Can I make this pie without chilling overnight?

The coconut cream must be chilled for at least 6 hours to whip properly; overnight is recommended for best texture and stability.

What can I use instead of date paste?

Maple syrup or agave nectar work as 1:1 substitutes, though date paste adds natural richness. Adjust sweetness to taste.

Is this pie gluten-free?

Only if you use gluten-free graham crackers. Check the brand label as standard crackers contain wheat.

How far in advance can I prepare this?

The pie can be assembled up to 3 days ahead and refrigerated; add toppings just before serving for best texture.

Can I use regular peanut butter instead of natural?

Natural peanut butter is preferred for cleaner flavor and proper mousse consistency; regular brands may affect the texture due to added oils and stabilizers.

Vegan Chocolate Peanut Butter Mousse Pie

Name: Vegan Chocolate Peanut Butter Mousse Pie
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 8 servings
Cuisine: Vegan
Ingredients: 7 ounces vegan graham crackers* ((7 ounces yield ~1 2/3 cups ground // see notes for substitutions)); 1/4 tsp sea salt; 5 Tbsp vegan butter ((melted // or sub coconut oil with varied results)); 1 1/2 14-ounce cans coconut cream* ((chilled overnight or for at least 6 hours)); 1/2 cup date paste; 1 cup dairy-free semisweet chocolate chips; 1/2 cup salted natural peanut butter ((creamy & crunchy work)); Coconut whipped cream ((for topping)); Crushed Salted Roasted Peanuts; Dairy-free dark or semisweet chocolate shavings

1

Preheat oven to 350 degrees F (176 C) and place a large mixing bowl in the freezer to chill.

2

In a separate small mixing bowl, melt chocolate chips over a double boiler or in the microwave in 30 second increments, stirring occasionally. Set aside to cool slightly.

3

For crust, add graham crackers to a food processor (or a bag and use a rolling pin to crush) and mix into a fine meal. Add salt and melted butter and pulse to combine.

4

Press firmly into a standard 9 or 9.5 inch (or slightly smaller // as original recipe is written // adjust size or number of pans if altering batch size) pie dish and use your fingers to press it up the sides. Bake for 12-14 minutes or until fragrant and lightly browned. Set aside to cool.

5

To prepare the filling, scoop out chilled coconut cream, leaving behind any liquid in the bottom of the can, and place in your pre-chilled large mixing bowl. Use a mixer to beat until creamy.

6

Next, add date paste and mix once more. If you haven't made your date paste yet, simply add sticky, pitted dates to a food processor and process until creamy, adding a little hot water to combine if needed. If your dates were a little dry, soak in warm water for 10 minutes, then drain.

7

Next add slightly cooled melted chocolate and mix once more to combine. Lastly, add peanut butter and mix again.

8

Transfer filling to cooled crust and loosely cover with plastic wrap to set in the fridge for a minimum of 3 hours, ideally overnight.

9

To serve, slice and gently plate. Top with coconut whipped cream, additional peanut butter, crushed roasted peanuts and/or dairy-free chocolate shavings (optional).

10

Store leftovers in the fridge for up to a few days. Cover well and freeze after that for an “icebox” pie.