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
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 | koolhydraten: 29 g | Eiwitten: 10 g | Vet: 25 g | Suiker: 18 g