mocha peanut butter mousse pie

Happy Friday, everyone! I’m in a Treat-Yo-Self mood this morning and decided to share one of my very favorite recipes with you all. This is sort of a repeat post for anyone who’s followed me over from West Philly Vegan, but since most of you are new here, I think this still counts as quality content ;) Plus, this recipe is THAT good.

You’ll Need:

a pre-made graham cracker pie crust (or your own handmade crust if you’re feeling fancy)
1 cans full fat coconut milk
1 bag vegan chocolate chips
2 tbsp espresso powder
1 tsp vanilla extract
1/2 cup peanut butter
1/2 cup confectioner’s sugar
4 tsp Earth Balance
2 tsp almond milk
1/4 tsp sea salt

for Espresso Whipped Cream:

1 can full fat coconut, chilled
2 tbsp confectioner’s sugar
1 tsp vanilla extract
1 1/2 tsp espresso powder, dissolved in a bit of water


In a medium mixing bowl, add your chocolate chips, espresso powder and vanilla extract. Over medium-high heat, pour one can of coconut milk into a small saucepan and bring to a boil. Turn off heat and pour the hot coconut milk over the ingredients in the mixing bowl. Mix well until chocolate is melted and everything is incorporated. Cover and let rest in refrigerator for 3 hours.

In another medium mixing bowl, mix or beat together the peanut butter, confectioner’s sugar, Earth Balance and salt.  Add almond milk and mix.  Set mixture aside.

After your chocolate mousse has set, you’re ready to assemble.  You can either layer the peanut butter mixture on the bottom of your pie crust and add the chocolate mousse on top, or you can fill your pie crust about 3/4 full and marble the peanut butter mixture into the mousse.  Let pie chill in refrigerator until ready to serve. Either way you prepare your pie you will end up with extra chocolate mousse.  Just transfer the remaining bit to a small mason jar and enjoy later in bed or spooned on top of some fruit.

To make espresso whipped cream, open your chilled can of coconut milk (do no shake the can to mix). Scoop the top layer of cream out into a bowl, leaving the remaining coconut water for another use. Add the confectioner’s sugar, vanilla and espresso to the cream and use a hand mixer (or a diligently used whisk) to whip the mixture for about 5-8 minutes, until light and airy.  Serve on top of a slice of the pie and sprinkle with crushed peanuts.


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