This chocolate mousse pie starts with a crisp Oreo crust, is filled with the most decadent vegan mousse, and finishes with fluffy coconut cream for a dessert that’s absolutely irresistible!
I am all about no-bake desserts like No-Bake Peanut Butter Pie and Mango Coconut Chia Seed Pudding in the summertime. And this chocolate mousse pie is ALMOST a no-bake dessert—you just need to bake the crust for 8 minutes, which barely even counts! Like my Avocado Chocolate Mousse , avocados are the secret ingredient that delivers a rich, decadent texture without the dairy. It’s absolutely divine and it makes this chocolate mousse pie a total crowd-pleaser—for vegans and non-vegans alike!
Why This Chocolate Mousse Pie Is a Must-Make for Summer
This chocolate mousse pie is the perfect summer dessert! Here’s why:
- Cool and creamy . This pie is chilled and served cold, which makes it the ideal treat for hot summer days. (This Chocolate Avocado Ice Cream is always a hit too!)
- Intensely chocolatey . Chocolate mousse pie is rich, decadent, and completely irresistible. The addition of melted dark chocolate in the mousse layer makes it divine!
- Perfect for any occasion . Whether you’re going to a backyard barbecue, having friends over for some drinks on the patio, or just want to treat yourself to something sweet, this vegan chocolate mousse pie is perfection.
Notes on Ingredients
Here are some tips and insights on the ingredients you’ll need for this delectable vegan chocolate mousse pie. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Oreo Crust :
- Oreo cookies – Regular, not double-stuffed. (Oreo cookies are surprisingly vegan!)
- Vegan butter – I use my homemade Vegan Butter , but store-bought is fine.
Avocado Chocolate Mousse Filling :
- Avocados – Use Hass avocados for this recipe.
- Dark chocolate – I recommend 60% dark chocolate for a filling that’s deeply rich without being bitter.
- Coconut oil
- Unsweetened cocoa powder – Be sure to use cocoa powder, not hot cocoa mix, which is sweetened.
- Agave nectar – You can use Date Syrup as an alternative.
- Full-fat coconut milk
- Vanilla extract
- Salt
Whipped Coconut Cream Topping :
- Coconut milk
- Powdered sugar – Don’t have it on hand? Here’s Homemade Powdered Sugar .
- Vanilla extract
- Dark chocolate – You can make your own dark chocolate shavings by running a vegetable peeler down the side of a chocolate bar.
- Oreo cookies – Optional, for garnish.
A Note About the Coconut Cream
To get the coconut cream needed for this chocolate mousse pie, you’ll start with canned coconut milk. Make sure it’s full-fat, as that is what gives you the creamy texture needed for this recipe. Place the can in the refrigerator overnight to allow the cream to separate from the liquid. When you’re starting the recipe, open the can and scoop out only the thick coconut cream on top. You can save the remaining liquid for making smoothies!
How to Make Chocolate Mousse Pie
This visual guide will walk you through the steps of making this vegan chocolate mousse pie.
Make the Oreo crumbs.
- Make the crust . Crush the Oreos into fine crumbs, mix them with the vegan butter, and press this mixture into a pie dish. Bake in a 350ºF oven for 8–10 minutes and cool completely.
Melt the chocolate.
- Melt the chocolate . Combine the dark chocolate and coconut oil in a double boiler or microwave-safe bowl and melt until smooth.
- Make the filling . Blend the avocados and coconut cream until there are no lumps, then add the melted chocolate mixture, cocoa powder, agave nectar, vanilla, and salt. Blend until creamy.
Fill the crust and chill.
- Chill . Pour the filling into the Oreo crust. Smooth the top, cover, and refrigerate for at least 4 hours.
- Make the whipped cream . Whip the chilled coconut cream with powdered sugar and vanilla until fluffy.
- Finish . Spread or pipe the whipped cream onto the pie. Add the shaved chocolate and/or Oreos, then serve.
Tips for Success
- Use ripe avocados . Make sure the avocados are ripe for a creamy and smooth mousse texture. Firm or underripe avocados can lead to a lumpy consistency, which isn’t what we want here!
- Let the crust cool before filling it . Allow the crust to cool completely before adding the mousse to prevent the filling from melting or separating.
- Chill before serving . Refrigerate the pie for the full 4 hours (or longer) to allow it to set properly. If you try to rush the process, it won’t be sliceable.
- Take a shortcut . If you’d like, you can swap the homemade coconut whipped cream topping for a store-bought vegan whipped cream.
How to Store
- Refrigerator : Cover the chocolate mousse pie with plastic wrap or store it in an airtight container and place it in the refrigerator. It can last up to 3-4 days.
- Freezer : If you want to freeze your pie for later, wrap it tightly with plastic wrap and then a layer of foil, or place smaller portions in a freezer-safe container. Freeze for up to 2 months and thaw in the refrigerator before serving.
More Vegan Desserts for Chocolate Lovers
- Chocolate Chia Pudding
- Gluten Free Brownies
- Chocolate Lava Cake
- Vegan Chocolate Cake
Ingredients
For the Oreo Crust:
- 24 Oreo cookies , regular, not double-stuffed – about 245 grams
- 5 tablespoons melted vegan butter , 70 grams
For the Avocado Chocolate Mousse Filling:
- 4 large ripe Hass avocados , about 8 ounces each, 800 grams total
- 8 ounces dark chocolate , 60% – 226 grams chocolate
- 3 tablespoons coconut oil , 42 grams
- ¾ cup unsweetened cocoa powder , 50 grams
- ⅓ cup agave nectar , 80 millilitres
- 1 can full fat coconut milk , 14 ounces/ 396 grams (scoop out the solid coconut cream from the chilled can)
- 1 teaspoon vanilla extract , 4.2 grams
- A pinch of salt
For the Whipped Coconut Cream Topping:
- 1 can full-fat coconut milk or coconut cream , 14 ounces/ 396 grams (scoop out the solid coconut cream from the chilled can if you’re using coconut milk)
- 2 tablespoons powdered sugar , 16 grams
- ½ teaspoon vanilla extract , 2.1 grams
- Shaved dark chocolate and additional Oreo cookies for garnish , optional
Instructions
Prepare and Bake the Oreo Crust:
- Preheat the oven to 350°F (175°C).
- Crush Oreos in a food processor until they form fine crumbs.
- Mix with melted vegan butter until evenly combined.
- Press firmly into the bottom and sides of a 9-inch pie dish (23 cm).
- Bake for 8–10 minutes, then let cool completely.
Make the Avocado Chocolate Mousse Filling:
- Melt the dark chocolate and coconut oil together, either using a double boiler or in 30-second bursts in the microwave, stirring in between. Let cool slightly.
- In a food processor or high-speed blender , blend the avocados with coconut cream until smooth.
- Add the melted chocolate mixture, cocoa powder, agave nectar, vanilla extract, and a pinch of salt.
- Blend until completely smooth and creamy. Scrape down sides as needed.
- Pour the mousse filling into the cooled Oreo crust and smooth the top.
- Cover and refrigerate for at least 4 hours, or until fully set.
Make the Coconut Whipped Cream:
- Scoop out the solid coconut cream from the chilled can (discard or reserve the liquid).
- Whip with powdered sugar and vanilla until fluffy.
- Spread or pipe on top of the chilled pie just before serving. Decorate with shaved chocolate and additional oreo cookies if desired.
Notes
- Chill the coconut milk cans in the refrigerator overnight so the coconut cream solidifies.
- Refrigerator : Cover the chocolate mousse pie with plastic wrap or store it in an airtight container and place it in the refrigerator. It can last up to 3-4 days.
- Freezer : If you want to freeze your pie for later, wrap it tightly with plastic wrap and then a layer of foil, or place smaller portions in a freezer-safe container. Freeze for up to 2 months and thaw in the refrigerator before serving.
Chocolate Mousse Pie
Ingredients
For the Oreo Crust:
- 24 Oreo cookies regular, not double-stuffed – about 245 grams
- 5 tablespoons melted vegan butter 70 grams
For the Avocado Chocolate Mousse Filling:
- 4 large ripe Hass avocados about 8 ounces each, 800 grams total
- 8 ounces dark chocolate 60% – 226 grams chocolate
- 3 tablespoons coconut oil 42 grams
- ¾ cup unsweetened cocoa powder 50 grams
- ⅓ cup agave nectar 80 millilitres
- 1 can full fat coconut milk 14 ounces/ 396 grams (scoop out the solid coconut cream from the chilled can)
- 1 teaspoon vanilla extract 4.2 grams
- A pinch of salt
For the Whipped Coconut Cream Topping:
- 1 can full-fat coconut milk or coconut cream 14 ounces/ 396 grams (scoop out the solid coconut cream from the chilled can if you’re using coconut milk)
- 2 tablespoons powdered sugar 16 grams
- ½ teaspoon vanilla extract 2.1 grams
- Shaved dark chocolate and additional Oreo cookies for garnish optional
Instructions
Prepare and Bake the Oreo Crust:
- Preheat the oven to 350°F (175°C).
- Crush Oreos in a food processor until they form fine crumbs.
- Mix with melted vegan butter until evenly combined.
- Press firmly into the bottom and sides of a 9-inch pie dish (23 cm).
- Bake for 8–10 minutes, then let cool completely.
Make the Avocado Chocolate Mousse Filling:
- Melt the dark chocolate and coconut oil together, either using a double boiler or in 30-second bursts in the microwave, stirring in between. Let cool slightly.
- In a food processor or high-speed blender, blend the avocados with coconut cream until smooth.
- Add the melted chocolate mixture, cocoa powder, agave nectar, vanilla extract, and a pinch of salt.
- Blend until completely smooth and creamy. Scrape down sides as needed.
- Pour the mousse filling into the cooled Oreo crust and smooth the top.
- Cover and refrigerate for at least 4 hours, or until fully set.
Make the Coconut Whipped Cream:
- Scoop out the solid coconut cream from the chilled can (discard or reserve the liquid).
- Whip with powdered sugar and vanilla until fluffy.
- Spread or pipe on top of the chilled pie just before serving. Decorate with shaved chocolate and additional oreo cookies if desired.
Notes
- Chill the coconut milk cans in the refrigerator overnight so the coconut cream solidifies.
- Refrigerator : Cover the chocolate mousse pie with plastic wrap or store it in an airtight container and place it in the refrigerator. It can last up to 3-4 days.
- Freezer : If you want to freeze your pie for later, wrap it tightly with plastic wrap and then a layer of foil, or place smaller portions in a freezer-safe container. Freeze for up to 2 months and thaw in the refrigerator before serving.
Nutrition
Chocolate Mousse Pie https://jessicainthekitchen.com/chocolate-mousse-pie/ June 16, 2025
This creamy tomato pasta gets its rich, decadent texture from a simple vegan swap: cashew cream! It’s a delicious, satisfying weeknight dinner for pasta lovers.
When I first made this creamy tomato pasta recipe, I wasn’t intending it for the blog—I was intending it for dinner. Sometimes I just throw together a little of this, a little of that, and make a meal out of it. You can relate, right? But this one was so good and so simple, I knew I had to share it with you. The flavours are absolutely magnificent, and that creamy vegan sauce is swoon worthy!
Why This Creamy Tomato Pasta Is the Perfect Pasta Dinner
This creamy tomato pasta is a quick and delicious dinner option that’s perfect for any night of the week! Here’s why:
- Quick to make . This recipe comes together in just 30 minutes, so it’s great for busy weeknights or those days when you crave a homemade dinner, but don’t have the energy to put in a lot of work to make that happen!
- Easy to customise . Like my Creamy Garlic Pasta , Lemon Pasta , and Vegan Garlic Alfredo Pasta , this is the kind of pasta dish that can be eaten as-is, or bulked up with the addition of a protein or veggies. I will share some ideas later in this post.
- Rich, creamy, and SO flavourful . That’s all thanks to the simple combination of cashew cream + tomato sauce, along with a little bit of nutritional yeast for some extra cheesy flavour.
Notes on Ingredients
This creamy tomato pasta keeps it simple with a short list of ingredients! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pasta shells – Or another pasta shape you like. For extra protein, use a legume-based pasta.
- Olive oil
- Red onion – Or yellow onion if that’s what you have on hand.
- Garlic
- Tomato sauce – I love my Homemade Tomato Sauce , but canned tomato sauce is just fine—no need for anything fancy!
- Cashew cream – I keep Cashew Cream on hand in the fridge at all times, or you can make it just for this recipe—in that case, be sure to add a little more time to the prep when planning your cooking.
- Nutritional yeast – Vegan Parmesan (store-bought or homemade) can be swapped in instead if you’d like.
- Sea salt
- Basil – Fresh basil leaves add brightness and aroma.
How to Make Creamy Tomato Pasta
Below you’ll find a visual overview of the steps involved for making this vegan creamy tomato pasta. The full written instructions are in the recipe card at the bottom of the page.
Cook the pasta.
- Boil the pasta . Cook your pasta in salted boiling water according to package directions. Drain and set aside.
- Cook the onion and garlic . Heat the oil in a skillet set over medium-high heat. Add the onions with a pinch of salt, and sauté for about 5 minutes, or until lightly browned. Stir in the garlic and cook for a minute more.
Make the sauce.
- Make the sauce . Lower the heat to medium and stir in the tomato sauce, nutritional yeast , cashew cream, and sea salt.
- Add the pasta . Stir the pasta into the sauce and simmer for a few minutes to bring it all together. Season to taste and garnish with basil before serving.
Tips and Variations
- Salt the pasta water . This step is often overlooked, but adding salt to the water before boiling your pasta will make your pasta taste SO much better.
- Cook the pasta to al dente . Because we’re going to simmer the pasta and sauce together a bit at the end of the recipe, it’s important to cook the pasta only to al dente to keep it from getting mushy.
- Try it with roasted garlic . Use Roasted Garlic or Air Fryer Roasted Garlic instead of fresh garlic to add a slightly sweet, caramelised flavour to the sauce.
- Give it a kick . For a spicier version, add some red pepper flakes with the onions at the beginning of the recipe. The flakes will infuse the oil with flavour, giving your whole sauce a little bit of warmth (if you use a small pinch) or a BIG kick (if you add a lot of red pepper).
- Add some smokiness . Sprinkle smoked paprika into the skillet when you add the garlic to give your sauce a smoky flavour.
- Try the sauce with gnocchi instead of pasta . I love this Cauliflower Gnocchi !
Serving Suggestions
As always, I recommend serving any pasta recipe with my favourite Roasted Garlic Bread . It’s divine! You can bulk up this pasta by adding rinsed and drained canned white beans or chickpeas (or Crispy Roasted Chickpeas ), Vegan Chicken , or your favourite veggies (I recommend Balsamic Roasted Vegetables ).
How to Store and Reheat Leftovers
- Refrigerator : This creamy tomato pasta will keep in the refrigerator for 3-4 days in an airtight container. I don’t recommend freezing this recipe, as both the sauce and pasta are likely to lose their texture.
- To reheat : Add the pasta to a pan over medium heat and cook until warmed through. If needed, you can add a splash of water or vegetable broth to loosen up the sauce. You can also microwave it until warmed through.
More Vegan Pasta Recipes
- Pasta Carbonara
- Creamy Garlic Mushroom Pasta
- Pasta Primavera
- Lemon Pasta
Ingredients
- 2 cups pasta shells , 200 grams
- ½ tablespoon olive oil , 600 ml
- ½ small red onion , chopped
- 3 cloves garlic , minced
- 24 ounces tomato sauce , 680 grams
- ¼ cup cashew cream , 60 grams
- 1 tablespoon nutritional yeast , 7 grams
- ¼ teaspoon sea salt , 1.5 grams
- Garnish with basil
Instructions
- In a salted pot of boiling water, cook your pasta according to package directions. When finished cooking, drain and set aside.
- In a pan over medium high heat, add the oil and heat through. Add in the onions with a pinch of salt, and sauté for about 5 minutes until slightly browned.
- Add in the garlic and sauté for about a minute.
- Lower heat to medium and stir in the tomato sauce, nutritional yeast, cashew cream, and sea salt. Stir to combine. Add in the cooked pasta and stir to combine again. Let cook for about 3-5 minutes for the pasta to absorb the sauce, them remove from heat. Taste and add more salt if needed.
- Serve, garnishing optionally with basil, and enjoy!
Notes
- Refrigerator : This creamy tomato pasta will keep in the refrigerator for 3-4 days in an airtight container. I don’t recommend freezing this recipe, as both the sauce and pasta are likely to lose their texture.
- To reheat : Add the pasta to a pan over medium heat and cook until warmed through. If needed, you can add a splash of water or vegetable broth to loosen up the sauce. You can also microwave it until warmed through.
