A few months ago — almost two months to be exact — I saw this Chocolate Strawberry Mousse Pie recipe on Love and Olive Oil. I knew immediately that I wanted to veganize it.
This Chocolate Strawberry Mousse Pie recipe turned out much better than I expected. The gluten-free chocolate graham cracker crust is pretty amazing — and would go great with my s’mores recipe! It’s chewy and has just the right amount of sweetness and salt. I think that’s the most important part of the graham cracker flavour.
I stumbled upon the recipe for vegan chocolate mousse, and I knew that I had to try it. The original Chocolate Strawberry Mousse Pie recipe didn’t have much instruction, so I had to improvise a few things. The flavour of the Chocolate Strawberry Mousse Pie really depends on what type of chocolate you use.
And, although I used Grand Marnier, you can use any type of booze that goes well with chocolate!
Chocolate Strawberry Mousse Pie (Gluten-free, Nut-free)
Course: Uncategorized4
servings30
minutes40
minutes300
kcalIngredients
- For the Chocolate Graham Cracker Crust:
One and half cup of gluten-free baking mix (or regular flour)
Half cup of coconut sugar
Half teaspoon of cinnamon
One teaspoon of aluminum-free baking powder
Half teaspoon of baking soda
One-third cup of softened coconut oil
One tablespoon of vanilla-infused bourbon (learn more about infusing your own liquors!)
Three tablespoons of pure maple syrup
Two tablespoons of unsweetened cocoa powder
- For the Vegan Chocolate Mousse:
Adapted from Mouth Watering Vegan
One 15 oz can of chickpea brine; chickpeas saved for another use
Five oz vegan chocolate, melted (using a double-boiler) and cooled
One tablespoon of vegan powdered sugar
A pinch of sea salt*
One tablespoon of Grand Marnier, or omit
*Some bean brands have a higher salt content than others. I’d begin with a teeny-tiny squeeze, taste it, and adjust from there.
- Other optional ingredients:
Some chopped organic strawberries
One tablespoon melted coconut oil
Three tablespoons of cocoa powder
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Directions
- Preheat the oven to 325 degrees. Coconut oil or shortening can be used to grease a springform pan.
- Mix the flour, baking soda, baking powder, cinnamon, salt, and cocoa powder in a mixing cup. When mixed well, keep the mixture aside.
- Cream the coconut oil and coconut sugar together in a big mixing bowl. Stir in the bourbon and syrup. Incorporate all of the dry ingredients slowly. At this stage, your dough should be coming together.
- Gently push the dough into the greased pan with floured hands. (This eliminates the need to roll it out – yay!) Make sure the dough extends all the way up the sides of the pan; you’ll need the extra height later. Refrigerate the pressed crust for 10-15 minutes before baking.
- Bake the crust for 15-20 minutes when you’re finished. It should have a firm texture on the outside but a lighter texture on the inside. Place the crust on a wire rack to cool fully.
RECOMMENDATION As the crust cooled, I pressed it down with a tiny bottle (to make the well deeper). - Add your sliced strawberries after it has cooled. (I cut mine in half, but some tasters liked the smaller pieces.)
- Combine the chickpea brine and Grand Marnier in your stand mixer bowl. On a medium speed, blend these ingredients until frothy. Combine the salt and powdered sugar in a mixing bowl. At high speed, whip the mixture until stiff peaks form. This could take anywhere from 8 to 10 minutes.
- At this stage, it’s important to remember to sample the mixture. If necessary, add more sugar or salt.
- Pour in the cooled chocolate and fold it into the meringue once the peaks are stiff. This can take some time, and you want to make sure you add all of the chocolate. I created this recipe twice, and the second time discovered a few chocolate ribbons running across it!
- Fill the cooled pie crust with the mousse. As far as possible, smooth things out. Refrigerate it for four hours. After that, create a chocolate drizzle by mixing cocoa powder and coconut oil and drizzling it over the top. I’d keep the mousse in the fridge for another 4 hours.
- On a side note, I did not let my first Chocolate Strawberry Mousse Pie refrigerate for 8 hours, and it was a little loose in the centre. It tasted fine but had a weird consistency. It’s worth the extra time — I promise! Just be sure to start it in the morning if you plan to serve it as an after-dinner dessert.
- I hope you and your friends enjoy this fun and seemingly fancy dessert 😉
Cheers!
-Aileen
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