Print Recipe
0 from 0 votes

5-ingredient Chocolate Mousse Pie

Cook Time15 mins
Total Time2 hrs 35 mins
Course: Dessert
Keyword: gluten-free, oil-free, soy-free, vegan
Servings: 8
Calories: 207kcal
Author: J. Plants


  • 70 g. | ½ cup Almonds raw, unsalted
  • 7 Dates pitted
  • Bananas large, ripe
  • 120 g. | ½ cup Almond butter `
  • 50 g. | ½ cup Cocoa powder


  • Preheat the oven to 257°F/125°C and line a baking sheet with parchment paper.
  • Put the almonds on the baking sheet and roast them for about 10 to 15 minutes or until they’re fragrant.
  • Meanwhile, cover the dates with water in a small bowl and let them sit for about 10 minutes. Drain the dates after soaking and make sure no water is left.
  • Add the dates and almonds to a food processor and blend into a chunky mixture.
  • Use a deep pie dish or a Pyrex bowl and add the almond crust mixture. Press it down firmly into a ¼-inch (1 cm) thick layer on the bottom of the pie dish to create a deep dish pie crust.
  • Clean the food processor first, put in mixers, add 2 bananas, almond butter, and cocoa powder. Mix into a smooth and airy mousse and add more cocoa powder to stiffen up the mousse if that’s preferred.
  • Scoop the chocolate mousse with the help of spatula on top of the pie crust and even it out to fill up the pie dish.
  • Cut the leftover half of a banana into slices and use those to cover the top of the pie.
  • Cover the pie and put it in the fridge for 2 hours to let the chocolate mousse firm up before serving.
  • Carefully, cut the pie loose around the edges of the pie dish, serve cold with the optional toppings and enjoy!
  • Store the pie in the fridge, using an airtight container and consume within 3 days. Store the pie in the freezer, for a maximum of 30 days and thaw at room temperature.


Calories: 207kcal | Carbohydrates: 21g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 441mg | Fiber: 6g | Sugar: 10g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg