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Peanut Butter Mousse Pie Recipe - Vegan Family Recipes

Vegan Peanut Butter Mousse Pie

Course Dessert, Gluten free, Vegan
Prep Time 10 minutes
Total Time 10 minutes
Makes 1 pie
Author Vanessa @VeganFamilyRecipes.com

Ingredients

  • 2 cups Walnuts halves
  • 4 tablespoons unsweetened Cocoa Powder
  • 18 Dates or 10 Medjool Dates
  • Pinch of Salt
  • 1 cup Natural Peanut Butter creamy, lightly salted
  • 2 cups Coconut Cream chilled
  • 2 tablespoons Maple Syrup
  • 1/4 cup Vegan Chocolate Chips melted

Instructions

  1. Line a 7 inch springform or pie form with parchment paper.
  2. Prepare chocolate walnut crust by pulsing walnuts, cocoa powder, dates, and salt in a food processor until a sticky mass forms. Press firmly into base of form and place in freezer.
  3. Mix peanut butter, coconut cream, and maple syrup with an electric mixer. Beat until peanut butter mousse is creamy and soft peaks form.
  4. Remove pie crust from freezer and spread peanut butter mousse on crust using a spatula.
  5. Melt chocolate chips in microwave, warm water bath, or double boiler. Drizzle melted chocolate over peanut butter mousse.

Recipe Notes

1) Walnuts can easily be substituted for other nuts such as peanuts, almonds, brazil nuts, macadamia, or even sunflower seeds.2) Coconut cream can be bought from the store or can easily be obtained by refrigerating a can of full fat coconut milk overnight. When you open the can the next day, you will notice it will have separated into coconut water and a hard white solid. This is your coconut cream. Be careful to not accidentally add too much coconut water to the peanut butter mousse or the consistency will not be right. 3)This peanut butter mousse pie is great because it can be served right away. However, it becomes amazing after it has been refrigerated for at least 20 minutes allowing the filing to firm up. 4) Peanut butter mousse pie will keep in refrigerator for up to 4 days or longer in freezer.5) To make peanut butter pie Raw Vegan substitute maple syrup for raw agave syrup, stevia, or coconut nectar. Don't substitute these 1:1, slowly add them to the filling until desired sweetness is reached.