From Minimalist Baker comes this delicious Chocolate Peanut Butter Mousse Pie recipe – may we recommend our Native Forest® Organic Coconut Milk?
“Easy, rich 7 ingredient chocolate peanut butter mousse pie on a simple graham cracker crust. Creamy, thick, super chocolatey and balanced perfectly with salty peanut butter. The pie of my dreams.”
Author: Minimalist Baker
Recipe type: Dessert
- 7 ounces vegan graham crackers*, ~1 2/3 cups ground (see notes for substitutions)
- 1/4 tsp sea salt
- 5 Tbsp vegan butter, melted (or sub coconut oil with varied results)
- 1 1/2 (one and a half) 14-ounce cans Coconut Cream (or 2 14-ounce cans Full Fat Coconut Milk – cream only – see instructions), chilled overnight, or for at least 6 hours (try Native Forest® Organic Coconut Milk or Native Forest® Organic Coconut Cream)
- 1/2 cup date paste (~1 cup packed pitted dates, soaked in warm water for 10 minutes, then drained and processed into a paste – see instructions)
- 1 cup dairy free semisweet chocolate chips
- 1/2 cup salted natural peanut butter (creamy & crunchy work)
- Coconut whip for topping
- Crushed Salted Roasted Peanuts
- Dairy-free dark or semisweet chocolate shavings
- Preheat oven to 350 degrees and place a large mixing bowl in the freezer to chill.
- In a separate small mixing bowl, melt chocolate chips over a double boiler or in the microwave in 30 second increments, stirring occasionally. Set aside to cool slightly.
- For crust, add graham crackers to a food processor (or a bag and use a rolling pin to crush) and mix into a fine meal. Add salt and melted butter and pulse to combine.
- Press firmly into a standard 9 or 9.5 inch (or slightly smaller) pie dish and use your fingers to press it up the sides. Bake for 12-14 minutes or until fragrant and lightly browned. Set aside to cool.
- To prepare the filling, scoop out chilled coconut cream, leaving behind any liquid in the bottom of the can, and place in your pre-chilled large mixing bowl. Use a mixer to beat until creamy.
- Next, add date paste and mix once more. If you haven’t made your date past yet, simply add sticky, pitted dates to a food processor and process until creamy, adding a little hot water to combine if needed. If your dates were a little dry, soak in warm water for 10 minutes, then drain.
- Next add slightly cooled melted chocolate and mix once more to combine. Lastly, add peanut butter and mix again.
- Transfer filling to cooled crust and loosely cover with plastic wrap to set in the fridge for a minimum of 3 hours, ideally overnight.
- To serve, slice and gently plate. Top with coconut whipped cream, additional peanut butter, crushed roasted peanuts and/or dairy-free chocolate shavings (optional).
- Store leftovers in the fridge for up to a few days. Cover well and freeze after that for an “icebox” pie.
*The vegan graham crackers I prefer are Nabisco Original Graham Crackers, which can be found at most major grocery stores. If you can’t find them or prefer not to use them, sub another vegan-friendly cookie or biscuit. Or, just make a traditional pie crust, blind bake it, chill it, then add filling as instructed.
*For the coconut cream filling, either use 1.5 cans of coconut cream, or 2 cans full fat coconut milk scooping off the cream and reserving the liquid for other uses.
*Adapted from my Vegan PB&J Pie
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Republished by EdwardandSons.com