Salted Chocolate Peanut Butter Mousse Pie

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What better way to start out Monday than with peanut butter? I can think of a way… salt + peanut butter + chocolate. Oh, yeah baby! If you remember I was going to make this for my birthday/blogiversary, but with two pints of blueberries in my fridge, I went with a chocolate fresh blueberry tart instead. Well, three days later, I made this (I decided to celebrate for the entire month :D). The subtle saltiness, extra rich peanut butter mousse, and chocolate crust made this pie-tart completely irresistible. Think of it as a gigantic, all-grown-up Reese’s (can I say that?) peanut butter cup! Oh, and don’t even think about skimping on the crushed up chocolate covered peanut butter pretzels. They make ALL the difference! 😀

Salted Chocolate Peanut Butter Mousse Pie

(Printable Recipe)


Crust Ingredients:

1 cup Earth Balance–softened

3/4 cup sugar

1 teaspoon vanilla extract

1/2 cup all purpose flour

3/4 cup coconut flour

3/4 cup cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt

1/2 cup unsweetened coconut

extra salt for sprinkling

Mousse Ingredients:

1 block silken tofu

1 teaspoon vanilla extract

2 tablespoons – 1/4 cup coconut milk (depending on desired texture)

1 cup crunchy peanut butter–melted

1/3 cup sugar

1/3 cup chocolate chips–roughly chopped


Whipped coconut cream

Cocoa powder

Melted chocolate

Crushed chocolate peanut butter pretzels


*Preheat oven to 325 degrees F. Cream Earth Balance, sugar, and vanilla. Sift in flours, cornstarch, and salt. Mix in unsweetened coconut. Press into 11 inch tart pan (along the bottom and up the sides).  Sprinkle lightly with salt (~ 1/4 teaspoon). Bake for approximately 20 minutes. Let cool completely.

*Blend all mousse ingredients, except chocolate chips, until smooth. Scrap down occasionally and re-blend to ensure all ingredients are fully incorporated. Fold in chopped chocolate chips. Refrigerate covered at least 1 hour.

*Add chilled mousse to completely cooled crust. Garnish with desired toppings. Enjoy!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Omgosh!!! Seriously!! This looks amazing. You know I’m a chocolate and PB maniac… so this mousse pie would just needs one thing for me. A Fork!! I would call dibs on the entire thing… no sharing. Superb job!

  2. I’m loving this recipe, Tiffany. Yum! I could almost taste it! The silken tofu is a stroke of genius!

  3. You forgot to mention the part where you say it’s calorie-free. Cause it totally is, right? That’s what I’m telling myself! It looks SO GOOD!

  4. My that is decadence in pie form indeed – don’t think I could ignore it if it was in front of me 😉

    Choc Chip Uru

  5. I ma craving for chocolate. This looks so good.

  6. Could you be more specific about the silken tofu? How many ounces is the block called for in the recipe? Is it soft, firm, extra-firm? Does it matter if it’s the refrigerated variety or the aseptic variety (such as Mori-Nu)? THANKS–I want to make this right away.
    Also, where can I find vegan chocolate covered peanut butter pretzels?! What brand did you use?

    • Thanks for the questions! The silken tofu is the type of tofu you want. Silken is a category of firmness (softer than soft). If you cannot find silken, you can use soft, along with the whole 1/4 cup of coconut milk the recipe calls for. I used a standard 16oz block of tofu that comes in the refrigerated section of the grocery store. Re: pretzels… Our Whole Foods has vegan peanut butter pretzels in the bulk section that I dipped in vegan chocolate myself. I hope this helps and I hope you like this pie! 😀

  7. Thanks for the comments everyone! 😀

  8. Wow, what an amazing pie! Chocolate and peanut butter is a great combination!

  9. Chocolate and peanut butter is the best combination ever. Maybe even with pretzels on top?!

    Great pics, too!

  10. You are definitely killing me with this pie. The last two pictures were really hard to look. WAY TOO YUMMY!! Not a good idea to look at 10pm, but if this pie is in front of me, I’d even request to have two. 🙂

  11. Can this post be real?! That sounds far too good to be true. Amazing.

  12. Two word: Gor Geous! Okay, that’s just one word. But your photos are so delicious-looking that the word needs to be drawn out into two.

  13. This looks really good!! I am so making it for halloween! A few questions: Is there a reason we need coconut flour? I know they wouldn’t sell it meijer’s. Would you find it at a health food store, and could you just use regular flour? Also, what kind of coconut milk are you talking about? The kind that replaces regular milk that you pour into a cup and drink straight and find in the non-dairy milk section with almond milk and ect. (like So Delicious) or the cooking and baking non-concentrated coconut milk you find in the asian section (like Thai Kitchen)? I know they are two different milks that do different things in baking. Thanks so much, I can’t wait to make it!!!! 😀

  14. Hi! This looks amazing! I can’t wait to make it! Just wondering where I can get chocolate peanut butter pretzels? Ive never seen them before. Is there a brand that you recommend?

  15. I too, am wondering where you got these amazing chocolate peanut butter pretzels…gotta get my paws on these!!

    • Hi Remy!

      Thanks for the question! Our Whole Foods has vegan peanut butter pretzels in the bulk section that I dipped in vegan chocolate myself. If you’re not worried about them being vegan, you should be able to find pb pretzels at Trader Joes, Whole Foods, or other health stores like Yes! or Glut (if you’re in the District). I hope this helps and I hope you like this pie! 😀