Cookies + cream chocolate mousse pie recipe

Vegan, quick & easy.

Say hello to my delicious and easy ‘Cookies and Cream chocolate mousse pie’!

A delicious light and airy chocolate mousse, with a cookie base, topped with toasted meringue, crushed cookies and melted chocolate. 

Perfect for any occasion requiring a spectacularly delicious and easy dessert.

This pie has a tasty crunch from the base and a silky smooth filling which is dreamy! I decided to add the addition of the toasted meringue not only for looks but flavour as well. It complimented the sweet filling beautifully!

I’m sure you’ll love it!

Preparation- 2 hours

Serves- 15-20

Freezing time- Overnight

Level- Easy

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Ingredients for the crust

-220g of Oreo cookies

-90g of dairy-free butter

Ingredients for the chocolate mousse filling

-900g of silken tofu (drained)

-3 tablespoons of maple syrup

-1 teaspoon of vanilla extract/ vanilla bean paste 

-200g of dairy-free dark chocolate (melted)

Ingredients for the whipped topping

-100g of chickpea brine (aquababa)

-75g of golden caster sugar

-1 tablespoon of cream of tartar

-1/4 teaspoon of vanilla extract

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To make the crust

Step 1- Line a 9″ push up cake tin with greaseproof paper.

Step 2- Place the biscuits into a food processor/ blender and whizz up until crumb-like.

Step 3- Melt the butter/margarine and pour into the biscuits and mix together until like wet sand.

Step 4- Firmly press the biscuit mixture into the lined tin until its compact.

You can either place it into the oven for 5 minutes or straight into the fridge whilst you make the filling.

To make the mousse filling

Step 1- Melt the chocolate and allow to cool for a few minutes.

Step 2- Place the tofu, maple syrup, vanilla and melted chocolate into a food processor and whizz up until silky smooth.

Scrape down the sides of the blender to make sure everything gets combined.

Step 3- Pour the filling onto the crust and level with a spoon or spatula. 

Step 4- Place the pie into the freezer and allow to set for 3-5 hours.

You could leave it overnight.

To make the meringue

Step 1- Drain the chickpea brine from a can of chickpeas and place into a mixing bowl.

Whizz up on high until foamy, then add in the cream of tartar.

I use my Kitchenaid stand mixer with the balloon attachment.

You can use an electric hand whisk.

Step 2- Add in the sugar and continue to whip up until stiff meringue peaks form.

Step 3- When thick & glossy, add in the vanilla.

Step 4- Spoon the meringue on top of the pie and toast with a blow torch.

You can toast the meringue either using a blow torch (which I did) or by popping the meringue under the grill for a few seconds to lightly toast.

Top off with a drizzle of melted dark chocolate and crushed cookies.

Allow to defrost and come to room temperature before enjoying.

Serve fresh or store in a sealed container in the fridge.

Best eaten within a few days.

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