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Vegan Peanut Butter Mousse Cup Pie

Prep Time 25 mins
Total Time 1 hr 25 mins

Ingredients
  

Peanut Butter Mousse Layer

  • 12 oz. Extra-Firm Silken Tofu (I used Moru-Nu because I had it lying around. This would probably be fine with firm or non-silken too.
  • 1 cup peanut butter
  • 1/3 cup powdered sugar
  • 1/4-1/3 cup agave nectar/maple syrup/brown rice syrup etc.
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1/4 cup soy/rice/oat/almond milk I used oat
  • 3/4 cup vegan chocolate chips
  • 2 tablespoons agave nectar/maple syrup etc.
  • 1 vegan ready-made graham cracker crust of your choice I'm lazy
  • vegan white chocolate optional, for garnish

Instructions
 

  • Drain and rinse the tofu and squish out any excess water.
  • Combine all the peanut butter mousse ingredients in a blender or food processor and blend until smooth and well-mixed.
  • Pour into pie crust and refrigerate while you make the ganache. It's okay if it doesn't fill the crust all the way to the top, hence only 12 oz. of tofu. You want room for the ganache!
  • Bring your vegan milk of choice to a gentle boil in a small saucepan.
  • As soon as it boils, remove it from the heat and mix in the chocolate and syrup until everything is fully melted and evenly combined.
  • Let sit for 10-15 minutes at room temp until it solidifies a bit more and then pour or drizzle over the peanut butter mousse in the pie crust. I decided to pour it completely over to make it look like a peanut butter cup, and because I was going to shave the white chocolate over it anyway to make it look pretty. You may choose otherwise.
  • Put in the refrigerator for at least an hour to solidify before eating.

Notes

I used natural peanut butter, so if you're using a peanut butter with more sugar already added you may want to cut the amount in the recipe down to keep it from being sickeningly sweet.