A rich, creamy no-bake vegan dessert featuring cashew mousse and a coconut graham crust—dairy-free, egg-free, and irresistibly indulgent.

Scale

1 1/2 cups medjool dates, pitted

1 cup raw cashews (soaked 2 hours)

1/4 cup unsweetened cocoa powder

1/2 cup melted dairy-free dark chocolate

1/4 cup maple syrup

1 tsp vanilla bean paste

1/3 cup full-fat coconut milk

Pinch of sea salt

1 cup vegan graham cracker crumbs

3 tbsp coconut oil (melted)

Soak cashews in water for 2 hours. Drain and rinse.

Mix graham crumbs and coconut oil. Press mixture into a springform pan base and freeze while preparing filling.

Blend cashews, dates, cocoa, melted chocolate, maple syrup, vanilla, coconut milk, and sea salt until creamy.

Spread filling over crust evenly. Freeze for 1 hour or refrigerate 2-3 hours until set.

Garnish with cocoa powder, banana slices, or crushed vegan cookies if desired.

Ensure cashews are fully soaked for creaminess.

Full-fat coconut milk recommended for better texture.

Store leftovers in fridge for up to 4 days.

Keywords: vegan mousse pie, dairy-free chocolate dessert, cashew vegan mousse