Vegan Peanut Butter Mousse Pie with Chocolate Ganache

Hello. I'm still here - just spending less time on my computer! As most of you know, I stay in shape by doing CrossFit. I've been working hard for about a year to get stronger and add lean mass to my body. After several rounds of being sick in the late winter and early spring, I found myself down in weight, needing to regain what I had lost being sick!  A quick recipe search for high calorie desserts lead me to this pie recipe. I started working on it right away and since I didn't have almond butter in the cupboard, I modified the recipe to make a peanut butter pie. The result was amazing. Creamy, rich, full of flavor. This could fool anyone who believes all vegan food tastes bad. Try it, let me know what you think. (And if you are not trying to gain weight, make it to share!)

Vegan Peanut Butter Mousse Pie with Chocolate Ganache

Adapted from Ricki's Black Bottomed Almond Mousse Pie with Chocolate Ganache Drizzle at Diet, Dessert and Dogs 

For the Crust:
1/4 cup  coconut sugar
2 Tbsp maple syrup
1 tsp vanilla extract
1 tsp water
1 1/4 cup all purpose-flour
1/4 cup cocoa powder (non alkalized/Dutch process is best)
1/2 tsp baking powder
1/8 tsp  salt
1/3 cup virgin coconut oil, at room temperature (not melted)

Preheat oven to 350F. Spray a 9-inch pie plate or  springform pan with  nonstick spray. Set aside. Mix the coconut sugar, maple syrup, vanilla and water in a small bowl and mix to begin dissolving the sugar.  Set aside and mix together the dry ingredients. Cut in coconut oil until it is well distributed (should look dry and crumbly). Pour the wet mixture over the dry and mix until it comes together in a dough. Add a touch more flour if it is too sticky. Press the dough into the pie plate or on the bottom only of the springform pan (if it’s too soft to stay on the sides of the pie plate, refrigerate it for about ten minutes and then re-press; flute edges if desired.)  Bake in preheated oven for 15-25 minutes, until dry and lightly browned on the edges.  Allow to cool while you prepare the ganache.

For the Ganache:
3 ounces unsweetened chocolate (I used Baker's brand)
1/8 cup smooth natural peanut butter
3/4 cups  full-fat coconut milk (from a can)
3 Tbsp cup nondairy milk
1 1/2 tsp vanilla extract
1/4 cup  coconut sugar
Plain or vanilla liquid stevia (or more of your favorite sweetener), to taste

Place all ingredients in double boiler and heat, stirring constantly, until chocolate is melted and mixture is smooth.  (If you don't have one, here are some substitutions, just make sure you don't burn the chocolate!) Taste and adjust sweetness if necessary by adding more stevia, a drop or two at a time (you can add more coconut sugar if you like, but unless you continue to cook the mixture, it won’t dissolve and your ganache will be grainy). Measure out 1 1/2 - 2 cups  of the mixture and pour it over the crust in the pie plate or pan; reserve the rest to drizzle on top of the pie.  Place the crust in the refrigerator for at least an hour so the ganache can firm up

For the Peanut Butter Mousse:
2 cups full-fat coconut milk (from a can)
1 cup smooth, natural peanut butter
1/4 cup  coconut sugar
60 drops plain or vanilla liquid stevia (or more of your favorite sweetener, to taste)
2 tsp  vanilla extract
1 level teaspoon xanthan gum

In the container of a high-powered blender, place all ingredients except for the xanthan gum.  Blend for 30 seconds to a minute, until everything is well mixed and very smooth. Add the xanthan gum and blend on low speed until incorporated, then blend on high for 15 seconds or so, until the mixture firms up and appears to no longer be blending; this should happen fairly quickly.  (If you don’t have a VitaMix, you will need to make the mousse in two batches as a regular blender will not be strong enough to mix the entire thing at once; this even stresses the VitaMix  a bit!  Use exactly half of each ingredient in each batch, then proceed as follows.)

Pour the mousse into the prepared crust and spread evenly over the ganache (or you can swirl it into a fancy pattern on top if you like). Drizzle as much of the reserved ganache as you like in a random pattern over the top of the mousse. Refrigerate until the ganache and filling are both firm, at least 4 hours or overnight.

 

One Response to "Vegan Peanut Butter Mousse Pie with Chocolate Ganache"

  • Ricki
    May 1, 2013 - 5:25 pm

    Glad you enjoyed it, Andrea! I think I need to try it with peanut butter now. . .that would be amazing. :)

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