Chocolate Mousse Pie

Someone broke your heart. You walked by a bakery. It’s three o’clock and you’re staring at a computer. Whatever it is that flips the switch, you want chocolate and you want it now! I have just the thing. No loco-cocoa craving can stand up to a mousse pie whipped with rich cacao powder and dark chocolate chips. Spread it into a homemade graham cracker crust, and in less than 10 minutes you’ll have a creamy, low-calorie treat. Now wipe the drool from your face and get to mixin’!  Chocolate Pie with Graham Cracker Crust

Chocolate Mousse Pie
Recipe courtesy of Brittney Leeb
 

It’s a naturally vegan recipe, but you can also make it gluten free.

Yields: 8 slices
Nutritional profile (per slice): 240 calories, 12 grams fat, 26 grams carbs and 12 grams of protein

Filling:

1 package tofu
3 Tbsp. cacao powder
1 scoop vanilla protein powder
1 tsp. vanilla extract
1 cup dark chocolate chips
3 Tbsp. almond milk
pinch of salt

Homemade Graham Crust:

10 graham cracker sheets, or 1 cup crushed
1 Tbsp. coconut oil, melted
1 Tbsp. almond milk

Directions:

1. Make crust first by mixing all ingredients together and pressing firmly into a round pie pan.

2. In a food processor, blend the ingredients for the filling until it becomes a smooth consistency.

3. Spread filling evenly over crust and refrigerate for at least one hour to set.

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2 comments on «Chocolate Mousse Pie»

  1. Julia says:

    This recipe is not vegan. Whey is not vegan, but you can substitute whey for a vegan protein powder or an extra tbsp of cacao powder blended with pure vanilla extract. or just use some very fine coconut flour (processed in a food processor or a blender until very fine. Coconut flour does tend to be a little crumbly and therefor it’s necessary to process it if you want the pie to be smooth.

    1. Thanks, Julia! The recipe has been amended with the correct protein link. Thank you for the tip about coconut flour!

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