Chocolate Peanut Butter Mousse Pie
Your favorite dessert flavor combo, in this completely vegan / dairy-free mousse pie! Perfect for a dinner party or birthday where someone has food sensitivities.
- 9" silicone cake mold
- 18 Trader Joes Gluten-Free Chocolate Jo Jos sub Newman's Own Newman O's or Oreos
- 1/4 cup refined coconut oil melted & cooled to room temp
- 1 cup raw cashews
- 19 ounces medium tofu this usually just says 'tofu'; the texture is between silken and firm
- 6 tablespoons peanut butter powder l use PB2 Pure
- 3/4 cup runny unsalted unsweetened peanut butter
- 1/2 cup granulated monkfruit sweetener
- 1 cup maple syrup
- 2 teaspoons vanilla extract
- honey roasted peanuts for topping optional *NON VEGAN*
- Add cashews to a mixing bowl and cover with room temperature water. Place on the counter in a shady place to soak for 4-6 hours. Rinse and drain.
- Preheat oven to 350 degrees F and grease your cake mold (not necessary if using silicone. Place on a baking sheet.
- Add cookies to a gallon ziplock, seal and use a meat mallet or other heavy object to crush into a crumble consistency (just make sure it’s not something breakable!). Pour into a mixing bowl and add coconut oil. Stir to incorporate. It should look like wet sand. NOTE: You can also do this process in a food processor.
- Firmly press crust into your cake mold in an even layer and bake for 15 minutes. Set aside to cool at room temperature for 20 minutes, then refrigerate while you make the filling.
- In a high-powered blender, combine soaked cashews and all remaining mousse ingredients. Blend, using a tamper and/or scraping down as you go, until completely smooth and silky. Take your time--we don’t want chunky mousse!
- Grab crust and pour filling on top. Add a generous layer of honey roasted peanuts, if using.
- Cover pie with aluminum foil and freeze overnight. In the morning: if you’ve used a silicone mold, you can remove the mold immediately and add pie to a large plate/serving dish. If you used a regular mold, you can set it out for one hour, then slice in the mold to remove.
- Leftover will keep in the fridge up to one week, or frozen 4 months.
[p.s. In the images, the drizzle is 2 tablespoons PB2 Pure plus 1 tablespoon melted coconut oil; it's just for aesthetics!]