This delicious Vegan Strawberry Chocolate Pie is the perfect no bake summer dessert. A rich and creamy strawberry mousse filling between a tasty almond chocolate pie crust and topped with a rich chocolate layer.

You start with an easy chocolate almond pie crust. Simply mix all the pie crust ingredients and freeze the crust until you are ready for the next layer. The strawberry mousse is a mix of fresh strawberries, silken tofu and whipped coconut cream.

To finish, top the pie with a delicious chocolate layer and refrigerate the pie for a few hours before serving. The perfect summer dessert.

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Vegan Strawberry Chocolate Pie

Prep Time40

Cook Time3

Total Time3 40

Servings: 8 servings

Author: Fabio

Ingredients

150 g almond meal
30 g unsweetened cocoa powder
1/4 teaspoon salt
60 ml melted coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
For the strawberry mousse
1 pack silken tofu
1 can coconut milk refrigerated over night
12 - 15 fresh ripe strawberries
4 tablespoons icing sugar
1 teaspoon vanilla extract
For the chocolate layer:
1/2 cup full fat coconut milk
120 g vegan semi sweet chocolate chips
2 tablespoons coconut oil melted
2 teaspoons vanilla extract

Instructions

For the pie crust: Simply mix all pie crust ingredients and press the crust with your hands into a pie dish. Place into freezer for 30 minutes.
For the strawberry mousse: Blend half the strawberries with the silken tofu, vanilla extract and 2 tablespoons of icing sugar until smooth. Cut the other half of the strawberries into small pieces and set aside.
Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Beat coconut cream using electric mixer until stiff peaks form. Add 2 tablespoons of icing sugar and more vanilla extract (optional) to coconut cream; beat for another minute.
Gently fold in the whipped coconut cream to the strawberry mix and add the strawberry pieces.
Once mixed, place the strawberry mousse onto the pie crust. Freeze for 30 minutes.
For the chocolate layer: In a small sauce pan, heat the coconut milk until warm. Pour the warm coconut milk over the chocolate chips, add coconut oil and vanilla extract and mix well for a few minutes until the chocolate chips have completed melted and the icing starts to cool down and thicken. Pour chocolate icing over the strawberry mousse layer and refrigerate for 4 hours until set.