Chocolate Mousse Pretzel Crust Pie – sweet, salty, creamy and rich! A light and decadent 3 ingredient aquafaba chocolate mousse over an easy 2 ingredient pretzel crust and topped with coconut whipped cream. | Gluten Free + Vegan
I’ve said it before and I’ll say it a million more times, probably, but I’m pretty sure that aquafaba is legit magic.
You know – that starchy, weird smelling bean water that we all used to pour down the drain anytime we’d make homemade hummus? Yeah. That aqauafaba! How is it that something so blah could turn into something so straight up dreamy?
Raise your hand if you’re in the mood for a little bit of the aquafaba magic today in the form of this Chocolate Mousse Pretzel Crust Pie🙋🙋🙋
How to Make: Chocolate Mousse Pretzel Crust Pie
The pretzel crust for this pie is super easy to make and requires only two ingredients: pretzels and dates! They form the perfect balance between salty, sweet and sticky. You’ll need a blender or a food processor to mix these two together since you need to break down the dates to use as the glue here. Once broken down and mixed together just pop the crust into a pie plate and press it down into the bottom and sides. Easy!
Making this mousse really just comes down to whipping up the aquafaba aka bean water. It’s really not hard at all but it might require a little patience to get the job done right. A few things to keep in mind when making this:
- Pop your aquafaba & mixing bowl in the fridge for at least 10 minutes before you begin mixing. I’ve found that the aquafaba whips up much easier when everything is cold to begin with.
- Make sure that your chocolate is completely cooled or at room temperature before adding it to your whipped aquafaba otherwise it will seize up and start looking a bit grainy and sad.
- Mix on HIGH until the aquafaba forms stiff peaks as seen in the bottom right of the photo just above. You should be able to flip your mixing bowl upside down without the aquafaba falling out. Please be careful if you want to test that though because you don’t want to accidentally dump out your hard work.
Once your aquafaba fluff is ready you can start mixing in the chocolate. Start with the cooled melted chocolate and mix in and then sift in the cocoa powder. The end result will be a thick, silky looking chocolate. At this point you can taste test for yourself to decide if you’re good on the sweetness. If you feel like it needs it just mix in a tablespoon or so of maple syrup or sugar to infuse a little more sweet.
Once the mouse is prepped it’s just a matter of layering up the pie and then popping it in the fridge to set for a bit. Easy! The most challenging part of this whole thing will be stopping yourself from sneaking into the fridge every so often and slicing off another sliver or pie….not that I’m speaking from experience or anything!
Don’t forget to #asaucykitchen on instagram if you try this Vegan Chocolate Mousse Pretzel Crust Pie! We love seeing what you make! You can also post your pictures to my facebook page!
- 2 cups | 200 grams gluten free vegan pretzels, measured after crushed
- 1 cup medjool dates, pitted about 8-10 dates
- 100 grams dairy free dark chocolate, chopped or in chips - I usually aim for about 70% dark chocoalte
- 1/2 cup | 120 ml aquafaba , from 1 can unsalted chickpeas
- 1 tablespoon unsweetened cocoa powder, sifted
Coconut Whipped Cream
- 1 cup | 295 grams coconut whipped cream
- Add the dates and the pretzels to a food processor or high powered blender. Blitz together until the dates are broken up and are mixed into the pretzels. If your mixture is too dry add a couple more dates. You may need to stop to scrape the sides down occasionally.
- Transfer the date & pretzel mixture in an 8 inch pie crust. Press evenly into the bottom and sides and set aside.
- Place the chocolate in a microwave safe bowl. Melt in 30 second increments whisking after each segment until the chocolate is completely melted and smooth. Once melted set aside to cool completely.
- Add the aquafaba to a large mixing bowl (ideally one that has been chilling in the fridge for at least 10 minutes).
- Use electric beaters or a stand mixer to beat the aquafaba on high until stiff peaks form. This can take anywhere from 10-15 minutes depending on the quality of the aquafaba. Just keep beating and scraping down the sides until the aquafaba has at least tripled in volume and stiff peaks form. Your aquafaba should be beaten and stiffened up so much that if you flip your bowl upside down it stays in place or the aquafaba sticks to the beaters when lifted up.
- Pour the cooled chocolate into the aquafaba mixture as you continue beating the aquafaba. The volume will decrease as you add in the chocolate by about a third.
- Stop beating and sift in the cocoa powder. Continue beating until combined.
- Pour or spoon the mousse over the top of the prepared pretzel crust.
- Spread the coconut whipped cream over the top of the chocolate mousse. Place in the fridge to set for about 30 minutes.
- If you like, melt a little more chocolate to drizzle over the top. Slice and serve!
Amount Per Serving: Calories: 458 Saturated Fat: 14g Sodium: 941mg Carbohydrates: 72g Fiber: 2g Sugar: 16g Protein: 2g