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No-Bake Chocolate Mousse Pie

5 from 3 votes
This no-bake chocolate mousse pie is delicate, light, airy, creamy and rich all at the same time!
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Prep Time: 50 minutes
Total Time: 50 minutes
Servings: 6
Author: Eloïse Jennes


For the no bake crust

  • 200 g almonds or other nuts
  • 50 g pitted dates
  • 50 g raisins
  • 2 teaspoon cocoa powder

For the vegan chocolate ganache

  • 50 g soaked cashews* soaked in boiling water for 30 minutes
  • 50 g dark chocolate (70%) or chocolate with a cocoa percentage of 50-60% for a sweeter taste
  • 100 g soy cream or another vegan cream alternative
  • 1 tablespoon maple syrup

For the vegan chocolate mousse

  • 50 g dark chocolate (70%) or chocolate with a cocoa percentage of 50-60% for a sweeter taste
  • 60 g aquafaba (liquid from canned chickpeas) you only need 1 can of chickpeas


Make the no-bake crust

  • Pit the dates. Soak the dates and the raisins in hot water for 5 minutes. Drain and set aside.
  • Blend the almonds until a fine powder forms. Add the dates, raisins and cocoa powder. Pulse until a dough forms. The dough should hold its shape when you press it between your fingers (see step-by-step pictures in post above).
  • Press ⅔ of the dough into an 8 inch (20 cm) springform. Form 4 rolls with the remaining dough and place them along the edges. Press them against the sides of the tin with your fingers. Make sure the edges are high enough for the next 2 layers.
  • Run a measuring cup along the edges of the crust. This helps flatten the surface and form a smooth and round crust. Place in the fridge while you make the ganache.

Make the vegan chocolate ganache

  • Soak the cashews in boiling water for 30 minutes. Drain them.
  • Blend the cashews with the soy cream and maple syrup in a high-speed blender until smooth. Run the mixture through a fine-mesh sieve to eliminate any remaining bits if necessary.
  • Melt the chocolate over low heat or in the microwave at 30-second intervals. Let it cool down a little. Add the cashew mixture to the melted chocolate. You should obtain a thick ganache. Work quickly before it sets.
  • Pour the ganache over the chocolate crust. Tap the springform several times against a flat surface to smooth out the ganache. Place it in the fridge while you make the chocolate mousse.

Make the vegan chocolate mousse

  • Melt the chocolate over low heat or in the microwave at 30-second intervals. Transfer it to a large bowl and let it cool while you make the aquafaba mousse.
  • Drain the chickpeas over a bowl. Weigh the amount of aquafaba you need and add it to a large mixing bowl. Beat the liquid with an electric mixer for 7 minutes until stiff peak form (set a timer and don't stop before the time is up).
  • Gently fold the aquafaba into the melted chocolate using a spatula or a spoon.
  • With a spoon, carefully spread out the mousse on top of the ganache. Tap the springform against a flat surface several times to smooth out the chocolate mousse. Let it rest in the fridge overnight or for at least 4 hours.
  • Read the notes sections for tips on cutting this no-bake pie.


  1. Soak the cashews in boiling water for 30 minutes if you have a high-speed blender. Soak them for 2 hours in boiling water if you have a less powerful blender.
  2. Always let the chocolate cool down, especially for the aquafaba chocolate mousse to prevent it from getting grainy.
  3. Use a springform and not a regular cake tin or you won't be able to remove the no-bake pie from the tin.
  4. Don’t use a springform or cake tin that is larger than 8 inches (20 cm). The amount of crust, ganache and mousse are sufficient for a small springform. If you don't have a small springform, double the ingredients and add them to a larger one.
  5. How to remove a no-bake pie from a springform pan? Make sure the pie was chilled long enough for it to firm up. Run a knife along the edges of the springform. Then release the spring on the pan. Carefully run a large knife or metal spatula under the bottom of the pie to loosen it. Finally, move it onto a serving platter. You can also leave the pie on the tin bottom to cut it.
  6. How to slice the no-bake tart? Fill a container with very hot water. Dip a clean cake knife into the hot water for 30 seconds to 1 minute. Quickly wipe it off with a towel. Insert the knife at the center of the cake and slowly pull it backward. Place it back in the container with the hot water, wipe off any chocolate and repeat.


Calories: 418kcal | Carbohydrates: 35g | Protein: 10g | Fat: 29g | Saturated Fat: 6g | Fiber: 7g | Sugar: 15g
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