Vegan Peanut Butter Mousse Pie
Recipe from
Yield: 1 pie
Ingredients:
- 2 cups Walnuts halves (or peanuts, almonds, Brazil nuts, macadamia, or sunflower seeds)
- 4 tablespoons unsweetened Cocoa Powder
- 18 Dates or 10 Medjool Dates
- Pinch of Salt
- 1 cup Natural Peanut Butter (creamy, lightly salted)
- 2 cups Coconut Cream (chilled) - refrigerating a can of full fat coconut milk overnight and use the hard white solid. Do not use the coconut water in this recipe.
- 2 tablespoons Maple Syrup (or raw agave syrup, Stevia, or coconut nectar)
- ΒΌ cup Vegan Chocolate Chips (melted)
Directions:
- Line a 7 inch spring form pan with parchment paper.
- Chocolate Walnut Crust - pulse nuts, cocoa powder, dates, and salt in a food processor until a sticky mass forms. Press firmly into base of form and place in freezer.
- Peanut Butter Mousse - Mix peanut butter, coconut cream, and maple syrup with an electric mixer until creamy and soft peaks form.
- Remove pie crust from freezer and spread peanut butter mousse on crust.
- Melt chocolate chips and drizzle over peanut butter mousse.
- Refrigerated for at least 20 minutes allowing the filing to firm.
- Keeps in refrigerator for up to 4 days or longer in freezer.