Chocolate Pecan Mousse Pie (Vegan Gluten-Free)

This Chocolate Pecan Mousse Pie is a delicious, rich and chocolatey no-bake dessert combining a dark chocolate date and oat pie case, a decadent chocolate mousse and lots of pecans. This pie is vegan, gluten-free and easy to make.

The holiday season is here (slightly earlier for my friends over in American who will celebrate Thanksgiving today) and it’s all about what’s for dessert. If you fancy something slightly different this year, whether it’s for Thanksgiving, Christmas, New Year parties or for a summer-time dessert that requires no oven, this pie is perfect for you. It’s also such a crowd-pleaser and can be made in advance so you can be the hostess with the most-ess.

Two slices cut from a Chocolate Pecan Mousse Pie
Chocolate Pecan Mousse Pie

Why will I love this pie?

This pie ticks so many boxes:

  • Rich, chocolatey and decadent
  • Packed with seasonal sweet pecans
  • Made from wholefood ingredients
  • Naturally lower in sugar and more wholesome than traditional holiday desserts
  • Naturally vegan and gluten-free
  • Easy to make in a few steps
  • Great to make ahead of time
  • A real show-stopper and crowd-pleaser

If you already love the sound and look of this Chocolate Pecan Mousse Pie then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The recipe is simple enough and made with some staple no-baking ingredients for the base, the filling and the decoration.

  • Medjool dates: the larger, juicier and stickier dates are always best for holding together mixes and have the best flavour. I get mine in bulk from KoRo as they last a long time and are great quality (Nourishing5 is my discount code and they delivery worldwide). Other dates are also fine, they may need longer to soak to turn just as sticky.
  • Oats: these replace the need for flour in the base. If needed, make sure your oats are gluten-free.
  • Pecans: to keep with the pecan theme, these are delicious in the base. As they lend a sweet nutty flavour, they compliment the chocolate, but you can also use walnuts, hazelnut, almonds or cashews. If you prefer, you can use sunflower or pumpkin seeds for a nut-free base.
  • Cocoa powder: makes this base really chocolatey.
  • Coconut oil: just a little to hold the base together and it means that you can slice this tart neatly.
  • Salt: for flavour.
  • Dark chocolate: the filling for this pie is rich. So, if you like rich dark chocolate, use an 85% dark chocolate bar like I did here, from Divine Chocolate. Or, for a less sweet dessert, anything from 50% up will be delicious.
  • Silken tofu: is the magic ingredient that turns chocolate into mousse. Make sure it’s silken and not extra-firm tofu which will not behave in the same way nor will it leave you with a silky-smooth filling.
  • Cashew or almond butter: or even pecan butter if you have some. For a nut-free option use tahini or sunflower seed butter. And, as always the smooth, runny nut or seed butter is better.
  • Thick plant-based yoghurt or cream cheese: both will lend more creaminess to the filling. If using yoghurt, make sure it’s thick like Cocos Organic or for a cream cheese option, my go-to is NUSH or the Philadelphia plant-based.
  • Pecans: arrange these in a pattern on top to complete this pecan pie-inspired dessert. if this you are making this dessert nut-free, decorate with seeds, cacao nibs, coconut flakes, more chocolate or leave it bare for now.
  • Whipped vegan cream: for decoration and serving. There are a few vegan whippable or double creams, so use whatever you prefer. Or, you can serve it with ice cream, pouring cream or yoghurt.

How do I make this?

This no-bake dessert is ready in a few steps:

  • Soak the medjool dates and blitz the oats and nuts: to prepare for the base.
  • Blend together all the base ingredients: to a sticky mix.
  • Press the mixture into a greased and lined 20-cm round tin: ideally with a loose bottom for easy removal. Allow the base to chill for 20 minutes.
  • Melt the chocolate: for the filling and allow to cool slightly.
  • Blend together all the filling ingredients: till really smooth.
  • Pour or spoon the filling into the base case: and spread out evenly.
  • Top with the pecans: and allow to set in the fridge for 1-2 hours (or overnight if you are preparing ahead of time).
  • Carefully remove from the tin: and cut into slices. Serve with cream and more melted chocolate.

Is this nut-free and gluten-free?

This dessert is naturally gluten-free, please check that your oats are gluten-free certified. To keep this dessert nut-free, it will no longer be a Chocolate Pecan Mousse Pie but still delicious. To do so, swap the pecans in the base for seeds like sunflower or pumpkin seeds, swap the cashew or almond butter for tahini or sunflower seed butter and swap the pecans on top for seeds, cacao nibs, coconut or leave it plain and decorate with cream. Moreover, check that your chocolate, cream cheese/yoghurt and cream do not contain nuts.

How long will this last?

This is a great dessert to make ahead of time, as you can keep it for 3-5 days, wrapped or covered well in the fridge or in the freezer for up to 1 month. Allow to defrost at room temperature before enjoying.

A half eaten slice of Chocolate Pecan Mousse Pie
Chocolate Pecan Mousse Pie

What other desserts can I make?

I hope you are going to love this Chocolate Pecan Mousse Pie and for more dessert ideas, how about my:

A Chocolate Pecan Mousse Pie with two forks

Chocolate Pecan Mousse Pie

Yield: 10-12
Prep Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes

This Chocolate Pecan Mousse Pie is a delicious, rich and chocolatey no-bake dessert combining a dark chocolate date and oat pie case, a decadent chocolate mousse and lots of pecans. This pie is vegan, gluten-free and easy to make.


For the Base:

  • 220g medjool dates, pitted weight
  • 100g oats
  • 100g pecans
  • 40g cocoa powder
  • 2 tbsp coconut oil, melted
  • A pinch of salt

For the Filling:

  • 180g dark chocolate, chopped small
  • 290g silken tofu (drained weight)
  • 2 tbsp cashew or almond butter
  • 90g thick plant-based yoghurt or cream cheese
  • 50g pecan halves

For Serving:

  • Melted chocolate
  • Whipped vegan cream


  1. Grease the sides of an 8-inch loose-bottomed round tin and line the base with parchment paper.
  2. For the base: soak the dates in boiling water for 10 minutes and then drain. Add the oats and pecans to a blender and pulse to a fine crumb. Now add in the dates, coconut oil and salt and blend to a sticky mix. Press the sticky mix into the tin, making a smooth base and working your way up the sides. Chill for 20 minutes while you make the filling.
  3. For the filling: melt the chocolate and allow to cool for 5 minutes. Into a blender, add the tofu, cashew or almond butter, yoghurt and the melted chocolate. Blend until really smooth.
  4. Pour the filling into the tart base (it may be thick) and spread out evenly. Arrange the pecan halves on top and chill for 1-2 hours. If the filling was runnier going in (because the yoghurt was runnier) then allow up to 1-2 hours (or overnight) to set).
  5. When ready to serve, remove from the tin, slice into pieces and served with melted chocolate and whipped cream.
  6. Keep the tart covered well, in the fridge for 3-5 days or in the freezer for up to 1 month and allow to defrost at room temperature and enjoy.

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I look forward to hearing what you think of this Chocolate Pecan Mousse Pie so please let me know in the comments below and leave a star review above. If you do make this pie, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With chocolate pecan mousse love x

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