Almond Joy Tofu Mousse Pie
I can’t take credit for the basic chocolate mousse recipe, but both the crust and the Almond Joy variation were my ideas.
Tofu Chocolate Mousse Pie with Oatmeal Cookie Crust
- 1 package (14 oz) silken tofu
- 1 (10 oz) package chocolate chips or squares (I prefer unsweetened)
- 2-4 TBSP agave, depending on the sweetness of your chocolate chips
- optional: 1 tsp vanilla extract
- Almond Joy variation: 1 tsp each coconut extract and almond extract (I know 1 tsp seems like a lot, but that’s how much we needed to taste the extracts)
- Shredded coconut
- Chopped almonds
Melt the chocolate over medium heat on the stovetop. (I like to fill a skillet with water, place a small sauce pan in the skillet and put the chocolate in the sauce pan. Doing it that way prevents the chocolate from burning.) While your chocolate is melting, blend the silken tofu and agave together in a blender or food processor. Once the chocolate is melted, add it to the blender with the optional vanilla and almond/coconut extracts, if you’re using them. Blend it all together and pour into the prepared Oatmeal Cookie crust. (Recipe below) Place into the fridge for 1-2 hours to chill, then top with shredded coconut and chopped almonds. Enjoy!
Oatmeal Cookie Crust
- 1 3/4 cup rolled oats
- 1-2 tbsp coconut oil, liquefied
- 2 tbsp agave
- 1/4 cup (chilled) water or non-dairy milk of choice
- 1/8 tsp salt
First, grind the rolled oats into oat flour in a blender or food processor. Next, add the salt, coconut oil and agave and combine in the blender. Slowly add the water a little at a time and blend to avoid making the crust too water-y. Once you have a good, dough-like consistency, stop. Scrape the dough out of the blender (or processor) and press it into a pie pan. (Make sure to grease the pan if you’re baking the crust, but I prefer to eat it chilled as is) Use your fingers to flatten the crust against the sides and up along the edges. Refrigerate till filling is ready.