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Frozen Hot Chocolate Mousse Pie

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This pie is rich, silky, and reminiscent of hot chocolate! It requires just six ingredients and ten minutes of prep.

The 12 Days of Vegan Christmas

Today is the final day of our annual 12 Days of Vegan Christmas, where we share 12 holiday-inspired vegan recipes leading up to Christmas day.

Day 1: Creamy Alfredo Casserole

Day 2: Double Chocolate Thumbprint Cookies

Day 3: Kale and Caramelized Onion Dip

Day 4: Sugar Cookie Dip

Day 5: Loaded Smashed Potatoes

Day 6: Marshmallow Chocolate Chip Biscoff Cookies

Day 7: Creamy Garlic Tofu and Mushrooms

Day 8: Maple Glazed Gingerbread Cookies

Day 9: Winter Roasted Vegetable Salad

Day 10: Date Crumble Bars

Day 11: Slow Cooker Lasagna Soup

Day 12: Today!

Ingredients

Requiring just six ingredients, this pie couldn’t get any easier:

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Frozen Hot Chocolate Mousse Pie

This pie is rich, silky, and reminiscent of hot chocolate! It requires just six ingredients and ten minutes of prep.
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Servings 10 slices

Ingredients
  

  • 1 (8 oz / 226 g) container vegan cream cheese
  • 1/2 cup (140 g) vegan marshmallow topping
  • 1/2 cup (100 g) vegan hot cocoa mix
  • 1 tsp pure vanilla extract
  • 2 cups (168 g) vegan whipped topping, defrosted (plus more for topping if desired)
  • 1 (9" [23 cm]) vegan graham cracker pie crust (store-bought or homemade)
  • Vegan mini marshmallows, for topping (optional)

Instructions
 

  • Add the vegan cream cheese, marshmallow sauce, hot cocoa mix and vanilla to a large mixing bowl and beat until light and fluffy.
  • Gently fold in the whipped topping, being careful not to overmix and cause it to deflate.
  • Pour into the crust and smooth out the top.
  • Freeze until solid, at least 4 hours, then either serve immediately or for a softer texture, place in the fridge 30 minutes to an hour before enjoying. Serve with extra whipped topping and mini marshmallows, if desired.
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