Vegan Chocolate Coconut Mousse Pie (Easy Recipe!)
This no-bake chocolate coconut mousse pie was my small contribution to my in-law’s Christmas dinner every year! My father-in-law loves a healthy dessert. But he doesn’t want it to taste healthy (if you know what I mean). I’ve spent a long time perfecting recipes that strike the perfect balance of health and indulgence, and I’m confident this one does just that!
My Secret Ingredient for a Creamy, Rich Vegan Mousse
I wanted a chocolate mousse that was simple—no eggs, no double boiler, just quick and easy. And let me tell you, this recipe was a total hit! Everyone devoured it, and not a single person could guess the secret ingredient behind that luscious, creamy texture.
So, what’s the secret? Avocados. Yep, you read that right! Their healthy fats give the mousse its velvety smoothness. Pair that with a dollop of coconut whipped cream and a sprinkle of chocolate shavings, and the end result is a rich, indulgent vegan mousse that’s not only creamy but also has a light, airy texture—making it the perfect airy dessert that's absolutely delicious.
Want more chocolate desserts? Try these from my blog: Double Chocolate Brownies, 2-Ingredient Chocolate Cake, Chocolate Almond Butter Cookies.
Why I Love This Chocolate Coconut Mousse Pie:
Simple Ingredients: With less than 10 main ingredients, this recipe keeps things straightforward and accessible. You won't need to hunt down any hard-to-find items.
Vegan: This mousse pie is completely vegan, making it perfect for anyone on a plant-based diet or omitting animal products from their diet.
Gluten-Free: Avoiding gluten? No problem! This pie is completely gluten-free, so you can enjoy it without any concerns about wheat sensitivities or allergies.
Semi-Homemade: I love this recipe because it’s the perfect mix of homemade and super easy. Using a pre-made pie crust helps save time, but you still get that amazing, homemade flavor.
Quick and Easy: You can whip up this pie in just 15 minutes (not including chilling time). It's such a lifesaver when you need a dessert fast or when a chocolate craving strikes out of nowhere.
Keto-Friendly Option: If you're on a keto diet, you'll love this one! It’s low-carb and totally guilt-free, so you can enjoy every bite without worrying about messing up your eating plan.
Ingredients You'll Need:
For the Mousse:
4 ripe avocados
3/4 cup maple syrup (or substitute with agave)
1/2 cup cocoa powder
1/4 cup brown sugar (you can swap for coconut sugar or any granulated sugar)
2 squares of dark chocolate (I love using Hu chocolate!)
2 teaspoons vanilla extract
For the Topping:
1 tub Coconut whipped cream (9 oz)
I recommend So Delicious Dairy Free Original CocoWhip. It's vegan, creamy, and the perfect topping for this mousse. If you prefer to make your own whipped cream from scratch, just keep in mind it won’t be dairy-free if you use heavy cream.
For the Crust:
1 pre-made pie crust
You can use any pie crust you like! I usually go for a gluten-free one from Sprouts, but a nut-based crust, graham cracker crust, or even an Oreo crust works great too. Choose whatever’s easiest or fits your flavor preferences!
How to Make Vegan Chocolate Coconut Mousse:
Chocolate Mousse Filling:
Start by adding the 4 ripe avocados (peeled, pitted, and sliced) into a blender.
Add the maple syrup, cocoa powder, vanilla extract, and salt.
Blend everything for about 60 seconds until it’s smooth and well combined. Give it a quick taste. If you want it sweeter, add an additional 1/4 cup of sugar and blend again.
Once it's perfect, transfer the mousse filling into a container with a lid and place it in the freezer to set for about 2 hours.
Assembly:
While the mousse is setting, bake or prepare your pie crust according to the package instructions. Just make sure it cools down completely before you fill it.
Once the crust is cooled, add the chilled chocolate mousse filling inside and smooth it out evenly.
Top the mousse with the coconut whipped cream.
For an extra touch, sprinkle some chocolate shavings on top (or dust with cocoa powder).
If you like, add some shredded coconut for added texture and flavor. Enjoy!
Storage
Keep the chocolate coconut mousse in an airtight container, or cover it tightly with plastic wrap for best results. Store it in the refrigerator to maintain its freshness. It can be stored in the fridge for up to 2 days. Enjoy it chilled for the best taste and texture.
FAQs
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Absolutely! If you’re craving just the mousse, simply follow the instructions above and skip the pie crust. Instead, you can scoop the chilled mousse into a jar, top it with whipped cream, and add your favorite toppings
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Of course! One of the best things about this chocolate coconut mousse is how easy it is to switch up the flavors. If you’re into coconut, try adding a teaspoon of coconut extract or stir in some shredded coconut for extra texture.
Want to add a fruity twist? Swirl in some mango puree or top it with fresh raspberries (or any berries you have on hand).
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You can use a different type of sweetener in place of maple syrup or agave. Some alternatives include honey, coconut nectar, or even a sugar substitute like stevia or erythritol. Keep in mind that different sweeteners may have different levels of sweetness, so you may need to adjust the amount used to achieve the desired taste. Taste the mousse mixture as you go, and add more sweetener if needed.
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I’ve only ever made this recipe with avocados, but you can definitely experiment with silken tofu instead. I’ve seen other recipes that use tofu to create a similar texture, so if you’re curious, give it a try! You can also experiment with firm tofu if you prefer a thicker consistency. Just make sure to blend it well in a food processor for the smoothest results.
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Yes, using melted chocolate is a great way to take this delicious vegan chocolate mousse recipe to the next level. Melt a good quality dark chocolate bar or chocolate chips in a small saucepan with a little coconut oil for a rich chocolate flavor. Adding melted chocolate gives the mousse a more decadent and luxurious taste, which pairs perfectly with the coconut cream.
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Absolutely! One of the best parts about this easy vegan chocolate mousse is how fun it is to customize. You can top it with freeze-dried berries, fresh fruit, or even a sprinkle of sea salt for a little contrast. For an extra touch, try a light dusting of espresso powder or cocoa butter shavings. And if you’re feeling extra indulgent, go ahead and add some white chocolate shavings or a scoop of ice cream on top. There are so many ways to make it your own!
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Definitely! This mousse can be prepared in advance and stored in the refrigerator. For best results, keep it in small bowls or individual serving dishes to make serving easier. Just be sure to top it with your favorite toppings right before serving.
This indulgent vegan chocolate mousse pie has become my go-to for any special occasion. Whether it’s a holiday, a dinner party, or just a regular weeknight craving, it never disappoints. It’s creamy and rich, just like a traditional chocolate mousse, but made with simple, wholesome ingredients. The best part? You get a sweet treat that feels indulgent without the heaviness. I hope it brings a little extra joy to your table—just like it does to ours!
Easy and Healthy Chocolate Coconut Mousse Recipe
Ingredients
- 4 avocados, ripe
- 3/4 cup maple syrup or agave
- 1/2 cup cocoa powder
- 2 tsp vanilla
- 1/4 tsp salt
- Optional: 1/4 cup brown sugar or coconut sugar
- Coconut whipped cream
- 2 squares of a dark chocolate bar
- Pre-made pie crust
Instructions
- Into a blender add the 4 avocados, sliced, pitted and skin removed.
- Add the maple syrup, cocoa powder, vanilla and salt. Blend for 60 seconds until well combined. Give it a taste. Add additional 1/4 cup sugar.
- Add the filling into a container with a lid, then place in the freezer to set for about 2 hours.
- Bake or prepare the pie crust according to the package directions. Make sure it’s cooled down completely.
- Add the chilled chocolate mousse filling to the inside, smooth it out.
- Add the coconut whipped cream on top.
- Shave some chocolate on top (alternatively you can dust cocoa powder on top).
- Keep these in the fridge for up to 2 days. Enjoy chilled!
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