Vegan Chocolate Mousse Pie by @sugaredandstirred
INGREDIENTS
Crust
9 Emmy’s Organics Dark Cacao Coconut Cookies (1 9-pack of cookies)
2 Tbsp coconut oil, melted
Mousse
1 cup chopped dairy-free dark chocolate + more for an optional chocolate drizzle or shavings
1/3 cup maple syrup
1/2 tsp vanilla extract
Pinch fine sea salt
4 cans refrigerated* coconut cream, white cream only
*place cans near the front of your refrigerator and refrigerate for no longer than 12 hours. My coconut cream whipped best when cold but not totally solid. If solid chunks do form, smash chunks against side of bowl before whipping
METHOD
- Preheat oven to 350°. In a small bowl, crumble Emmy’s cookies and use a fork to stir in melted coconut oil. Firmly press cookie mixture into bottom of 9” springform pan and bake for 8 minutes. Set aside to cool
- Using a double boiler, or a metal bowl on top of a pot with 1” of simmering water, melt chopped chocolate with maple syrup, vanilla, salt, and 1 can of coconut cream (white cream only). Set aside to cool
- Place metal mixing bowl and whisk attachment in your freezer
- Once cookie crust and chocolate mixture are cool, you can make your coconut whipped cream. Set up your stand mixer with the cold bowl and whisk attachment. Scoop/pour the white cream from 2 cans of refrigerated coconut milk into the bowl and whisk on medium-high for 5-6 minutes until stiff peaks form
- Gently fold chocolate mixture into whipped coconut cream until combined. Pour mousse mixture over cookie crust and refrigerate until firm (3-6 hours)
- Once mousse is set, make another batch of coconut whipped cream with your remaining can of refrigerated coconut cream, repeating steps 3 and 4
- Remove mousse from springform pan and spread the coconut whipped cream on top. Drizzle with melted chocolate (mixed with a bit of coconut oil) or sprinkle with chocolate shavings, coconut flakes, or cocoa powder. Slice and enjoy! Store covered leftovers in the refrigerator
