No, Mom, I’m not going vegan.
But, I am making killer-awesome vegan pies.
This is one of those pies that I’d make for all of my new vegan hippie friends in Ithaca.
I’d make it for my friends down South and my friends out West.
I’d make this pie for my friends that keep kosher and for my Muslim friends.
I’d even make this pie for my dad who is a member of PETA (People eating tasty animals) and firmly believes that vegetables-don’t-a-meal-make.
Can I tell you something about this pie?
It’s made with a very special ingredient. Tofu!
I know, I know. Right now all of you die hard, heavy cream- filled chocolate mousse pie fans must be rolling your eyes at me.
But hear me out. The tofu is thoroughly blended with lots of melty chocolate and chocolate peanut butter (or hazelnut spread). It gets the lightest, fluffiest consistency and doesn’t even taste of tofu; It’s filled with tons of protein (from the tofu and peanut butter); and it’s delicious. I mean, what more could you ask for? (A puppy, please!)
Last year: Maple Pecan Shortbread Squares
Vegan Chocolate Mousse Pie
The trick to this pie is to really puree the mousse. You want to make sure that the chocolate peanut butter and melted chocolate are very incorporated into the tofu.
You can also make this pie with your favorite homemade crust, if you prefer.
If you’re not able to find chocolate peanut butter in your grocery store, try making it yourself by adding a few tablespoons of cocoa powder to smooth peanut butter and mixing well. Agave nectar or maple syrup can also be added to sweeten your homemade chocolate peanut butter.
8-10 servings
Ingredients
- 1 premade graham cracker crust (I found vegan crust at my grocery in the baking aisle)
- 1 package of extra-firm tofu, drained
- 3/4 cup semi-sweet chocolate chips melted (make sure to look for vegan chips – found these in the standard baking aisle as well)
- 1 cup chocolate peanut butter (I used Peanut Butter and Co. Dark Chocolate Dreams which is vegan. You can also use hazelnut spread)
- 3 tablespoons nondairy milk (or cow’s milk if you’re not vegan)
Method
1. In a food processor (or with an immersion blender, like me), puree the tofu, melted chocolate chips, chocolate peanut butter (or hazelnut spread) and milk. Puree until very smooth (you shouldn’t be able to see any white from the tofu). Spread mixture into prepared pie crust. You can eat it right away, but it will firm up the longer it sits in the fridge. Store leftovers in fridge for up to 5 days.
Looking for more deliciousness? Chocolate Truffle Pie
Recipe lightly adapted from (never home) maker.
Rhyann's Rad-Ventures 
Hey there Rhyann! If I do not want to use peanut butter in this pie, what could I substitute in its place? BTW keep up the work!
You could use all melted chocolate chips instead of the peanut butter. You could also use hazelnut spread in the place of peanut butter. Thanks for your comment!