This vegan French silk pie is so rich and creamy – everyone will love it – vegetarians, vegans, and non-vegans. My cousin Brunella, who is a vegan activist and animal lover, visited us for the weekend – so I wanted to make something to impress her – and this vegan French silk pie turn out to be the perfect dessert for her because she likes sweets – and she absolutely loved it! I was so happy! Here is the recipe:
Photo Credit: Ashley Melillo | Blissful Basil
For the Chocolate Mousse Layer:
- 1 14-ounce can unsweetened coconut cream or full-fat coconut milk (refrigerated overnight, divided)
- 1/4 cup raw cacao powder
- 1/3 cup raw cacao butter
- 2 tablespoons pure maple syrup (at room temperature)
- A pinch of sea salt
For the Coconut Whipped Cream Layer:
- 1/2 tablespoon pure maple syrup, more or less to taste
- 1/2 cup chilled full-fat coconut milk, watery liquid excluded (see note no.1)
- For the Topping:
- shaved dark chocolate (see note no.2)
To make the Chocolate Mousse Layer:
- Line the bottom of a 5-inch springform pan with a circle of parchment paper. Then, grease the sides and put it on a small baking tray.
- Next, in a double boiler or bain marie, melt the cacao butter over a low simmer until just melted (be careful not to burn or scorch).
- Remove from heat and whisk in maple syrup, raw cacao powder, and sea salt. Whisk until
- In the meantime, remove the can of coconut milk from the fridge and gently flip if over. Open it, dump out the watery liquid (or you can reserve for another usage). Next, scoop one cup of the firm coconut cream into a mixing bowl.
- Using a stand or hand mixer – whisk the cream on high for 4-5 minutes or until fluffy and thick with stiff peaks. Then, take a spatula and gently fold the whipped coconut cream into the chocolate mixture until just well combined.
- Place the chocolate mousse into the springform pan and put it in the fridge, tray and all, for at least 5 hours (preferably overnight) in order to set.
- The baking tray is simply there to catch any chocolate fluid that escapes the springform pan.
To make the Coconut Whipped Cream Layer:
- In the meantime, in a mixing bowl, mix the maple syrup and the remaining chilled coconut cream (it should be around 1/2 cup). Using a stand or hand mixer with whisk attachments, beat the cream on high for about 3 minutes or until fluffy and thick. Scoop into an airtight container or jar and refrigerate until ready to assemble.
- When the chocolate mousse layer has set, carefully open the springform pan, leaving the bottom intact, and place the “pie” to a serving plate.
- Next, use a pastry bag to pipe the coconut heavy cream on top or spoon it on top with a spatula to gently smooth it out.
- You can garnish with grated dark chocolate, slice, and serve. Store in a fridge.
- Make your own dark chocolate by melting another 1/4 cup cacao butter in a bain marie or double boiler. Then, whisk in 1/4 cup cacao powder and 1 to 2 tablespoons pure maple syrup. Pour into a mold or cupcake liners and refrigerate for 1 hour or until set.
- The total time does not include chill/set time for the chocolate mousse layer, so make sure you read through the instructions first and take that 4+ hour time period into account.
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