Chocolate Peanut Butter Mousse Pie
Ingredients
Crust
-
7
ounces
vegan graham crackers
-
¼
tsp
sea salt
-
5
Tbsp
vegan butter
Filling
-
1½
cans
coconut cream
-
½
cup
date paste
-
1
cup
dairy-free semisweet chocolate chips
-
½
cup
salted natural peanut butter
Toppings (optional)
-
to taste
coconut whipped cream
-
to taste
crushed salted roasted peanuts
-
to taste
dairy-free dark or semisweet chocolate shavings
Instructions
- Preheat the oven to 350°F (176°C) and chill a mixing bowl in the freezer.
- Melt the chocolate chips over a double boiler or in the microwave and let cool slightly.
- Crush the graham crackers into a fine meal and mix with salt and melted butter.
- Press the mixture into a pie dish and bake for 12-14 minutes until browned.
- Scoop out the chilled coconut cream into the chilled bowl and beat until creamy.
- Mix in the date paste, then add the cooled melted chocolate and peanut butter, mixing until combined.
- Transfer the filling into the cooled crust and cover with plastic wrap.
- Chill in the fridge for a minimum of 3 hours, ideally overnight.
- Slice and serve, topped with optional toppings.
Nutrition Facts (estimated)
Servings
8 slices
Calories
634
Total fat
42g
Total carbohydrates
60g
Total protein
8.9g
Sodium
299mg
Cholesterol
0mg
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