It’s OK to indulge and be decadent from time to time, and in my book the best way to feel indulgent and decadent is to go for some chocolate. Vegan chocolate is not hard to find. Almost any dark chocolate with high cocoa content is likely to be acceptable, so there are no reasons to stay away from chocolate treats. Having said that, if you are trying to drop a few pounds, the recipe below is not for you and most of chocolate treats is probably off limits.
The amazing thing about my chocolate mousse pie recipe below is that it uses roasted sweet potatoes. Roasted sweet potatoes are my favorite snack, often even breakfast , and definitely one of my favorite ways to reduce the amount of sugar that I use in my recipes. Roasting helps the natural sweetness of the potatoes come through, and what you end up with is super sweet and super soft root vegetable ready for puréeing and use in things like pancakes and even ice cream! If you are looking for instructions on how to roast sweet potatoes, you may want to check my post on Sweet Potato Butter for details.
My Chocolate Mousse Pie is as easy as a pie – really! There is no baking involved and all you really need to do is melt lots of chocolate and not shy away from using some butter to help things along. My favorite brand of vegan butter sticks is Melt – the price may be higher than other butters out there, and especially the margarine which is plant-based but just not that good for you because of all those hydrogenated trans fat acids, but I recommend you use it only on special occasions and in small quantities. This means that the pound (half a kilo) of butter will last you a long time!
Final note is that you should feel to customize the frosting to feature your favorite nut butter, or to include cocoa powder for example. I personally love almond butter and also think that almond butter mousse frosting works really well to bring the pie together, by connecting the crust flavors with the frosting. In this way, every single mouthful has harmonized flavors, from the beginning to the end.
Vegan Chocolate Mousse Pie
What you’ll need:
FOR THE CRUST
4-6 large madjool dates
1 tablespoon vegan butter, melted
1 cup raw almonds (unsalted)
FOR THE FILLING
10 oz silken tofu
2 roasted sweet potatoes
2 cups melted chocolate
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoon unsweetened, plain rice milk (or any other plant-based milk)
FOR THE FROSTING
1 stick vegan butter
1/2 cup almond butter
- To prepare the crust, melt the butter in a microwave (1-2 minutes in 30 second increments until fully melted), then added it to a food processor with dates and almonds. Pulse for 8-10 times, until everything is finely chopped and combined. When the crust is smooth and sticks together well, transfer it into a springform pan, the pan you would normally use to make cheesecake. Using your fingers, press the crust into the bottom, until firmly packed. Place the pan into a refrigerator for 15-20 minutes to allow the crust to firm up.
- While the crust is firming up add the drained tofu and chopped roasted sweet potatoes into a large food processor and process for 30-45 seconds. Add the melted chocolate and process for another minute. To melt your chocolate, you can use a double boiler method or a microwave method. At the end, add the spices and plant-based milk and processes until the mixture is smooth.
- Pour the filling into the springform pan and even out the surface. Sometimes banging the pan on the kitchen counter helps the filling set, and prevents random empty space areas from forming. Leave the chocolate mousse pie in the fridge for at least 4 hours to firm up. I recommend leaving the pie in the fridge overnight and finishing the frosting the next day.
- To mix the frosting, combine the almond butter, butter and agave syrup (or another sweetener like maple syrup) into a bowl and mix until smooth and combined using a hand held mixer. You can also do this using a standing mixer. Apply the frosting any way you prefer. I usually place the frosting into a zip lock bag, and then snip of a corner with scissors to make a hole of a desired size. Holding the top of the bag firmly in my left hand (I am right handed), I then use my right hand to guide the piping bag and create frosting patterns I like. In this case, I went for a flower in the middle, but you can really do anything you like.
- After you frosted the pie, pop it back into the fridge for 30-60 minutes. This should be enough time for the frosting to firm, and once that’s done you are ready to pull the pie out. I recommend leaving the pie at room temperature for 15 minutes before serving, and then dig in!
Copyright © Eat the Vegan Rainbow, 2018