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!
Vegan Chocolate Gingersnap Mousse Pie
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour over the prepared crust and spread out evenly and smooth the top with the back of a spoon.
- 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!
- This pie really has the most silky smooth mousse texture!!