Vegan Peanut Butter Mousse Pie

🧂 Ingredients

• 1 ½ cups almonds

  *see notes for options
• 1 ⅔ cups gluten-free oats

  or regular oats
• 1 ½ cups soft Medjool dates

  pitted (or other dates, *see notes)
• 2 tbsp cocoa powder

  unsweetened
• 3 tbsp coconut oil

  melted
• 1 pinch of salt
• 8,8 oz silken firm tofu
• ⅔ cup non-dairy cream cheese

  or sub more silken firm tofu
• 1 cup creamy peanut butter
• ¼ cup maple syrup

  or other syrup/sugar to taste
• 1 tsp vanilla extract
• 1 cup coconut cream

  or another non-dairy whipping cream
• ½ cup coconut milk

  full-fat (or sub another non-dairy cream)
• 4,2 oz dark chocolate

  chopped
• salted peanuts

Instructions

• 1 Preheat the oven to 340°F (170°C) and lightly grease a 10-inch deep tart/pie pan
  [https://amzn.to/39WftJL] with removable base or springform pan
  [https://amzn.to/38Tg0fB] (*see photo and note in the blog post if using another
  size).
• 2 Place the almonds and oats in a highspeed-blender [https://amzn.to/2uZcqSw] (or
  food processor) and process into a coarse flour. Add the cocoa powder, soft
  dates, liquid coconut oil and a pinch of salt and process until the mixture
  sticks together. (If it seems too dry, add a little bit of water or non-dairy
  milk).
• 3 Transfer the crumbly sticky dough into a lightly greased pie pan. Press it down
  firmly and up the sides to create an even pie shell. Bake in the preheated oven
  for about 15 minutes (or just place in the fridge for a no-bake option*). Then
  let it cool completely.
• 4 Add the firm silken tofu, non-dairy cream cheese, creamy peanut butter, maple
  syrup, and vanilla extract to a blender (or food processor) and blend until
  smooth and creamy. Then set aside.
• 5 In a pre-cooled mixing bowl, whip up the coconut cream until fluffy and stiff
  peaks form. Then gently fold it into the peanut butter cream mixture until just
  combined. Spread the mousse onto the prepared pie crust, smoothing out evenly.
  Place in the fridge overnight to set. (If you can’t wait that long, simply place
  the pie in the freezer for 1 hour or until set).
• 6 Place the chopped dark chocolate in a heatproof bowl. Heat the non-dairy cream
  in a small saucepan until it just starts to boil. Then pour it over the chopped
  chocolate and let it sit for 2-3 minutes to allow the chocolate to melt. Then
  stir with a whisk until the ganache is smooth.
• 7 Pour the melted chocolate over the chilled peanut butter pie, smoothing out
  evenly. Decorate with crunchy salted peanuts as desired and chill until set.
• 8 When ready to serve, slice and enjoy!

Nutrition Info