What is aquafaba and why is it used in this mousse?

Aquafaba is the liquid from a can of chickpeas, and it's used here as a vegan egg white substitute. When whipped with sugar and cream of tartar, it creates stiff peaks, forming the airy base for the chocolate mousse.

Can I prepare the crust in advance?

Yes, you can make the date, cashew, and coconut crust ahead of time and press it into the springform pan. Store it in the refrigerator to set until you're ready to add the mousse.

How do I ensure my aquafaba whips properly for the mousse?

For best results, ensure your aquafaba is chilled and that your mixing bowl and whisk attachment are completely clean and grease-free. Whip it gradually, starting on low and increasing to high speed, until stiff peaks form.

What kind of dark chocolate should I use for the mousse?

The recipe specifies 1/2 cup of vegan 70 percent dark chocolate. Using a good quality vegan dark chocolate will ensure a rich flavor and smooth texture for your mousse.

How long does the Raspberry Chocolate Aquafaba Mousse Pie need to set?

After pouring the mousse onto the crust, the pie needs to set in the refrigerator for a few hours or, ideally, overnight to achieve its firm, sliceable consistency.

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Raspberry Chocolate Aquafaba Mousse Pie
[Vegan, Gluten-Free]

RC By: Rebecca Coleman

Author Bio

Rebecca Coleman is a food and travel blogger based in Vancouver, BC, Canada, and describes... Read More

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A slice of Raspberry Chocolate Aquafaba Mousse Pie, garnished with fresh raspberries, showcasing the creamy chocolate mousse and a firm, nutty crust.

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Raspberry Chocolate Aquafaba Mousse Pie [Vegan, Gluten-Free]

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Aquafaba, also known as the liquid that comes from a can of chickpeas, is pretty amazing. It can replace egg whites in baking, you can use it to make macarons, and it makes a fantastic mousse, like in this decadent pie. The crust is simply made of dates, cashews, and... Read More

Ingredients You Need for Raspberry Chocolate Aquafaba Mousse Pie [Vegan, Gluten-Free]

For the Crust:

1/2 cup pitted dates
1/2 cup cashews
1/2 cup coconut flakes
1/2-1 tablespoon melted coconut oil

For the Chocolate Mousse:

2/3 cup aquafaba (liquid from a can of chickpeas)
1/4 cup sugar
1/8 teaspoon cream of tartar
1/2 cup vegan 70 percent dark chocolate
1/2 teaspoon raspberry extract
Fresh raspberries, for garnish

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How to Prepare Raspberry Chocolate Aquafaba Mousse Pie [Vegan, Gluten-Free]

To Make the Crust:

Place the dates in a small bowl and cover with warm water. Allow to soak for about an hour. Drain, then add to the bowl of your food processor with the cashews and the coconut. Blend everything together, pulsing at first, but then turning up the speed, until it starts to clump together.
With the motor running, slowly drizzle in the coconut oil, starting with 1/2 tablespoon. When the crust starts to clump up together and form a ball, you know it’s done. Add a little more coconut oil if it isn’t.
Press the crust into the bottom of a 7-inch springform pan, and place in the refrigerator to set.

To Make the Mousse:

Place the aquafaba in the bowl of your mixer and add the sugar and the cream of tartar. Begin mixing on low for about 2 minutes, then turn the speed up to medium for 2 minutes, and then finally turn it up to high and finish whipping until it achieves stiff peaks, about 4-6 minutes more.
While the mousse is whipping, place a large bowl over a small pot on medium heat with a few inches of water in it and bring the water up to a boil. Turn down to a simmer, and add the chocolate into the bowl. Stir occasionally until the chocolate is entirely melted and smooth. Place aside to cool for about 5 minutes.
Once the chocolate has cooled, add it and the raspberry extract to the whipped aquafaba and carefully fold it in until it’s all mixed.
Pour the mousse on top of the prepared crust and smooth the top.
Place back in the refrigerator to set for a few hours or overnight.

To Serve:

Remove from the refrigerator about 30 minutes before serving. Run a warm knife around the inside of the springform pan to loosen. Remove the ring of the springform pan and cut into slices. Garnish with fresh raspberries and additional grated chocolate if desired.