chocolate mousse pie vegan no bake tart with chocolate ganache, figs, blackberries and blueberries
Servings: 1 9-inch Pie

Vegan Chocolate Mousse Pie

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!
5 from 7 votes
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Course: Cake, Dessert, Pie, Tart, Torte
Keyword: Chocolate Mousse, Chocolate Mousse Pie, Chocolate Mousse Tart, Chocolate Pie, No-Bake Cake
Prep Time: 5 minutes
Cook Time: 10 minutes
Author: Bianca Zapatka

Ingredients

Cookie Pie Crust

Chocolate Mousse

  • 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%)

Chocolate Ganache

  • 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

Instructions

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).

Chocolate Mousse

  • 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.

Chocolate Ganache

  • 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.

To Serve

  • Decorate your tart with fresh fruit, shredded coconut or other toppings you like. Serve chilled and enjoy!

Notes

  • 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.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!