Cloud-like pillows of coconut whipped cream sprinkled with shaved dark chocolate and nestled atop a bed of rich chocolate mousse. Just 5 whole food ingredients stand between you and this dreamy vegan french silk pie.
Is this real life?
Yes. Yes, it is indeed. And it’s lovely, isn’t it?
This mini french silk pie is crustless and made in a 5-inch springform pan, making it the perfect dessert for 2 to 4 people. Or perhaps a ravenous 1 could take it down without a problem if it’s been a rough week. Crazier things have happened in our household.
This pie’s light, fluffy texture is perfectly complemented by its rich chocolate flavor, meaning it hits the sweet spot without necessitating an immediate dessert-induced wardrobe change into roomy yoga pants. In case you were wondering, I have a post-dessert wardrobe change nearly every evening. I can’t help it, dessert loving is in my genes. Every member of my mom’s side of the family jokingly claims to have a second stomach solely dedicated to dessert. I might have chalked that proclamation up to frivolous exaggeration had I never witnessed them around a perfectly-frosted birthday cake. It’s a miracle if a cake can make it to candle time unscathed, because there’s typically a wandering finger that finds its way to the frosting and “accidentally” scrapes across the surface, procuring a hefty mound of the good stuff for whomever was bold enough to attempt it. I have a feeling this pie would indeed be lost to the full swipe of someone’s palm if it were brought to a Harty family gathering.
To make it, you’ll start by melting down 1/3 cup of raw cacao butter in a double boiler or bain marie. Cacao butter is the cold-pressed oil from the cacao bean, and although it sounds unusual and mysterious, it’s actually one of the main ingredients in something most of us eat on a fairly regular basis: chocolate. At room temperature it resembles white chocolate but melts down to a clear, golden liquid.
While the cacao butter melts, you’ll open a can of full-fat coconut milk (or unsweetened coconut cream), pour off the watery liquid (or reserve for another use), and scoop 1 cup of the thick cream into a mixing bowl, reserving the remaining 1/2 cup of cream for the top layer. Then, use a hand or stand mixer with whisk attachments to whip the cream for 3 to 4 minutes or until it becomes fluffy with stiff peaks.
By now, your cacao butter should be just about melted. Once it is, you’ll add in some raw cacao powder, which is the unprocessed version of cocoa powder. I’m only explaining because it gets a little confusing with all of these cacaos involved. Crazy cacaos. You’ll also add in a bit of pure maple syrup and a tiny pinch of sea salt. Then, whisk until you have a smooth liquid chocolate (see top left image in collage below).
Once you’re done staring at that glossy bowl of chocolate (no judgment here, I stared too), you’ll add in the whipped coconut cream and use a spatula to gently fold it into the chocolate until just combined. A little like this…
Then, you’ll pour that airy chocolate mousse into a 5-inch greased springform pan, and pop it in the fridge to set for at least 4 hours but preferably overnight. While the chocolate mousse layer is setting, you’ll make the coconut whipped cream layer by scooping out the remaining chilled coconut cream from the can (it should be about 1/2 a cup, but you may want to have an extra chilled can on hand just to be safe). Add the cream to a mixing bowl along with a tiny drizzle of pure maple syrup, and use a hand or stand mixer to whisk the cream for 3 to 4 minutes or until light and fluffy.
Once the chocolate mousse layer has set, spread or pipe the coconut whipped cream on top. Then, sprinkle with shaved dark chocolate. If you want to make this a 4-ingredient vegan french silk pie (salt excluded), then you can make your own chocolate at home using a bit more cacao butter, cacao powder, and pure maple syrup (see recipe notes).
The only thing left to do is slice, serve, savor, and repeat. Again and again. And again.
If you make this decadent little pie, be sure to snap a photo and share it on Instagram + tag it #blissfulbasil so I can check. it. out.
Note: I know that just about every food blogger is asking the same favor lately, and I’ve held off on jumping on board BUT I’ve noticed that a lot of you tag @blissfulbasil — which is awesome, keep doing that too — but also make sure you add #blissfulbasil to your caption otherwise the photo won’t show up in a search. That means I end up missing a lot of your awesome photos, which bums me out because I love
stalking looking at/commenting on them. Alright, end social media plug, resume pie ogling.
- 1 14-ounce can full-fat coconut milk or unsweetened coconut cream, refrigerated overnight, divided
- ⅓ cup raw cacao butter
- ¼ cup raw cacao powder
- 2 tablespoons pure maple syrup, at room temperature
- ⅛ teaspoon fine sea salt
- ½ cup chilled full-fat coconut milk, watery liquid excluded*
- ½ tablespoon pure maple syrup, more or less to taste
- shaved dark chocolate*
- Line the bottom of a 5-inch springform pan with a circle of parchment paper, grease the sides, and place it on a small baking tray.
- In a double boiler or bain marie, melt the cacao butter over a low simmer until just melted, being careful not to scorch or burn. Remove from heat and whisk in raw cacao powder, maple syrup, and sea salt, and whisk until smooth.
- Meanwhile, remove the can of coconut milk from the refrigerator and, without shaking it, gently flip if over. Open it and dump out the watery liquid (or reserve for another use). Then, scoop 1 cup of the firm coconut cream into a large mixing bowl. Using a hand or stand mixer with whisk attachment, whisk the cream on high for 3 to 4 minutes or until thick and fluffy with stiff peaks. Then, use a spatula to gently fold the whipped coconut cream into the chocolate mixture until just combined. Pour the chocolate mousse into the springform pan and refrigerate, tray and all, for at least 4 hours, but preferably overnight, to set. The tray is simply there to catch any chocolate liquid that escapes your springform pan. Messy refrigerator disaster averted.
- Meanwhile, in a medium mixing bowl, combine the remaining chilled coconut cream (it should be about ½ cup) and maple syrup. Using a hand or stand mixer with whisk attachments, whisk the cream on high for 3 to 4 minutes or until thick and fluffy. Scoop into an airtight jar or container and refrigerate until ready to assemble.
- To Assemble
- Once the chocolate mousse layer has set, carefully open the springform pan, leaving the bottom intact, and transfer the "pie" to a serving plate. Then, use a pastry bag to pipe the coconut whipped cream on top OR spoon it on top and use a metal spatula to gently smooth it out. Garnish with shaved dark chocolate, slice, and serve. Store in refrigerator.
**The total time does not include chill/set time for the chocolate mousse layer, so make sure you read through the instructions first and take that 4+ hour time period into account.