I made this vegan chocolate mMousse pie for the holidays this year and everyone really liked it! I wouldn’t tell anyone the secret ingredient just yet (um, unless they’re allergic or something). Let them tell you if they like it or not FIRST.
Vegan Chocolate Mousse Pie
Chocolate Mousse Pie: Ingredients
1 container Oreo cookies (yes, they’re vegan!)
1/4 cup vegan butter, melted (I used Country Crock)
2 13.5-oz cans full-fat coconut milk (chilled)
2 cups dairy-free chocolate chips, melted
1/2 cup cocoa powder
1 teaspoon vanilla bean extract
pinch of salt
Chocolate Mousse Pie: Directions
Pulse Oreos into crumbs in food processor. Mix in melted butter. Press mixture into the bottom of a pie pan, set in fridge.
Scoop out cream from coconut milk can (when it’s chilled, the cream separates – we just need the cream for this recipe). Whip coconut cream with beaters until smooth and creamy. Set in fridge.
In food processor, combine melted chocolate chips, avocados, cocoa powder, vanilla bean paste, and salt. Mix until smooth.
Fold coconut cream into avocado mixture. Pour over Oreos in pie crust. Refrigerate at least 2 hours to set. Leftovers are good for up to 3 days.