thicker) and with the full fat A Taste of Thai brand. good luck! (also, the whole thing won't solidify,, maybe half up to 3/4)
afaceinthecrowd says
I use Ghiradelli semi-sweet chocolate chips, which are vegan. I think also the Baker's brand (they come in big baking blocks) in semi-sweet is vegan. At the health food store you can often find enjoy life brand, which is vegan certified.
Natasha Page says
Hey! Do you know if this would be freezable...? Im thinking of serving half at xmas and then the other half at another family gathering, so was hoping to freeze half to bring out later on. I dont think we would get through a full one on our own before it went bad. Also i like the idea of having it in the freezer to pull out when the need for choc PB pie arises LOL
Kathy Patalsky says
You could sub with sunbutter or almond butter.
mrsliang says
Is there any way to make this without the PB? My son is allergic to peanuts and all tree nuts.He would love this pie !
Kathy Patalsky says
Oh good!!!!!! 🙂 🙂
Emma says
I have no words for how perfect this pie is. Just mmmmmmmmm
Amber says
I made this for a dinner party, and it was so wonderful, even with only 2 hours to chill. It was a huge hit, thanks!
Sophie says
Hi I have a question. I couldn't seem to find any kind of vegan chocolate chips. Do you have a recommendation for what I can use instead? Can't wait to try this recipe!
Coleyanna19 says
What Name Brand of Peanut Butter do you use? I prefer no added oils or additives asides from the oil that is already within the peanut butter itself. Suggestions?
Scooke61 says
I used a heart shaped 9" springform pan and it worked really well.
Kathy Patalsky says
That will work
Kathy Patalsky says
Peanut Butter with vanilla pudding base would be just as delicious!! Or you could even use banana. YUM!!!
Kathy Patalsky says
It holds up 'well' in the fridge for up to 4 days I'd say.
Kathy Patalsky says
Make sure to use only the top hard part of the coconut milk. And you can add some arrowroot or cornstarch during the heating step. Lastly, make sure to chill overnight for optimal texture results. And if you want to add some dissolved agar agar (like I used in my coconut cream pie) you will get a perfectly firm mousse pie. Good luck!