Chocolate Mousse Pie à l’Orange



To prepare the cookie crust, grind dairy-free cookies and mix with vegetable shortening or margarine before pressing into a prepared pie tin. Bake for 10 minutes and allow to cool completely before adding the pie filling.

Blend tofu, orange liquor, and agave nectar or syrup until just smooth.

Melt chocolate chips over double boiler. Add chocolate to tofu mixture and combine until creamy.

Pour into cooled prepared cookie crust. Chill for at least 1 hour.

Garnish with sliced almonds and orange peel before serving. 



  • 1 350ml package of firm silken tofu
  • 280g dairy-free semi-sweet chocolate chips
  • 3 Tbsp orange liqueur
  • 1 Tbsp agave nectar or maple syrup
  • Prepared cookie crust
  • Sliced almonds and grated orange peel for garnish