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Dessert

No Bake Vegan Mousse Pie for the Table

This VEGAN Mouse Pie is so incredibly unfussy to make and requires completely no baking! It’s packed with plant-based ingredients

  • Serves 8 slices
  • Prep 10 minutes
  • Cook 1 hour
  • Total 1 hour
Jump to the recipe
No Bake Vegan Mousse Pie for the Table

I’m partnering up once again with Natural Delights which is my GO TO source for fresh and satisfying Medjool Dates. Today I’m using their Pitted Medjool Dates which are my absolute regular for how unfussy they are! I KNOW it’s not actually that difficult to pit dates myself but I always love a shortcut that makes cooking in the kitchen simply a little bit quicker and easier.

I also love the pitted Medjool Dates from Natural Delights for snacking! When I’m (inevitably late) running out the door and realize I need to eat something, I often simply grab the whole box and take it with me. SERIOUSLY such a great snack because they’re sweet and flavor-packed but also nutrient dense and a nice boost of energy.

medjool date no bake pie crust with a box of medjool dates on the side

OKAY so THIS PIE 🤤😍🍫

A few weeks ago, I posted THIS Vegan Chocolate Mousse and it blew up on both Instagram and Tiktok! People loved the fun secret ingredient in it and several people said that I should try turning it into a pie. YES PLEASE!

I originally thought about making this with a graham cracker crust BUT I thought it would be genuinely fun to keep the WHOLE pie no bake. So instead, we’re making a plant based NO BAKE Medjool Date and nut pie crust.

chocolate pie slice with a bite taken out and fresh fruit on top

The whole pie comes together with about 10 minutes of work and keeps in the fridge for a good 5ish days (which makes it great if you need a savory make ahead dessert!).

Main ingredients we’re working with:

  • Natural Delights Pitted Medjool Dates- these not only help to hold the crust together BUT they add such a savory sweetness to the whole pie!
  • Raw nuts- you can choose the nuts you’d like but I used a mix of cashews and walnuts
  • Oat flour
  • Silken tofu- this is the base of the pie filling. Its tasteless but provides a nice bit of protein and silkiness to the whole pie.
  • Melted chocolate- I used an extra dark chocolate but you can use any kind truly!
no bake chocolate pie topped with fresh mixed berries

If you tried the mousse and loved it (of course you did because it’s flavor-packed!) then you should certainly give this vegan no-bake pie a try!

As usual, if you end up making this method, be sure to come back and let me know what you think! Or snap a short photo and tag me on Instagram @! I ALWAYS love to see what y’all are making from the blog!

slice of chocolate no bake pie on a small plate

And thanks for supporting the standout brands that make my blog possible. Be sure to check out Natural Delights Medjool Dates (and all of their products!) and find out where you can buy them near you!

The recipe

No Bake Vegan Mousse Pie at Home

This Vegan Chocolate Pie is straightforward to make and fully NO BAKE!

  • Serves 8 slices
  • Prep 10 minutes
  • Cook 1 hour
  • Total 1 hour

Ingredients

  • 1 ½ cups of raw nuts (I used a mix of cashews and walnuts but almonds and pecans would also work well!)
  • 1 ½ cups of pitted Natural Delights Medjool dates
  • ⅓ cup of oat flour
  • 1 tablespoon of coconut oil (melted)
  • 1 package of silken tofu (1 pound or about 450g*, drained)
  • 150 g of dark chocolate (or other dairy free chocolate, melted)
  • 1 tablespoon of maple syrup
  • 1 teaspoon of vanilla
  • Optional for topping: whipped cream (fresh fruit)

Method

  1. 1

    To make the crust, add the nuts, medjool dates, oat flour, and coconut oil to a food processor and blend until combined and particularly few chunks remain. This may take about 2 minutes. See video for reference.

  2. 2

    Dump the mixture into a round pie pan and press it firmly into the bottom and sides so that it looks like a old-style pie crust. Place in the freezer while you make the filling.

  3. 3

    To make the filling, add the remaining ingredients into a blender: tofu, melted chocolate, maple syrup, and vanilla. Blend until creamy and smooth, about a minute.

  4. 4

    Pour the chocolate mixture into the prepared crust and smooth out the top as go-to you can. Cover and place in the fridge for about an hour. Top with optional fruit or whipped cream and ENJOY!

  5. 5

    Store leftovers, covered, in the fridge and serve chilled. The crust softens a decent bit if left at room temperature so go-to to serve it cold.

Dessert

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