Vegan Chocolate Mousse Ginger Pie

1

ABOUT THE RECIPE:

This pie is easy to prepare, gorgeous to look at, delicious to eat, and a delight to serve! Prepared using only five ingredients, it’s the perfect dessert for any festive occasion.

Makes 8 servings

2

INGREDIENTS:

CRUST

1¾ cups vegan ginger cookie crumbs (about 2½ to 3 cups of whole vegan ginger cookies)
1⁄2 cup vegan buttery spread, melted

FILLING

3⁄4 cup plain or vanilla-flavored (sweetened of unsweetened) dairy-free milk
14 to 16 ounces soft silken or soft regular tofu, drained and broken up
2 bars (3.5 ounces each) vegan dark chocolate (snack bars, not unsweetened baking chocolate), finely chopped

GARNISH (optional)

1⁄2 vegan dark chocolate bar, shaved with carrot peeler into curls)

10 to 15 fresh or frozen raspberries or fresh strawberries

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Put the cookie crumbs in a medium bowl. Add the melted vegan buttery spread and stir to combine until mixture resembles “wet sand.”

Press the crust into an ungreased 9-inch pie pan. Bake for 10 minutes. Put the pan on a wire rack to cool for about 15 minutes before filling.

4

Meanwhile, heat the dairy-free milk in a sauce pan over medium-low heat until simmering. Put the tofu in a blender and then add the vegan chocolate pieces. Pour in the simmering dairy-free milk and process until completely smooth, about 1 minute. Pour the mixture over the partially cooled pie crust and smooth the top with a rubber spatula.

Refrigerate for 4 to 6 hours or until set. To serve, garnish with chocolate curls and raspberries (or strawberries), if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

This pie is easy to prepare, gorgeous to look at, delicious to eat, and a delight to serve! Prepared using only five ingredients, it’s the perfect dessert for any festive occasion.

Makes 8 servings

2

INGREDIENTS:

CRUST

1¾ cups vegan ginger cookie crumbs (about 2½ to 3 cups of whole vegan ginger cookies)
1⁄2 cup vegan buttery spread, melted

FILLING

3⁄4 cup plain or vanilla-flavored (sweetened of unsweetened) dairy-free milk
14 to 16 ounces soft silken or soft regular tofu, drained and broken up
2 bars (3.5 ounces each) vegan dark chocolate (snack bars, not unsweetened baking chocolate), finely chopped

GARNISH (optional)

1⁄2 vegan dark chocolate bar, shaved with carrot peeler into curls)

10 to 15 fresh or frozen raspberries or fresh strawberries

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Put the cookie crumbs in a medium bowl. Add the melted vegan buttery spread and stir to combine until mixture resembles “wet sand.”

Press the crust into an ungreased 9-inch pie pan. Bake for 10 minutes. Put the pan on a wire rack to cool for about 15 minutes before filling.

4

Meanwhile, heat the dairy-free milk in a sauce pan over medium-low heat until simmering. Put the tofu in a blender and then add the vegan chocolate pieces. Pour in the simmering dairy-free milk and process until completely smooth, about 1 minute. Pour the mixture over the partially cooled pie crust and smooth the top with a rubber spatula.

Refrigerate for 4 to 6 hours or until set. To serve, garnish with chocolate curls and raspberries (or strawberries), if desired.

Vegan Chocolate Mousse Ginger Pie
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