Vegan chocolate mousse pie
Updated: Jan 10
This is the last cereally recipe of the year and it's a good one: Vegan chocolate mousse pie!!!
The crust is made with powdered cocoa cereal, while the filling is made with dark chocolate, maple syrup and... a special ingredient that you cannot taste it but it will make your pie super silky, not too sweet and very delicious!
What is it?
Well, if you are curious you can read the recipe below this picture!
--- COCOA CEREAL CRUST ---
150g cocoa cereal stars* (Stelline di cereali al cacao)
80g coconut oil*
--- FILLING ---
349g silken tofu
90g dark chocolate
50g maple syrup*
--- CHOCOLATE LAYER (optional) ---
75g coconut milk or any other plant-based milk
150g dark chocolate
--- TOPPING ---
Soy whipped cream
Preheat oven to 350°F (180°C).
Crumble cocoa cereal stars (Stelline di cereali al cacao) with a food processor and put them in a bowl.
Melt the coconut oil in the microwave or on the stove (if it's not already liquid) and mix it with the cereal powder until you get the consistency of wet sand.
Press this mixture into the bottom and the sides of a 20cm pie/tart dish and place the crust in the freezer to set while making the filling.
Puree the tofu in a food processor until completely smooth.
Transfer to a small saucepan and add chopped dark chocolate and maple syrup. Cook over medium-low heat, stirring often, until the chocolate have melted.
Pour the mixture into the crust and bake for 30 minutes, or until the top of the pudding feels firm to the touch.
Allow to cool completely at room temperature, then refrigerate for at least an hour, preferably two.
Make the second layer (optional): in a small saucepan add coconut milk and chopped dark chocolate. Cook over medium-low heat until you get a dense and creamy consistency.
Let it cool for 5 minutes and then spread on top of the chocolate tofu layer.
Place it in the fridge to set for at least 4 hours or overnight.
Top with soy whipped cream and cocoa cereal stars (Stelline di cereali al cacao) right before serving.
My crust was a bit thin so I suggest using 200g cocoa cereal and 100g coconut oil instead to make a thicker crust.
You can use honey (it won't be vegan though) or agave or even omit it if you like unsweetened desserts.
I've made a small pie (10cm) and a bigger one (18cm) for my friends so with the same amount of ingredients you can make a big pie (20cm).
Store the pie in the fridge for 3-4 days.
If you make it let me know! :)