Chocolate Peanut Butter Mousse Pie

Posted on by llbalanced
Chocolate Peanut Butter Mousse Pie
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    [post_date] => 2021-08-30 09:33:30
    [post_date_gmt] => 2021-08-30 15:33:30
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    [post_title] => Chocolate Peanut Butter Mousse Pie
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08.30

I recently announced that I am moving back to Nashville when my 6-month lease ends in late October. Living in Asheville, NC, has been one of the most incredible and transformational experiences of my life, but I also know in my bones that it's a season. Nashville is my home, my heart, my family. But the Blue Ridge Mountains will always have a piece of my soul, and I will certainly be back to visiting multiple times per year.

As a result of this decision, I've already found myself reminiscing about some of my favorite Asheville memories. One that immediately comes to mind is a day with my new and now dear friend Ashley. Ashley and I started this blue-skyed sunny day with avocado toast, spring rolls and iced matcha lattes at Bim Beri Bon, then we headed to the parkway for a long, gorgeous hike. Afterwards, Ashley took me to the quaint town of Weaverville, on the outskirts of Asheville, to Well-Bred Bakery, where she treated me to a slice of their Peanut Butter Mousse Pie.

OH MY GOSH. Y'all. This pie is absolute heaven on earth. A buttery, chocolatey crust that melts in your mouth, topped with a smooth, rich, intensely peanut-flavored mousse. I immediately knew that I wanted to make a version of this pie for y'all.

vegan peanut butter mousse cake

vegan peanut butter mousse cakeDairy-free, gluten-free, vegan and even paleo-friendly (if you adjust the brand of cookies accordingly), this pie has all of the indulgent luxury of the original, but almost everyone can enjoy it! Plus, while I don't have Well-Bred's recipe, I assume that my version contains less sugar/sweetener. P.S. I am NOT knocking theirs. In fact, sometimes you just need the classic, and I will certainly be back for more.

But if you have allergies/dietary restrictions and/or you're not near Asheville, I think my recipe is a scrumptious option! NOTE: I know it's kind of a pain to buy peanut butter powder for this recipe, but it really makes a KEY difference in the peanutty-ness. I've been using the rest of my jar in my smoothies and oatmeal!

vegan peanut butter mousse cakePlease comment below and tag me on IG if you make it @lauraleabalanced. More locally-inspired recipes to come :).

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TOTAL TIME :*soaking required
10-12slices
INGREDIENTS
  • CRUST INGREDIENTS:
  • 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
  • FILLING INGREDIENTS:
  • 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, linked below)
  • 3/4 cup runny unsalted unsweetened peanut butter
  • 1/2 cup granulated monkfruit sweetener
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract
  • Optional: honey roasted peanuts for topping *NON VEGAN*
  • Special Equipment 9" silicone cake mold (linked below)
DIRECTIONS
  1. [p.s. In the images, the drizzle is 2 tablespoons PB2 Pure plus 1 tablespoon melted coconut oil; it's just for aesthetics!]
  2. 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.
  3. Preheat oven to 350 degrees F and grease your cake mold (not necessary if using silicone. Place on a baking sheet.
  4. 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.
  5. 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.
  6. 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!
  7. Grab crust and pour filling on top. Add a generous layer of honey roasted peanuts, if using.
  8. 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.
  9. Leftover will keep in the fridge up to one week, or frozen 4 months.
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