This is the BEST easy no bake Vegan Chocolate Mousse Pie Recipe with just 4 ingredients! It’s made of a simple Oreo cookie crust with creamy chocolate mousse filling and topped with a silky smooth rich ganache. Honestly, this vegan tart is so delicious you’d never guess it was dairy-free!
Vegan Chocolate Mousse Pie Recipe
After my first bite of this Chocolate Mousse Pie, I knew I could eat the entire pie by myself in no time! It has the perfect balance of chocolate, a crunchy Oreo base, and the mousse is ultra light and fluffy in texture. So in other words, this pie, you guys, is just like chocolate heaven on earth!
A few weeks ago I made a Chocolate Cream Pie after being so completely obsessed with my No-Bake Vanilla Custard Tart. Since they’re both made of classic pudding, I felt like I needed another fluffy no-bake mousse tart version. But being honest, I couldn’t decide if making a chocolate mousse pie or Oreo peanut butter tart so I made both, haha! And don’t worry, I will share the recipe of the peanut version in the future, too!
Easy Vegan Chocolate Mousse
The fluffy chocolate mousse is very delicious on its own so if you skip the pie and just eat the mousse, feel free to do that. You can serve it in jars as a vegan dessert like my favorite Aquafaba Chocolate Mousse, my Avocado Chocolate Pudding or my silken tofu chocolate mousse.
Anyway, when you serve it all together as a Pie or tart, it will definitely bring the chocolate mousse to the next level!
How to make Chocolate Mousse Pie
This vegan no fuss chocolate mousse pie only requires a few simple steps. And even though it’s made totally from scratch, you’ll need only 4 ingredients and about 10 minutes to prepare it. There are only 3 components you have to make:
- Oreo Cookie Crust
- Chocolate Mousse
- Chocolate Ganache Topping
Simple Oreo Cookie Crust
It all starts with the Oreo cookie crust which requires only 2 ingredients. It’s just made of crushed cookies into crumbs and melted vegan butter.
How to crush cookies into crumbs
I prefer using my blender or food processor for simplicity and for perfectly fine crumbs. But you could also put the cookies in a freezer bag and use a rolling pin or another tool to crumble them. Once your cookies are crushed into fine crumbs, just mix them with melted butter until the crumbs are well coated.
How to make a perfect pie or tart shell
Since there’s enough butter in the cookie crumb mixture, you don’t need to grease the pan. To make the perfect tart shell I prefer forming the sides first using my fingers and finishing with the bottom. In the end, I often use a jar, spatula or spoon to run along the base to make sure it’s even. Anyway, there’s no rule how to do that so find out which way is the easiest for you!
2-ingredient Chocolate Mousse
The easy vegan chocolate mousse pie filling is just made with melted dark chocolate and whipped cream. I always suggest using high quality chocolate for the best taste! I prefer organic dairy-free 70% dark chocolate but you can absolutely use your favorite and play around with the flavors. Also, dairy-free chocolate chips or are fine!
Silky smooth Chocolate Ganache
The Ganache is made the same way you started with the chocolate mousse. Just heat non-dairy cream or coconut milk in a pot. When it starts to boil immediately remove from the heat and pour over the chopped chocolate. Stir until chocolate is melted and the ganache is smooth.
Chocolate Tart Toppings
Try the no-bake chocolate mousse pie tart on its own or top with fresh fruit such as figs, blackberries, and blueberries or any seasonal fruit you like. Also, cherries, strawberries, raspberries, and bananas are a yummy addition to this pie as I find.
Anyway, if you’re anything like me you can never have enough toppings, lol! So feel free to get crazy and add more extras like coconut flakes, whipped cream, sprinkles, streusel, or drizzle with some peanut butter and salted caramel sauce. Yum!
This No Bake Chocolate Mousse Pie is
- Vegan (Dairy-free, Egg-free)
- Can be made Gluten-free (when using gluten-free sandwich cookies)
- Quick & Easy
- Light & Fluffy
- Rich in chocolate flavor
- Topped with chocolate ganache
- So delicious!
How to store & freeze Chocolate Mousse Pie
This Vegan Chocolate Mousse Pie should be stored in the fridge where it will keep for up to 2 days. You can freeze the prepared Oreo cookie crust in the pie or tart pan (without the mousse) for up to 1 month. Just make sure to wrap it tightly in foil to avoid freezer burn.
Can I make this Pie ahead of time?
This no bake tart is a perfect make-ahead pie recipe! You can prepare the Oreo cookie pie crust 1 or 2 days in advance and store in the fridge until ready to use. The next day just make the chocolate mousse, fill into the crust and chill again for about 4 hours or until firm. Please make sure to add the chocolate ganache just once the mousse has set or it will melt.
Looking for more simple vegan chocolate recipes to try? Here are some you may like:
- Vegan Chocolate Zucchini Loaf
- Best Vegan Chocolate Banana Bread
- Chocolate Peanut Butter Cake
- Best Vegan Chocolate Cake
- Easy Vegan Chocolate Cake
- Vegan Banana Cream Chocolate Cake
If you try this easy No Bake Vegan Chocolate Mousse Pie Recipe, please leave me a comment below sharing how you liked it! And if you take a photo of your dessert and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy this recipe!
Vegan Chocolate Mousse PieAuthor:
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Cookie Pie Crust
- 2 cups non-dairy whipping cream 480ml, or sub coconut cream & coconut milk, *see recipe notes
- 8 oz dark chocolate 225g, coarsely chopped (I used 70%)
- 3/4 cup non-dairy whipping cream 180g, or sub coconut cream & coconut milk, *see recipe notes
- 6 oz dark chocolate 170g, coarsely chopped (I used 70%)
Toppings (of your choice)
- fresh fruit e.g. figs, blackberries, blueberries
- shredded coconut
Cookie Pie Crust
- In a food processor or blender, pulse the whole Oreos into fine crumbs. (Alternatively, put the cookies into a freezer bag and crush them using a rolling pin).
- Transfer ground crumbs to a medium bowl, add melted vegan butter and stir until crumbs are evenly moistened.
- Press the mixture onto the bottom and up the sides of a 9 or 9,5-inch (23/24cm) tart pan with removable bottom (or pie pan). Place in the fridge or freezer for 15 minutes to firm up (or bake it for a crispier result *see notes).
- Place chopped chocolate in a heatproof bowl. Heat 1/2 cup of the non-dairy cream in a small saucepan until it begins to boil. Then immediately pour it over the chocolate and stir until smooth. Let come to room temperature.
- In a mixing bowl, beat remaining chilled non-dairy cream with an electric hand mixer until stiff peaks form. Then gently fold in the chocolate mixture. Stir just until combined. Spoon into the prepared tart shell, smoothing out evenly. Refrigerate for 4 hours or until set.
- Repeat step 1 of the chocolate mousse: Place chopped chocolate in a heatproof bowl. Heat the non-dairy cream in a small saucepan until it begins to boil. Then immediately pour over the chocolate and stir until smooth. Allow to cool to room temperature, then spread on top of the chocolate mousse. Refrigerate for another 30 minutes or until the ganache has set.
- Decorate your tart with fresh fruit, shredded coconut or other toppings you like. Serve chilled and enjoy!
- To make this pie gluten-free you can use gluten-free sandwich cookies. If you can’t find any sandwich cookies, you can sub other 8,8oz/ 250g (gluten-free) cookies like vegan butter cookies. Make sure to add 1/4cup (55g) more vegan butter when using regular cookies because you want to substitute the cream filling.
- If you prefer a crisper and less soft crust, you can bake the cookie crust in a 350°F (175°C) preheated oven for about 10 minutes, then let cool completely before adding the chocolate mousse or it will melt.
- You can substitute the non-dairy whipping cream with pure coconut cream & full-fat coconut milk. For the chocolate mousse, you'll need 1/2 cup of coconut milk to melt the chocolate & 1 1/2 cups coconut cream for whipping. For the ganache, you'll need 1/4 cup coconut cream + 1/2 cup coconut milk.
- If you can’t find pure coconut cream in a store, you can chill 3 cans full-fat coconut milk overnight. Then scrape the thick cream off the top, discarding the liquid.
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