There's not much to say except THIS VEGAN PEANUT BUTTER MOUSSE PIE IS TO DIE FOR! Seriously, after having the first bite I died, went to heaven, then stumbled back down, noticed I still had more pie and went back to heaven. Over and over and over again ;D
Want to know what's even better than going to heaven? Not having to wait! Most no-bake vegan pies require the filling to set in the fridge or freezer. Not with this vegan pie! Once you are done, you're done. No baking, no waiting, just eating!
Like most of my dessert recipes, it's very easy to make. I chose to do a thicker chocolate walnut crust for this recipe. Hubbs doesn't like thick crusts (No idea what is wrong with him!) so if you are like him, just use half the amount of the crust ingredients. Either way, just pop the walnuts, cocoa powder, dates, and a bit of salt into a food processor. 
Press the crust into your pie form or a springform. I like to put the pie crust into the freezer while I make the filling. This is to prevent the crust from accidentally sogging up once the filling is spread on it.
Now for the filling. It is truly amazing. To make a super quick vegan dessert you could also just eat the filling on its own. Yes...I've done that before :D Just beat the coconut cream, maple syrup (see notes for raw vegan substitute), and peanut butter until creamy.
Once the peanut butter mousse filling forms stiff peaks, it's ready to spread on your crust.
You could call this done but we all need a bit more chocolate in our lives, right? The fastest way to do it is to drizzle some melted chocolate over the peanut butter mousse pie. You could also just sprinkle a few chocolate chips on top.
Ready to eat! That being said the filling will firm up in the fridge making it easier to cut and serve but if you can't wait and you really don't have to...just enjoy it right away!
Oh, and if you really want to have fun with this vegan pie then hand the whole thing to a 3yr old, ask him to stand still, take a picture, and nearly toss the camera out the window while trying to catch the pie with your other hand because the 3yr old is screaming, "It's too heavy! I just want to eat it!".
Curious about what ingredients I used? Here they are:
- Enjoy Life Semi-Sweet Mini Chocolate Chips - These are truly the most amazing vegan and gluten-free chocolate chips you will come across!
- Native Forest Coconut Milk
I always make my own peanut butter. If you would rather buy it then make sure it is made from 100%peanuts.
Vegan Peanut Butter Mousse Pie
Ingredients
- 2 cups Walnuts halves
- 4 tablespoon Cocoa Powder unsweetened
- 18 Dates or 10 Medjool Dates
- Pinch Salt
- 1 cup Natural Peanut Butter creamy, lightly salted
- 2 cups Coconut Cream chilled
- 2 tablespoon Maple Syrup
- ¼ cup Chocolate Chips vegan, melted
Instructions
-
Line a 7 inch springform or pie form with parchment paper.
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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.
-
Mix peanut butter, coconut cream, and maple syrup with an electric mixer. Beat until peanut butter mousse is creamy and soft peaks form.
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Remove pie crust from freezer and spread peanut butter mousse on crust using a spatula.
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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 filling to firm up. 4) Peanut butter mousse pie will keep in the refrigerator for up to 4 days or longer in the 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.
Interested in other no-bake pies that are vegan and gluten-free? Try one of these:
Browse through some of my other vegan cake recipes!
Levan @ MyWifeMakes.com says
Seriously, Vanessa, your photos just keep getting better and better! It's amazing to see the evolution of your style!
And, COME ON, it's PEANUT BUTTER MOUSSE PIE --- the title is already epic win! It's Jack Bauer win. It's save the nation from an impending attack awesome. And your description reminds me of this song:
https://www.youtube.com/watch?v=P-WP6POdTgY
Viva la 80s!
I ESPECIALLY love the drizzled melted chocolate! My weaknessssssssssssss!
Thanks for the recipe share! I'm coming back (in an hour!) to repin this like CRAZY!
Thanks for sharing!
Ann Taylor says
I want to make this in individual cups and ''pipe' in the mousse. Any suggestions. Thanks.
Vanessa Croessmann says
Hi Ann, I haven't made these in individual cups yet but I see no reason why that wouldn't work.
Thalia @ butter and brioche says
Not only is this pie delicious.. but it is surprisingly healthy too! Definitely a recipe I need to make, pinned!
Manali @ CookWithManali says
So good and so easy Vanessa, looks lovely! :)
Maria G. says
This looks just AMAZING! I'm a peanutaholic, fan of chocolate, and lover of creamy desserts! And this pie is even made with only natural ingredients – bonus!
Sarah@WholeandHeavenlyOven says
Oh my word....I will be MORE than happy to take any leftovers you have off your hands! This pie looks incredible, Vanessa!
Nicole @ Waterloo, with Love says
I can't get over how decadent and amazing this looks! I love how you used dates! :)
Cara's Healthy Cravings says
My oh my this looks fabulous! I love the date and walnut crust and the yummy sweet/salty combo of it all.
Cranberry says
Wow. I'm a cake lover and this one is next to be prepared. Looks so soft and creamy <3
Ceara @ Ceara's Kitchen says
This peanut butter pie looks CRAZY good, Vanessa! I am all about the crust so an extra thick all natural chocolate cookie crust sounds absolutely amazing :) Pinned and tweeted!
Vanessa says
Thank Ceara! Thick chocolate pie crusts that don't make you feel guilty are amazing :)
Priscilla says
Where do you get your coconut cream? I have purchased it but only a small amount of the can is thick. Do you use the thin solution too? I'm new to gluten, dairy and egg free diet.
Vanessa says
Hi Priscilla,
I always buy cans of full fat (important!) coconut milk. I pop it in the fridge (usually overnight) and then carefully open the can. The coconut water (should be clear and is the part you don't use in recipes calling for coconut cream) and the coconut cream (thick almost like butter) should be completely separated. Some brands of coconut milk might be different and take longer to separate. Try leaving it in the fridge for 48 hours then or so. Also, your fridge might not be cold enough. I find that it's the best to place the cans in the back of the fridge and not in the refrigerator door.
Hope this helps! Let me know if you have other questions :)
PS: If you are new to using coconut cream in recipes then remember not to toss the coconut water! Add it to a smoothie, curries, and soups for a healthy low-cal coconut flavor ;)
Lori says
About how many cans do you need to get the 2 cups of cream?
Vanessa says
It really depends on the brand but usually 1 can of coconut milk will yield roughly 1 cup coconut cream. So for this recipe, two. If it's a little bit more or less than 2 cups it will be fine for this recipe as well.
Kristie says
This looks divine! I'm wondering your thoughts on adding 1 cup of coconut cream and 1 cup of vegan Tofutti cream cheese? I think it would work well but I wanted a second opinion :)
Vanessa says
Hi Kristie,
I've actually never used Tofutti cream cheese before. Crazy, I know. It does sound like it might work. Can you whip it up the way you can coconut cream? If so, then you can definitely use it. Let me know what it tastes like with. I'll have to buy some and try it out as well then.
Carolyn says
what a great recipe! i just made this and was welled and truly impressed. thanks so much : )
Vanessa says
Hi Carolyn,
I'm so glad you liked it. It's one of my favorites :)
Kristie says
::update:: I made it with 1 cup of coconut cream and 1 cup of vegan Tofutti and, ..... 1 cup of cool whip. I know, I know. don't kill me.. But going back to the Tofutti cream cheese, it really does taste just like cream cheese and works well with a recipe like this! I'd suggest trying it. It's not something I'd eat on a regular basis but I had some on hand and it worked.
By the way, the filling is to die for!!!!!!!
Vanessa says
Thanks for letting me know Kristie and I'm so glad you liked it. I'll have to pick some up next time. Funny that you used cool whip, my husband told me to do the same thing. He's not vegan and is getting seriously tired of me adding coconut cream to everything ;)
Kristie says
Ditto- my kids had it leftover from the holidays and forced it on me! ;) I hear there's a vegan "cool whip" either coming soon or out already. I'll have to look further.
Deann says
SoDelicious makes a "CoolWhip" they sell it at Whole Foods in the frozen section. They have two kinds I think it is Vanilla or Plain. They are really good I used a tub to bring for pies at Thanksgiving. It is not as healthy as making your own.
Sabrina says
This looks amazing! I was wondering if you had any thoughts about a substitution for the walnuts? My husband is allergic to them (also, pecans; most other nuts are fine).
Vanessa says
Hi Sabrina, You can use any type of nuts for the crust except cashews...they don't work too well. I've even used sunflower seeds too. I suggest using hazelnuts or almonds though. They tend to taste and work the best :)
[email protected] says
I also have a son with a nut allergy, but he's fine with peanuts. So, here's the obvious question: Can peanuts be subbed in the crust for tree nuts? It would seem like a natural solution, unless you know that it won't work. Thanks!
Vanessa Croessmann says
Hi, yes, you can definitely use peanuts for the crust. Just pulse them carefully because they will turn to peanut butter consistency far quicker than other nuts. Hope you like it and Happy Holidays!
Deryn @ Running on Real Food says
I love the simplicity of this recipe! Raw vegan pies and cakes usually still have quite a few ingredients but this one is so minimal. Love it!! It's my moms 60th this weekend so maybe I'll give it a whirl :) Thank you!
Lauren says
This recipe was super easy to make ! I made it for a Vegan Potluck and I got such great feedback from everyone that tried it. Someone even said it was good enough to sell. I'm definitely going to make it again. Thanks for such a great recipe.
deanna says
Thanks for mentioning optional substitutions and using whole food ingredients so much!
Vanessa says
You're very welcome Deanna. Hope you like it :)
Gerry says
Could i use cashew or almond butter in this?
Vanessa says
I've never tried making this with cashew or almond butter before but I think almond butter might work out nicely. Please let me know if you try it out. Would love to hear how it goes with a different nut butter.
Charlene says
I was wondering when you add the coconut cream are you adding the thicker cream part of the coconut milk and the coconut water or just the cream part? A little confused.
Vanessa Croessmann says
Hi Charlene, you just use the thicker cream part of the coconut milk :)
Brandi says
Mine wouldn't form peaks ;( I'm freezing it and hopes that it's still good.. I used cans of coconut cream, even added the cream from an extra can trying to fix it, what did I do wrong? The cans do have some liquid in them, I guess that was to much? Bummer. I will try again sometime sans all liquid
Sarah M. says
This was so so easy to make! One thing I noticed was that you really need to make sure not use any of the coconut water when make the peanut butter mousse. I accidently had too much liquid in it the first time and it just fell apart. When I made it the second time with just coconut cream, it came out perfect! So easy, if you make it right the first time! Thanks so much for this recipe. It's actually one of my favorite vegan desserts right now!
Vanessa Croessmann says
Hi Sarah,
Yes, it's really important to not add any of the coconut water or at least as little as possible. It's the same as with frosting. If you add too much liquid it will just fall apart too. Happy you liked it though!
Colleen says
Can you bake the crust?
Vanessa Croessmann says
Hi Colleen, I haven't tried baking this crust but I'm sure you can. I did something similar for my Lemon Cream Bars . I would bake it at the same temperature as I did those and just keep a good eye on it.
Lisa says
This recipe was so easy to make ! I made it for a family celebration and I got surprising feedback from everyone that tried it. Thanks for this amazing recipe.
Vanessa Croessmann says
Thanks, Lisa! I'm happy everyone liked the vegan peanut butter mousse pie. It's one of my favorites and so easy to whip up for a last minute dessert ;)
Mia says
So amazing and so easy to do it Vanessa, looks delicious! :)
Vanessa Croessmann says
Thanks Mia! Hope you get a chance to try it ;)
Vegan says
This looks amazing! Can't wait to try it. I don't have a mixer. Can I use a food processor instead?
Vanessa Croessmann says
Hi, I wouldn't recommend using a food processor to make this vegan peanut butter mousse pie. You'll run the risk of separating the coconut cream from the high speed.