Raw Chocolate Mousse Pie (vegan, gluten-free, and oil-free)

Valentine’s Day is certainly a day to celebrate romantic love, but it’s also a day to celebrate ALL love.  Love for your darling, your friends, your children, love for animals, for yourself… and love for chocolate.

I joke.  Sort of.  😀

Raw Chocolate Mousse Pie with Fresh Berry Sauce (from Let Them Eat Vegan)

Every year for Valentine’s I post a chocolate recipe. This year I decided to post a very healthful (but no less DELICIOUS) chocolate recipe – my “Raw Chocolate Dream Mousse Pie” from LTEV.  And, trust me when I say this pie is no less delicious because it is made with whole foods ingredients.  It is DIVINE, and scrumptious!  And, if you aren’t a big fan of chocolate, I have some other ideas for you at the end of this post.

For this pie you will need a food processor to make the crust, and a blender to make the filling. I get questions every week about which food processor and blender I use.  Many of you know that the Blendtec is my blender of choice. I use it every day – sometimes 2-3x/day! For years I used a KitchenAid food processor. I gave it a run for its money, and after 6-8 years needed a new machine. The Breville Sous Chef is now my new processor, and I’ve just begun experimenting with it.

I had heard incredible reviews about this machine, especially after participating in The Blender Girl’s recipe event back in October. There are a few key things I love about the Breville…

(1) The bowl is BPA-FREE! (not many processors offer this).

(2) The bowl has a 16-cup capacity (you know what that means? Quadruple batches of hummus, my friends!) plus a smaller insert for smaller batch needs.

(3) Extra-large food chute and a COOL accessory container (you can see both here and more on Breville’s website)

(4) Assortment of disc attachments for grating and slicing, including one with variable slicing, you can see it in this video.

Below, I’ve made a double-batch of Nutty Veggie Burgers with the Breville.  I sure appreciated the 16-cup capacity for this double-batch.  My last processor required MUCH scraping and removing portions of the mixture to blend properly.

The first time I used this machine the first thing I noticed is how much quieter it was than my old machine.  And SMOOTH!  Like buttah cashew cream.  It works through large mixes with little assistance needed for scraping down the sides… and, it is purty. 😉  I’ve always said that my Blendtec deserves a shrine. Now, the divine kitchen monument must be shared with my Breville Sous Chef!

Back to the PIE! Once you make the crust base in the food processor, you simply press it into the pie plate – how easy is that?  I like to prep the base first, and pop it in the fridge to chill while I make the filling.  Now, if you are using a high-speed blender (ie Blendtec, Vitamix) for the filling, it works through the ingredients pretty effortlessly, especially if you use the soaked cashews (you can use the unsoaked measure, just takes longer to puree smoothly – but, will be a touch firmer when set).  With a standard blender, you definitely want to use the soaked cashews, simply because they will smooth out much silkier than raw cashews.  Still, you will likely need to scrape down that blender a good few times and run it several minutes until it’s silky-smooth.

I love to serve this pie with a simple berry sauce. I have a couple in LTEV, one is “Fresh Strawberry Sauce”, and the other a “Warm Berry Sauce”.  I prefer the fresh (raw) sauce with this pie, and you can easily substitute other berries like raspberries (and frozen a-ok)!

Raw Chocolate Mousse Pie with Fresh Berry Sauce (from Let Them Eat Vegan)

Raw Chocolate Dream Mousse Pie gluten-free, soy-free, oil-free   LINK to SHARE/PRINT this recipe!

Creamy, chocolatey, luscious.  Yet no sugar, no flour, no oil.  Yes, chocolate dreams do come true—this one, with the help of avocado and dates for extra creaminess and sweetness. The filling is adaptable and can be accented with other flavors, such as orange zest (or orange oil), almond extract, or mint (leaves or extract)


1 cup raw almonds

3/4 cup raw pecans

1 cup (lightly packed) pitted dates

2 tbsp raw cocoa powder

¼ tsp (scant) sea salt

1/4 tsp freshly ground nutmeg

1/2 tsp pure vanilla extract (see note)


1 cup avocado flesh (cut in chunks or slices, roughly 1 large or 1 – 1/2 medium avocados; be sure they are soft and ripe, not hard)

1/2 cup soaked raw cashews

1/2 cup nut milk (or other non-dairy milk if non-raw)

1/2 cup pitted dates

1/4 cup pure maple syrup

1/3 cup raw cocoa powder

1/2 -1 tsp pure vanilla extract (see note)

1/8 tsp sea salt

Prepare the crust: Place the almonds in a food processor and pulse briefly until fine and crumbly. Add the crust remaining ingredients and process until the mixture becomes sticky. Stop to scrape down the bowl, if needed. The mixture should hold together when pressed with your fingers. If it’s still a little dry or not sticking, pulse again, add another date (or two, if small honey dates) and process again. Use 1⁄2 to 1 teaspoon of water, as well, if not using vanilla extract.  Transfer the mixture to a glass pie plate (helps to wipe the surface of the plate with a little coconut oil, or line with few strips of parchment paper, just for easier removal). Press the mixture evenly into the pan.  To prepare the filling: Place all the filling ingredients in a high-powered blender and puree for a minute or so on at medium-high speed, until completely smooth and no texture of the cashews remains. Stop to scrape down the blender and redistribute the ingredients. Puree again until very, very smooth—like a velvety pudding. This will take a few starts and stops for scraping down – even with a high-powered blender. Once the mixture is readily churning and smooth, it’s ready.  Pour the filling into the crust, and tilt and smooth with a spatula to evenly distribute. Refrigerate for a couple of hours to set. (Optionally, you can also freeze the pie and serve at a later time, thawing most of the way before slicing.) Slice and serve.

Savvy Subs and Adds: If you’d prefer not to use vanilla extract, use the seeds from one vanilla bean (see “Plant-Powered Pantry,” page xlii), using half for the crust and half for the filling.  Also try adding a little orange zest to the filling, the orange/chocolate flavor combo is a winner!

Serving Suggestion: Serve as is, or topped with fresh strawberries, blueberries, or raspberries, or a ladleful of Fresh Strawberry Sauce.

Raw Chocolate Mousse Pie with Fresh Berry Sauce

And, here are a couple of very simple and playful Valentine’s Day ideas for you:

This is a ‘party platter’ with my Cocoa Cookie Dough Balls, popcorn, and goji berries.  Truth be told, if organic strawberries were available this time of year (and I mean not for $10/pint!!), I’d use those in place of the gojis.  What else could we use here if not a goji fan?

Cocoa Cookie Dough Ball Valentine’s Party Platter

And, how about some simple, quick, and very healthy heart-shaped fruits for Valentine’s Day?  Simply use a heart cookie cutter and press out shapes from watermelon, pineapple – and also cantaloupe and honeydew if your cookie cutter is small enough.  Serve straight up or thread on to skewers as “heart fruit pops”, or along with other fruits for  Honey-dew-you-love-me?  Can’t-aloupe-with-you, I don’t even know you!  😉

Melon Fruit Hearts

Finally, a few more recipes that so lovingly suit Valentine’s Day…

Raw Raspberry Pudding (so appropriately colorful and fresh!)

Lemon Kissed Blondie Bites (MWAH!)

What are your plans for Valentine’s Day?  Are you making special treats for your luvvy or your kiddos?  Share your ideas and links!


  1. Fran says

    I just want to point out that the stuff made with avocado is DELICIOUS, but it doesn’t keep well. If the pie is not finished, FREEZE IT for later use. I speak from experience. I had to throw out a ton of chocolate pudding made with avocado because of this.

  2. Lidie says

    I’ve had the same problem with my Kitchen Aid. How does the Sous Chef handle bread dough? The reviews I’ve read have not been favorable with that function.Thanks!

    • Dreena says

      In the crust Nat, or filling? They are needed for the crust, unless you use another dried fruit like apricots, but the taste will be quite different. For the filling, you could replace with some other sweetener, but it will affect the texture (helps to thicken). Is it that you don’t like dates? You don’t taste them specifically in the final pie, if that’s why you’re asking. :)

  3. Rachel says

    I made the Raw chocolate dream mousse pie yesterday, it was a hit!! Not one crumb left. I was the only vegan in the group, and everyone said it tasted better than a regular pie. Can’t wait to make it again!!! Thanks Dreena!!

    • Dreena says

      So fabulous! Thanks for the feedback, Rachel. Would you be okay with me sharing that with my readers sometime?

  4. Jess says

    I remember that I used to say all the time: I don’t know why I don’t cook everyone of my meals from Vive Le Vegan (this was the book of yours I had at the time), because they always turned out perfect and delicious.

    I made your amazing mousse pie yesterday evening and it has gone over incredibly well. You nail it every time!

    Thank you for the always great tasting recipes.

  5. Cal says

    My inexpensive blender took forever, but eventually eliminated all of the grit from the cashews. Then made a parfait with the filling in alternate layers with coconut whipped cream. Yum, but not low fat.

  6. katy sparrow says

    I loveee your mousse pie recipe and heart-y ideas, Dreena :))

    This Valentine’s, I am bringing in some sunflower cherry oatmeal bars, a Whole Foods recipe (http://www.wholefoodsmarket.com/recipe/sunflower-cherry-oatmeal-bars) for my college labmates.

    Growing up, my mom would pack me a heart-shaped sandwich on V-Day, filled with strawberry jam + cream cheese. And my aunt and I would go to town with red and pink icing to decorate crazy cookies, like heart-shaped people faces, or heart shaped pink and purple shredded coconut mice. So much fun.

    I have yet to experience a romantic V-Day, but love celebrating it by baking for others–It’s a fabulous way to share and renew the love in my vegan heart any day of the year!

    • Dreena says

      thanks Katy!! What a sweet childhood memory to have about Valentine’s – and super easy to ‘veganize’ those sandwiches too (just the cream cheese)! I’d love to see a pic of those pink and purple mice – cute!

      What a beautiful sentiment too – I hope you do experience a romantic Valentine’s soon, you have a big vegan <3!

  7. Leslie says

    That looks delicious!! I can’t wait to make it this week. I have a kitchen aid food processor and have the same problem with the handle getting all gunked up inside. What a design flaw!! The plastic bowl and lid are also starting to crack so I will definitely be in the market for a new one soon. Good to know you are happy with your new one.

    • Dreena says

      Wow, so I’m not the only one with the KA processor?! YES, gross, right?! And, Leslie, my bowl and lid also cracked. I know I put it through a LOT of use, but I guess I figure appliances should last more than a few years. Good luck with your shopping!

      • says

        I’ve had the same problems with my KA processor. The motor has held up fine, even with making a lot of nut butters, but I’ve replaced the bowl once and the lid a couple of times. Keep us posted on how your Breville processor lasts. I’ve had a Breville juicer and coffee grinder, but haven’t been satisfied with how they held up.
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  8. Jamie says

    This looks delicious! Funny – we bought a sous chef right after purchasing your cookbooks. I was doubling recipes for my family of 5 (for leftovers) and I needed the big bowl! I have never used a food processor so much in my life. I love it! Now I just need to invest in a better blender to put an end to chunky smoothies!

    • Dreena says

      Awesome you picked up the Breville, Jamie! I agree, for a fam of 5 and needing to double-batch recipes, it’s a huge time saver. Have you used the slicing discs much? And, yep, once you move into a rambo blender, you’ll wonder how you lived without that too, lol! Thanks for the note!

    • Dreena says

      haha, I *never* buy them ripe, Matt. Have to buy bulk quantities for this crew. Like dozen + a week. So, keep some in garage cool, some in kitchen, and then when they start to ripen I pop a few in the fridge to get a few more days from them. But our girls can eat 4 between them (or more) mashed for guac or into a sauce. I need an avocado tree!!!

  9. Katie says

    Don’t you just love your new sous chef? Not sure which I love more, my vita mix or the sous chef! How long does this pie last having the avocado in it?

    • Dreena says

      oh Katie… LOVE LOVE it. Have never used a food processor that comes close to this machine. The pie lasts several days – the great thing is that you don’t see any of the oxidation of the avocado in the pie, and it doesn’t get watery either. So, I’d say about 4 days tops – doesn’t usually last past 2 or 3 in our house! 😉

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