Cashew Chocolate Mousse Pie

vegan chocolate mousse pie recipe

This vegan chocolate mousse pie, made of raw cashews and silken tofu, is rich and delicious. It goes down very easy, so depending on how many you are serving, you may want to double the recipe and make two. This is a great finish for holiday meals, but it’s simple enough to prepare for dessert, any day of the week. Adapted from Vegan Holiday Kitchen.*

Makes one 9-inch pie, 6 to 8 servings

  • 1 cup raw cashews
  • One 12.3-ounce  package firm silken tofu
  • 3/4 cup semi-sweet chocolate chips, preferably cane juice sweetened
  • 1/3 cup pure maple syrup, or to taste
  • 1 prepared 9-inch pie crust (pastry crust, graham cracker,
    or Nutty No-Bake Pie Crust)
  • Vegan Whipped Cream for topping, optional

Place the cashews in a small heatproof bowl. Pour 1 cup boiling water over them; cover and let stand for 30 to 60 minutes, then pour off the water.

vegan chocolate mousse pie

Preheat the oven to 350º F.

Place the cashews in a food processor or blender and process until they begin to hold together like a butter. Add the tofu and continue to process until completely smooth. Transfer to a small

saucepan and add the chocolate chips. Cook over medium-low heat, stirring often, until the chocolate chips have melted. Stir in the maple syrup.

Pour the mixture into the crust and bake for 30 minutes, or until the top of the filling feels fairly firm to the touch. Allow to cool completely, then refrigerate for at least an hour, preferably two, before serving.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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4 comments on “Cashew Chocolate Mousse Pie

  1. Holly Mesa

    Wondering if you’ve ever tried substituting sweetened carob chips for the chocolate chips? I don’t know if they would melt, before burning, unless done in a microwave.
    What do you think, please?

  2. Nava Post author

    Holly, I’ve never tried melting carob chips, so don’t know what their particular qualities are. Try melting a couple of tablespoons of them to see what happens; this way you won’t waste a lot if it doesn’t work well. From what I know, they do melt. Either with the microwave method, or a “bain marie” — a heatproof bowl set atop boiling water. Whisk often during either process. Hope it works!

  3. paula rothman

    made the pie and it is a little dry. i used extra firm tofu ( all i had) and wondered if that could be why. also, doesn’t specify if we should drain and press the tofu or leave it kind of wet. thanks

  4. Nava Post author

    Paula, I could be mistaken but it sounds like you may have used regular extra-firm tofu. The recipe calls for a 12.3-ounce carton of firm silken tofu, which gives the pie its silky, mousse-like texture. Regular extra-firm tofu combined with the soaked cashews, would likely result in a kind of dry and maybe even chalky texture. If I’m right about my hunch, please do try this again with silken tofu! It’s really good.

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