Humane Society of the United States Chef Amy Webster proves time and time again that vegan desserts can be just as tasty as the dairy-filled versions. She stopped by to prove it again – with a recipe we'll want to add to our holiday menu.
Silky Chocolate Mousse Pie
- 20 chocolate sandwich cookies like Oreo or Newman’s Own
- 1/4 cup coconut oil
- 2 ripe avocados (skin and pit removed)
- 1 cup vegan chocolate chips
- 1/2 cup almond milk (or any non-dairy milk)
- 3 Tbsp agave or maple syrup
- 1 tsp vanilla extract
- 1/4 tsp of salt
Prepare the crust by adding the sandwich cookies to a food processor and blend until they are coarse crumbs. Add the coconut oil and blend again until combined. Press crust mixture into pie pan and let sit in fridge while you make the filling.
Melt the chocolate chips in a double broiler (or microwave in 30-second increments), stirring often. Next, combine all ingredients in a high-powered blender or food processor. Blend until smooth, scraping down sides.
Pour mixture into prepared crust and chill for 4 hours to overnight. Serve with coconut cream whipped topping or your favorite drizzle.
Coconut Whipped Topping
- 1 can Coconut Milk
- 1/4 -3/4 Cup powered Sugar (depending on desired consistency)
- 1 tsp. Vanilla Extract
Place can of milk in fridge overnight for the fat to solidify.
Skim off the solid part of the milk and leave behind the liquid.
In a mixer, beat sugar, vanilla and coconut milk solids until you have the desired consistency.