Vegan Chocolate Gingersnap Mousse Pie

Vegan Chocolate Gingersnap Mousse Pie

Vegan Dairy-free Chocolate Gingersnap Mousse Pie! So delicious and creamy. Made with coconut cream and lots of ginger and topped with crushed gingersnap cookies!

Chocolate and gingersnaps belong together, didn't you know? Well, I have a pie that is like no other pie you've tried before. I recently discovered this week that 2 flavors go really well together....chocolate and ginger.

I absolutely love gingersnaps and made the best gingersnap cookies I've ever made in my life this past week. That got me thinking to make a pie. I have never seen a pie made with gingersnap flavors, except in the crust. So, then I decided to add cocoa and it just took it to another level.

I thought about calling this "Last Minute Mousse Pie" because it's so easy to whip up. It would be great if you need an easy no-bake pie for Thanksgiving tomorrow. You still have time...just add the coconut milk cans to chill overnight and make the pie first thing in the morning. It only needs a couple of hours or so to firm up in the freezer. Or you can always make it for Friday or whenever you need an amazing pie this season. If you really are pressed for time, you can just use a store-bought crust, although this one only takes a few minutes.

Topping it with crumbled gingersnap cookies made it um, incredible.

You may be tempted to just stuff your face with the mousse just like this before even freezing it....I took several spoonfuls myself. This pie is SO velvety and silky smooth.

Ok, we are all busy, so here is the recipe!

5 from 1 vote

Vegan Chocolate Gingersnap Mousse Pie

Vegan Dairy-free Chocolate Gingersnap Mousse Pie! So delicious and creamy. Made with coconut cream and lots of ginger and topped with crushed gingersnap cookies!
Servings 8 slices
Author Brandi Doming



  • 3 heaping cups 340g blanched sliced almonds
  • 2 1/4 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 3 1/2-4 tablespoons pure maple syrup or agave


  • 2 cans of full fat coconut milk chilled overnight or 2-3 days is best, you will use only the hardened cream at top
  • 1/2 cup + 1 tablespoon 180g pure maple syrup
  • 1 tablespoon + 1 teaspoon unsulphured molasses not blackstrap
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 2-3 teaspoons ground ginger depending on how spicy you want it
  • 1/4 cup + 2 tablespoons 36g unsweetened natural cocoa powder
  • 1/8 teaspoon fine sea salt optional

Optional Crumbled Gingersnap Cookies


    • I always keep cans of coconut milk in my fridge for easy recipes so the cream is always nice and thick. If you don't have yours already in the fridge, you need to chill them overnight to really get firm. A quality brand is recommended, as some brands have runny cream and won't work that well. I use Thai Kitchen organic.


    1. Add all the almonds to a food processor and process into a fine flour for about 30 seconds. Add the cinnamon and ginger and process again. Add the syrup and process until it clumps together.
    2. Lightly grease a pie dish and pour the crust batter into and press evenly on the bottom, working your way up the sides until it's even all around.
    3. Before you prepare the filling, make sure your cans of coconut milk have chilled over night. Carefully scoop out all of the hardened cream only from the tops. Do not use the water. You can use the leftover water for smoothies. You should get about 2 full cups total from both cans.
    4. Add the cream to a food processor with the syrup, molasses and vanilla. Process until broken up and completely smooth. If your cream is in chunks, you may need to break them up some to help it along.
    5. Add the remaining filling ingredients and process until completely smooth and silky, scraping the sides during. It may take a few minutes if your cream was hard. Taste and add any more sweetener if you like.
    6. Pour over the prepared crust and spread out evenly and smooth the top with the back of a spoon.
    7. Place in the freezer to firm up for at least 2 hours before slicing. You can certainly leave it in there longer and just take out when you are ready to slice. If it is completely frozen, you may need to let it thaw for several minutes before slicing. We loved it semi-frozen, but you may prefer it softer. Place back in the freezer after serving, as it will start to soften again. Or if you want a really soft pie, you can store it in the fridge. Top with crumbled gingersnaps or whipped cream if desired!
    8. This pie really has the most silky smooth mousse texture!!




    1. Where is the chocolate???
        Oops, sorry I updated it. I wrote it last night very late and forgot to update my final ingredients. It is fixed now. There is cocoa in it :)
    2. Looks so light and airy! And the no-bake part is literally icing on the cake ;-)
        Thank you Cindy!
    3. No Bake is one of my favourite phrases, this looks absolutely delicious :D And gingersnaps is the best!Cheers CCU
        I agree....gingersnaps are the best ever!
    4. Swoon. This is a dream dessert, Brandi, not only for the holidays but seriously, for every day. I love gingersnaps, chocolate and coconut so combining all three in a luscious, creamy dessert like this is awesome.
        Thank you was SO good! Like a spicy chocolate pie. Different but we loved it!
    5. Brandi, this looks absolutely delicious!!! I love no bake desserts. . totally going to try this one! Have a happy Thanksgiving!!!
        Thank you so much Alice! Happy Thanksgiving to you too!
    6. Boy, does this look good, Brandi. I've never thought to use ginger snaps with chocolate so this would be somewhat of a surprise, a pleasant surprise, no doubt. I love, too, that your made an almond crust. Almond flavoring goes so well with chocolate. I'm sure this pie disappears when you prepare one. :) I hope you had a fantastic Thanksgiving.
        Thank you so much John. Yes, my hubby raised an eyebrow when I combined the two but we all ended up loving it. It tastes like a slightly spicy chocolate pie...unique but yummy. Seriously, adding crumbled gingersnaps on top took it to AMAZING! Happy Thanksgiving to you too! :)
    7. Oh my gosh, Brandi this looks amazing!!! That creamy, smooth, luscious filling... even better with the crunchy gingersnap topping and the spiced nut crust! Definitely making this next time my vegan friends come over. Yum! Hope that you had an amazing thanksgiving beautiful! Loving your updated site xxx
        Thank you so much Laura! It was a HUGE hit for Thanksgiving! Oh, and you don't have to save it for's just yummy food, period, haha! Everybody who ate it for thanksgiving wasn't vegan! :)
    8. You are ON FIRE with these no bake recipes!! What a gorgeous pie, I want to climb through my screen and EAT IT ALL!
        Thank you Brittany! I'm loving's soooo easy and it's all been so delicious that the oven just isn't always necessary! ;)
    9. Yuuuuuuuummmmmm! I seriously just want to take a spoon and eat that entire pie. Holy cow. I hope you had a fabulous Thanksgiving. I'm sure your family was glad you were part of their feast. ;-)
        Thank you so much Melanie! It was truly a hit and soooo good! Happy Thanksgiving to you too :)
    10. Oh my goodness that mousse looks fantastic!!!!!!! I just want to eat that. By the bowful. I've never had chocolate and gingersnaps together before, but that sounds amazing. Wish I'd made this for Thanksgiving! Maybe over winter break :)
        Thank you so much Erika! Yes, it is sooo easy and sounds strange at first, the combo. My hubby was like "huh?" But after the first bite, then the whole piece, he immediately went for a second piece and my mother-n-law did the same thing, lol! I love both gingersnaps and chocolate so much so I figured, why not combine them and really is the perfect balance of both. I hope you get to make it! :)
    11. I love your recipes, Brandi! I just made this pie for dessert tomorrow night, and of course had to sample a few spoonfuls of the mousse before I spread it in the crust. Wow, it is truly delicious and I know our guests will devour it. Thanks for sharing! Our freezer is stuffed full, so since it's going to be 3 degrees out tonight I just wrapped it tightly and put it on a shelf in the shed. Love having the extra "freezer" space! I hope you had a wonderful, delicious Thanksgiving. :)
        Aww you are so awesome Hannah! Thank you so much for making the pie! I can't wait to hear what your guests think! Yes, I sampled quite a bit myself before freezing it. We devoured it on Thanksgiving, it was truly a hit. We actually enjoyed it most semi-frozen...kind of like firm ice cream texture. But you can let it soften a lot more if you want, it just make take 15 or so minutes since it will freeze solid overnight. That is so funny about leaving it outside...sounds like a perfect idea to me! Thanks again Hannah! :) :)
    12. wow...I missed this!! And thankfully so because I had so many desserts and when I make this one, it will be single, star of the evening!! I really haven't used coconut milk as such; I'm very excited to try this out. Do we ever count calories with these desserts or just enjoy the fact that they are healthy?!!
        Haha! I actually don't count calories ever, I eat healthy whole foods and don't eat all the desserts myself. I make them a lot for other people because I love to bake or make desserts for others as gifts. But I normally provide nutrition stats on my recipes when I get a chance....sometimes I get so busy a few slip by without it. I will try to get it added on this one :)
    13. [...] post because you were so busy with the crazy holiday, then you will want to check it out. I made a Chocolate Gingersnap Pie and it was [...]
    14. I made this recipe and it came out absolutely amazing. I used double the ginger because I am a ginger fanatic. I made this together with your cinnamon spice cheesecake and honestly cannot say which one I preferred. This was insanely good and I cannot wait to make it again!
        That's so awesome to hear Jennille!! I can't tell you how much I appreciate you making my recipes and leaving feedback. I'm super smiling that you loved them both!! :)
    15. Omg, Brandi! This...I need this! Yum, thanks so much for sharing. I love that it doesn't have tofu, too! :)
        Thank you so much Katie! Yes, it's so delicious and easy and has been a hit! Exactly, I don't eat tofu so you will never see my recipes with it :)
    16. This looks beyond incredible....and with chocolate as well. It's a deadly combo! :)
        Thank you so much is such a unique, but delish combo! :)
    17. WOW, this looks so good!!!!
        Thank you Nathalie, it is really decadent and delicious!
    18. [...] Chocolate Gingersnap Mousse Pie     This one needs no introduction. I served this last year and 2 people who claimed to hate coconut had NO clue it was in there and lovvveed it. It is creamy, rich and the odd combo of spicy ginger and chocolate works remarkably well. Go buy yourself some already premade gingersnap cookies to crumble on top. You won’t regret it. [...]
    19. [...] Chocolate Gingersnap Mousse Pie….don’t say I didn’t warn you that you’ll be back for seconds and thirds… [...]
    20. […] #10. Chocolate Gingersnap Mousse Pie (No-Bake) […]
    21. […] No Bake Chocolate Gingersnap Mousse Pie from Brandi at The Vegan 8 *Gluten-free […]
    22. I was so excited for this one but I messed up. My 2 cans of chilled coconut resulted in less than 2 cups of coconut - so make sure you chill extra cans just in case! Also, I somehow miraculously spilled too much vanilla into the mix (butterfingers).Also, I noticed my filling got really creamy and smooth SUPER FAST. It was so beautiful, I got excited! However, the instructions said it should take a few moments to get really smooth (and it had barely been 1 minute). BIG mistake - the mixtured turned into a crumbly frothy goop. I tried the pie later to sample the texture - and yup it was a crumbly note - DO NOT OVERMIX the filling!!I definitely messed this one up. I'm going to try this again soon. Your zucchini fudgy brownies were excellent! However, even with enough oil on the pan, they did stick. I'd recommend parchment paper in the pan instead for that one.
        Hi Dee, that is odd. What brand did you use of coconut milk and was it full fat? Sounds to me like the brand did not have enough thickened cream in it because there is no way it should be frothy. I always use the Thai kitchen brand and the cream gets super thick and hard almost, which is why it takes a few moments to smooth out. But like I mention above, I always keep cans in my fridge so that the cream is always well separated from the water. Was your coconut cream separated? Almost sounds like it was watery because with just using the coconut cream it firms up and hardens because of the high fat content. Mine is never, ever frothy...just smooth and rich just like in the photos. What do you mean by crumbly?? It is just cream so it should be smooth.As far as the brownies, glad those were a hit and you loved them! Awesome! Mine never stick and I've never heard that from any other reader..what kind of oil are you using? I always use a nonstick spray and it works like a charm. I use it for everything and never have any issues with my baked goods sticking.
    23. THIS!!! This recipe is everything you could hope for and beyond! It's simply delicious. I did not have time (or enough ingredients to make the pie crust, so instead I made little individual mousse cups, sprinkled with the Vegan Cocoa Butter Gingersnaps. Perfect dessert!

        Yay! Thank you so much Quinta for the amazing review! Your individual pies looked SO gorgeous...thank you very much for sharing them on Instagram! So glad you loved them so much. I really appreciate you making both recipes and for leaving the reviews!

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