A rich and sinful peanut butter mousse pie topped with candied nuts and drizzled with silky chocolate ganache. Two topping options make it versatile for any occasion!
Peanut Butter Mousse Pie with Candied Nuts and Chocolate Ganache
A rich and sinful peanut butter mousse pie topped with candied nuts and drizzled with silky chocolate ganache. Two topping options make it versatile for any occasion!
Equipment
- 9-inch (23-cm) round baking pan
- Food processor
- Wire rack
- Small saucepan
Ingredients
- Nonstick cooking spray
For the crust:
- 1 recipe Chocolate Graham Cracker Crumbs see page 415 or substitute 1½ cups [180 g] crushed chocolate graham crackers
- 2 tablespoons 30 ml canola oil or 28 g nondairy butter, softened
- 2 tablespoons 28 g firmly packed light brown sugar
- Pinch fine sea salt
For the mousse:
- 12 ounces 340 g firm or extra-firm regular tofu, drained and patted dry
- ½ cup 120 g nondairy sour cream or soy yogurt
- 1 cup 256 g creamy no-stir sweetened peanut butter
- 1½ teaspoons pure vanilla extract
- ⅓ cup 80 ml pure maple syrup or 112 g agave nectar
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
For the standard topping:
- ¾ cup 114 g granulated or finely chopped peanuts
- 1½ teaspoons water
- 1 tablespoon 14 g nondairy butter
- 2 tablespoons 28 g firmly packed light brown sugar or 30 ml pure maple syrup
- Pinch fine sea salt
For the quick topping:
- ½ cup 76 g granulated or finely chopped peanuts
- ¼ teaspoon ground cinnamon
- 1 tablespoon 21 g agave nectar
For the Chocolate Ganache:
- ¼ cup 60 ml plain soy or other nondairy milk
- ½ cup 88 g nondairy semisweet chocolate chips
- 1 tablespoon 15 ml pure maple syrup or 21 g agave nectar
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4), or 325°F (170°C, or gas mark 3) if using agave nectar.
- Lightly grease a 9-inch (23-cm) round baking pan with nonstick cooking spray.
To make the crust:
- Combine the chocolate graham cracker crumbs, oil, brown sugar, and salt in a food processor.
- Pulse until the mixture is combined.
- Press it firmly into the bottom of the prepared pan.
To make the mousse:
- In a food processor, combine tofu, nondairy sour cream, peanut butter, vanilla extract, maple syrup or agave, baking powder, and salt.
- Blend until perfectly smooth, occasionally scraping down the sides.
- Pour the mousse over the crust and level it with a spatula.
For the standard topping:
- In a small saucepan, combine peanuts, water, butter, brown sugar or maple syrup, and salt.
- Cook over medium heat for about 3 minutes, stirring constantly, until the liquid reduces and thickens.
- Remove from heat and let cool.
For the quick topping:
- In a small bowl, mix peanuts and cinnamon.
- Stir in the agave nectar.
- Sprinkle either the standard or quick topping evenly across the mousse filling.
- Bake the pie for 20 minutes, or 25 minutes if using agave nectar.
- Cool the pie in the pan on a wire rack, then freeze until completely cooled for easier slicing.
To make the ganache:
- Heat nondairy milk in a small saucepan over medium-high heat until just about to boil.
- Remove from heat, add chocolate chips, and stir until melted.
- Mix in maple syrup or agave.
- Drizzle over the pie either after freezing or on individual slices before serving.
- Thaw the pie in the fridge for about 1 hour before serving.
Notes & Wine Advice
Serving Tip:
For extra indulgence, top slices with whipped coconut cream or a sprinkle of sea salt.
Wine Advice:
Serve with a rich dessert wine like Tawny Port or a nutty Amontillado Sherry to complement the peanut and chocolate flavors.
Nutrition values
Calories: 360 kcal | Carbohydrates: 29 g | Protein: 10 g | Fat: 25 g | Sugar: 18 g