Let’s talk about that moment when you are so blissfully lost in something you are eating, the sound of your fork hitting the bottom of the plate actually startles you. That was me and this creamy, pretzel-crusted Chocolate Mousse Pie with Pretzel Crust.

The BEST No Bake Vegan Chocolate Mousse Pie! The thick, creamy chocolate filling takes like homemade chocolate pudding, but is made from healthy ingredients like frozen banana, almond butter, and tofu. MIND BLOWING! Easy and absolutely delicious! {gluten free, raw}

One moment, I was standing innocently at my counter, a near full dish of pie in front of me.

The next, I was staring at an almost empty pie dish wondering who had snuck into the kitchen behind me and eaten two-thirds of the pie while I wasn’t looking. I do a 360 and…

Nope. Empty kitchen. That was just me. Eating the entire Chocolate Mousse Pie.


Fortunately, if ever there were a Chocolate Mousse Pie appropriate for polishing off solo, this is the right recipe to choose!

This chocolate pie tastes like the decadent chocolate cream pie you’d expect at an old-fashioned diner, but the filling is completely vegan (!), naturally sweetened (!!), packed with protein (!!!), and made from a lineup of more nutritious ingredients that might just leave you feeling justified eating a slice for breakfast.

Easy Vegan Chocolate Mousse Pie. This delicious no bake recipe is made with healthy ingredients like frozen banana, almond butter, and tofu. Tastes AMAZING!

Ingredients in Chocolate Mousse Pie with Pretzel Crust

Here’s how to make the vegan chocolate pie of your dreams, my dreams, and the dreams of anyone and everyone who has ever wished that eating a slice of chocolate pie was the dietary equivalent of eating a salad:

  • Frozen Bananas. These sweeten the Chocolate Mousse Pie naturally, contribute to the filling’s rich, creamy texture, and now that there’s fruit involved, we can basically call this a parfait.
  • Cocoa Powder. I wanted this recipe to taste as close as possible to a classic French silk pie, and that means we’re using chocolate All The Ways. Making this Chocolate Mousse Pie with cocoa powder results in a pie that is both more intensely chocolaty and has fewer calories than if we used regular chocolate alone. With that said, we do also need some…
  • Melted Dark Chocolate. Go as dark as you dare, and don’t skimp. The better quality your chocolate, the better the Chocolate Mousse Pie. If you’d like this to be a vegan chocolate pie, be sure to look for dairy-free chocolate.
  • Nut Butter. Hello good fats, protein, and chocolate’s BFF. I’ve made this Chocolate Mousse Pie with both almond butter and peanut butter, and both are outstanding.
  • Tofu. WAIT! Please come back. I pinky swear that this does not at all taste like a chocolate pie with tofu. The tofu is here for texture purposes only. Once you blend it with the other ingredients, tofu makes the filling so lusciously creamy, anyone who tastes it will think it’s a chocolate mousse pie with cream cheese or pudding, not tofu. The tofu also makes this vegan chocolate pie high in protein. Are you craving this for breakfast yet?
  • Unsweetened Chocolate Almondmilk. Nope, we are not stopping with the chocolate yet. I used Almond Breeze almondmilk Unsweetened Chocolate. It’s conveniently shelf stable (refrigerate after opening), super creamy, and has been working its way into just about every part of my day. Morning coffee? Yep. Afternoon hot chocolate pick-me-up? So much better when you start with milk that’s already chocolaty! CHOCOLATE MOUSSE PIE OF MY DREAMS?

BEST EVER Vegan Chocolate Mousse Pie. Thick, creamy, and extra chocolaty, this vegan no bake chocolate mousse pie will have you reaching for another slice! Made with frozen banana, almond butter, and tofu.

I’d like to say that’s an evening thing, but it’s kinda a morning and an afternoon thing too.

Once you have your ingredients, throw them all into your blender, hit play, and…BOOM. The chocolate mousse filling is complete. It is so darn easy and freak-out delicious.

No Bake Chocolate Mousse Pie. Super easy, vegan, and extra creamy! You'd never know there were healthy ingredients such as frozen banana, almond butter, and tofu. Smooth, rich, and amazing chocolate dessert!

Easy Chocolate Mousse Pie. This easy homemade recipe is for chocolate lovers! A rich, creamy filling make with frozen banana, almond butter, and tofu goes perfectly with the pretzel crust for a sweet-salty dessert everyone will love!

If you are anything like me, you’ll want to eat the entire thing out of your blender before it ever touches a pie crust, which is completely acceptable behavior.

The BEST No Bake Vegan Chocolate Mousse Pie. Thick, creamy chocolate filling and a salty pretzel crust make this salty-sweet dessert a favorite! Top with whipped coconut cream, more chocolate, and pretzel pieces!

Without a crust, the chocolate filling can serve as an OMG-good vegan chocolate pudding that’s a bit lighter than my favorite Avocado Chocolate Mousse (another winning recipe for better-for-you ingredient sneaks). 

Try the chocolate mousse on its own or sprinkled with bonus toppings such as whipped coconut cream, sliced bananas, berries, granola, crushed graham crackers, crushed Oreo cookies (Ben’s favorite), or my personal favorite: pretzels.

MIND BLOWING Vegan Chocolate Mousse Pie! Easy and absolutely delicious, this chocolate mousse pie with cocoa powder is a chocolate lover's dream. You'd never guess it's make with healthy ingredients like banana, almond butter, and tofu!

Recipe Adaptations

To take this chocolate mousse filling next-level, I poured it into a buttery pretzel crust. I opted for a pretzel crust because I am hopelessly smitten with all things salty/sweet.

  • Chocolate Mousse Pie with Graham Cracker Crust. Add the filling to a graham cracker crust instead. I suspect it would be nothing short of magnificent.
  • Chocolate Mousse Pie with Pie Crust. Classic French silk pie recipes call for regular pie crust, which is another tasty option. I have this recipe for Whole Wheat Pie Crust if you’d like to go this route.
  • No Bake Chocolate Mousse Pie. If you’d like to keep this a 100% no bake chocolate pie, since the filling is already no bake, all you need to do is use a no-bake pie crust recipe like the one in this no-bake Chocolate Ganache Tart.

No Bake Chocolate Mousse Pie. Easy and chocolaty, this homemade recipe is thick, creamy, and delicious! Top with whipped coconut cream, more chocolate, and pretzel pieces for an extra treat.

How to Store and Freeze This Pie

  • To StoreStore leftover pie in the refrigerator for 2 to 3 days.
  • To Freeze. Pie can be tightly wrapped and frozen for up to 1 month. Let thaw overnight in the refrigerator.
  • To Store the Filling. If you’d like to make just the filling and eat it like a chocolate pudding or mousse, store it in an airtight container in the refrigerator for 3 to 4 days. The banana flavor will become slightly more pronounced, but it will still be delicious!

The BEST Vegan Chocolate Mousse Pie. Made with chocolate, banana, almond butter, and tofu for an amazing creamy texture. Perfect dessert for chocolate lovers!

However you decide to serve this Chocolate Mousse Pie, leave all pretenses of self-control behind. As I learned in the kitchen the day this easy chocolate pie came into my life, it is not the sort of dessert that allows it.

Fortunately, thanks to this vegan chocolate pie filling’s lighter ingredient lineup, you can let loose and know that you’re doing dessert (or, ahem, breakfast) in a more nourishing way.

Chocolate mousse pie with pretzel crust

Chocolate Mousse Pie with Pretzel Crust

4 from 3 votes
The BEST No Bake Vegan Chocolate Mousse Pie! The thick, creamy chocolate filling tastes like homemade chocolate pudding but is made from better-for-you ingredients like frozen banana, almond butter, and tofu. Easy and absolutely delicious!

Prep: 15 mins
Cook: 8 mins
Total: 6 hrs 30 mins

Servings: 1 (9-inch) pie


For the Pretzel Crust:

  • 3 1/2 cups whole mini pretzels or thin pretzel sticks, use gluten-free pretzels to make the pie gluten free
  • 1/2 cup unsalted butter or vegan butter (1 stick)
  • 3 tablespoons granulated sugar

For the Chocolate Mousse Pie Filling:

  • 12 ounces soft, extra soft, or silken tofu (1 package) (I used soft; do not use any variety of firm tofu, as it will not have the proper creamy texture)
  • 1 cup frozen banana slices about 5 ounces
  • 1/2 cup almond butter or other nut butter of choice
  • 1/4 cup Almond Breeze almondmilk Unsweetened Chocolate
  • 1/4 cup unsweetened cocoa powder
  • 8 ounces good-quality chopped dark chocolate or chocolate chips, about 1 1/3 cups (I used Trader Joe's 72% dark chocolate bar), dairy free if needed

For Bonus Topping (Optional):

  • Whipped coconut cream chopped chocolate, extra crushed pretzels


  • Make the crust: Place a rack in the center of your oven and preheat the oven to 350 degrees F. In the bowl of a food processor fitted with a steel blade, pulse the pretzels until they form mostly fine crumbs with a few more textured pieces remaining throughout. If you do not have or prefer not to use a food processor, place the pretzels in a ziptop bag and crush them with a rolling pin (you may need to double up the bag if it gets any small holes).
  • Melt the butter in a large, heatproof bowl in the microwave. Add pretzel crumbs (you should have about 1 1/2 cups; make a few extra or subtract as needed) to the bowl with the melted butter. Add the sugar, and then stir until evenly moist and combined. The crumbs should hold together easily when pressed. If they do not, add 1 to 2 tablespoons additional melted butter. Press the crumbs into the bottom and up the sizes of a 9-inch pie dish. Bake for 8 minutes, until golden and fragrant. Set aside to cool slightly, and then place in the freezer or refrigerator to cool completely. Do not proceed with the recipe until your crust and pie dish are at or below room temperature.
  • Make the filling: While the crust cools, place the tofu, frozen banana, almond butter, chocolate almondmilk, and cocoa powder in a blender. Blend until completely smooth. In a microwave-safe bowl or in a heatproof bowl set over a pan of simmering water, melt the chocolate, and then add it to the blender and blend again until very smooth, stopping to scrape down the blender as needed. Try your very best not to eat the entire thing right then and there.
  • Pour the filling into the cooled crust and smooth the top. Refrigerate until set, at least 6 hours or overnight. When ready to serve, top with whipped coconut cream, chocolate, and pretzels as desired. Slice and enjoy!


  • Pie can be tightly wrapped and frozen for up to 1 month. Let thaw overnight in the refrigerator.
  • Store leftover pie in the refrigerator for 2 to 3 days.
  • If you’d like to make just the filling and eat it like a chocolate pudding or mousse, store it in an airtight container in the refrigerator for 3 to 4 days. The banana flavor will become slightly more pronounced, but it will still be delicious!
  • More crust options: If you prefer not to do a pretzel crust, you can swap a graham cracker crust, regular pie crust, or simply enjoy the filling on its own as a delicious chocolate mousse.


Serving: 1(of 12)Calories: 314kcalCarbohydrates: 29gProtein: 7gFat: 21gSaturated Fat: 10gCholesterol: 22mgSodium: 85mgFiber: 4gSugar: 13g

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I am sharing this post in partnership with Almond Breeze. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This looks out of this world! I can always count on you to send a healthy recipe my way. Quick question, did you press your tofu before blending?

    1. Danielle, thank you!! Nothing I’d rather here :) I didn’t press the tofu. If there is a lot of extra liquid in the pack, drain it off. Otherwise, you can just plop it right in the blender.

  2. Due to breast cancer, I cannot have any soy products. Do you have a suggestion for a substitution for tofu? This recipe sounds amazing! Thanks!

    1. Hi Mary! Unfortunately, the tofu is pretty essential to the texture of the pie, so I don’t have a good alternative. Fortunately, I have a different delicious chocolate tart that is soy free! https://www.wellplated.com/chocolate-ganache-tart/. This avocado chocolate mousse is delicious too: https://www.wellplated.com/avocado-chocolate-mousse/. You could try multiplying it a few times (maybe 3? Sorry I haven’t tried making enough for a whole pie, so I don’t have an exact amount) then spreading it into a crust. The texture will be different, but it will be very yummy!

  3. This pie is calling my name! Looks SO delicious! I love the pretzel crust – with gf pretzels for me ;)

  4. Thank you Erin so much for this one! I just saw this on IG when I was craving a dessert, went straight to the store, and made it right away. I used a 9-inch graham cracker crust that happened to be vegan (the ones at Dollar Tree usually are!) and used sweetened chocolate almond milk because I wanted something extra sweet and to make up the sugar content for only having had about 1/2 cup frozen bananas on hand. I love that it made enough to really fill up the crust. I substituted peanut butter for the almond butter and I will definitely try the filling as a mousse next time. It actually made me curious to try to sub in avocado for the almond butter too and I think that crossed my mind because Erin has a chocolate avocado mousse recipe that is very similar to this filling. I’m not vegan, but my boyfriend doesn’t eat any meat or dairy except for egg on occasion (vegg-an) so I’ve been trying to find ways to get more protein into the vegan stuff I make and luckily I was able to resist eating all the filling myself. I can’t wait for it to set in the fridge :)5 stars

    1. HOORAY Iliana, thank you so much for taking the time to leave this wonderful review! I hope you and your boyfriend enjoy the pie!

  5. Delicious! This turned out great! And it was very easy to make. Creamy, smooth, VERY CHOCOLATEY mousse. The banana and peanut butter flavors are still apparent, and compliment the strong dark chocolate. The slightly-sweet salty pretzel crust might be my favorite part…except for the other part being chocolate… Thanks for developing an awesome recipe.

  6. So I stumbled upon this recipe last week and was dying to try it out. Finally made it yesterday and gotta say, I was not impressed. It is extremely rare that I say this about any dessert recipe (because I am the type that always tries to “healthify” and/or decrease the amount of sugar in any recipe whenever possible), but this pie REALLY needs sweetening. I followed the recipe and all hints, I got good quality (and expensive) dark chocolate and everything, but the mousse was just not good. I used natural almond butter (no sugar added), so maybe that had something to do with it? I debated adding sugar when I tasted it, but thought, “well, maybe when it’s with the crust and whipped cream the flavors will come together and it’ll make sense.” No such luck. I scraped off the whipped cream and added extra powdered sugar to try to compensate and balance out the taste of the pie, but even with that addition it was entirely disappointing. No one in my house liked it. Even my husband, who typically LOVES dark chocolate and prefers his desserts to be only mildly sweet, did not finish eating the small slice I served him. Maybe with more sugar, or with a mix of milk and dark chocolate, it would have been more palatable. The texture also seemed a bit heavy for a mousse (and yes, I used silken tofu). Sorry, this one was a fail for me.3 stars

    1. Kim, I am so sorry to hear that you didn’t enjoy this recipe! While others who have had it have enjoyed it very much, everyone’s tastes are different. I know it’s disappointing to try a new recipe and not have it come out (especially when you are using good ingredients) so I truly wish it could have been a hit for you too!

  7. Just wondering if I can substitute the chocolate almond milk with plain almond milk. We don’t drink chocolate milk so I don’t want to buy a carton that we might not finish. 

    1. I’m sorry you had trouble with this recipe, Adrienne. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. Did you make any adjustments to the recipe? I hope you were still able to enjoy it!