Vegan Chocolate Pie


  • For the Pie Crust

  • For the Chocolate Mousse

  • For the Raspberry Jam and optional Toppings


A buttery, crumbly pie crust baked to perfection and filled with silky chocolate mousse before being topped off with refreshing raspberry swirls. Pure chocolate bliss for vegans and non-vegans alike! Serve with a generous dollop of ice cream and a sprinkle of rose petals.




For the Raspberry Jam

a) Place the 200 g of raspberries and 35 g of sugar into small pan.

b) Mix and crush the raspberries and bring to boil.

c) Boil for 10-15 minutes until just set.

d) Cool in the fridge.


For the Crust

a) Place 60 ml of cold water, 85 g of vegan butter. ¼ tsp of salt, and 275 g of white flour into the breadmaker.

b) Select Programme Pizza Dough 17 (using the Croustina model) and turn on the breadmaker.

c) Set your timer for 15 minutes and let breadmaker knead dough for 15 minutes.

d) Once the 15-minute knead period is done, it’s time to remove the pan.

e) Remove the dough from the pan and cool in the freezer for 15 minutes before cooling in the refrigerator for further 30 minutes.

f) Roll out the dough on white flour until 4-5mm thin.

g) Blind-bake at 220°C (fan oven) for 10 minutes. Use baking beans to cover the pastry.

h) After 10 minutes remove the baking beans and bake for a further 5-10 minutes until golden brown.

i) Remove the pie crust from the oven and let your pie dish to cool.


For the Chocolate Mousse

a) Put the rest of the ingredients into a glass bowl and melt in a bain marie (over hot water) until the chocolate has fully melted, and stir.

b) Remove hot glass bowl and let cool for approx. 1 minute.

c) Take a second bowl and pour in ice cold water and ice cubes.

d) Place the now slightly cooled bowl of mixture in the ice water and whisk (make sure the cold water does not go into your mixture).

e) Whisk the mixture until it has gone stiff and fluffy (stop whisking when you make rings in the mixture and they hold their shape for at least 3-4 seconds).

f) Pour the mousse into your cooled pie crust and decorate with raspberry jam.

g) Use a skewer to draw a marble pattern in the filling.

h) Decorate with fresh raspberries, desiccated coconut and optional rose petals.


Finally enjoy!


Vegan Chocolate Pie

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
For the Pie Crust
60 ml Cold water very
85 g Vegan Butter
¼ tsp Salt
275 g White Flour
For the Chocolate Mousse
400 ml Full-fat coconut milk or 1 can
250 g 70% Cocoa dark chocolate
4 tbsp Icing Sugar
1 tsp Vanilla Essence
170 ml Water
1 pinch Salt
For the Raspberry Jam and optional Toppings
200 g Raspberries fresh or frozen
35 g Sugar
1 tbsp Desiccated Coconut optional
1 tbsp Rose petals optional
Handful Raspberries optional for decoration

The Ideas Kitchen


We LOVE food, and you’re here so we guess that you do, too! We aim to provide you with a variety of delicious options to cater to what you’re in the mood for!

Back to top