Pretty and delicious, this gluten-free chocolate raspberry mousse pie is a lovely treat for Valentine’s Day or any special occasion. It’s dairy-free as well—raspberry mousse paired with chocolate makes a delightful combination.
For this recipe I wanted to highlight a dairy-free, gluten-free chocolate in a Valentine-themed dessert. I used a box of double chocolate crunchy cookies to make a chocolate cookie crust that holds up well and adds rich flavor. The crushed cookies mix with a bit of brown sugar and melted coconut oil, then press into a pie plate for a sturdy base.
I wanted a pink filling, so I developed a raspberry mousse that stays dairy-free by using whipped coconut cream. Most mousse recipes call for whipped dairy cream, but chilled full-fat coconut cream whips nicely into a light, stable base. After testing several variations, the version below yielded the best balance of flavor, texture and color.
The mousse is made from seedless raspberry puree, a small amount of gelatin to help set, and whipped coconut cream for lightness. The result is a vibrant, airy mousse with true raspberry flavor. To finish the pie, I piped melted chocolate into simple shapes and chilled them until firm—these make pretty decorations for slices or an entire pie.
To make chocolate decorations, melt semi-sweet dairy-free chocolate with a little shortening or coconut oil to improve shine and flow. Pipe the melted chocolate onto wax paper, chill until firm, and add the shapes to the top of the pie. Simple hearts or drizzle patterns work well and add a festive touch.
Notes on ingredients and substitutions for this gluten-free raspberry mousse pie:
- Gluten-free chocolate cookies: A crunchy double chocolate cookie works well for the crust; pulse into coarse crumbs for texture.
- Coconut cream: Use canned full-fat coconut cream, not coconut milk or light versions. Chill the unopened can overnight. Scoop out the solidified cream and reserve any liquid for another use.
- Raspberries: Unsweetened frozen raspberries (thawed) give a deeper color and consistent flavor year-round compared with out-of-season fresh berries.
- Sugar: You can substitute other sweeteners to taste, such as coconut sugar, honey, or another preferred sweetener.
- Chocolate: For dairy-free status, choose dairy-free chocolate chips or chunks that melt and re-harden cleanly for decorations.
- Shortening or coconut oil: A small amount added to melted chocolate improves shine and flow for piping shapes.
February is chocolate month here, so expect more chocolate-forward recipes this month. I hope you enjoy this raspberry mousse pie as much as my family did—it’s a great combination of tart berries and rich chocolate, all made gluten-free and dairy-free.
Gluten-free Raspberry Mousse Pie Recipe:
Gluten-free Chocolate Raspberry Mousse Pie
Be sure the can of coconut cream is fully chilled for at least 12 hours before starting. Chill your mixing bowl and beaters as well for best results when whipping the coconut cream.
45 minutes
8 minutes
1 hour
1 hour 53 minutes
Ingredients
Cookie Crust:
- 1 box (6.3 oz) double chocolate crunchy cookies, gluten-free
- 2 Tbsp. brown sugar
- 1/3 cup melted coconut oil or preferred allergy-friendly oil
Raspberry Mousse:
- 12 oz. frozen unsweetened raspberries, thawed
- 1/2 cup sugar
- 1/4 cup cold water
- 1 teaspoon unflavored gelatin powder
- 1 tsp. pure vanilla extract
- 1 can (14 oz.) full-fat coconut cream, chilled
Chocolate decorations:
- 4 oz. dairy-free chocolate morsels or chunks
- 1 tsp. organic vegetable shortening or coconut oil
Instructions
- Chill an unopened can of coconut cream at least 12 hours. Chill the mixing bowl and beaters.
- To make the crust: pulse cookies in a food processor into coarse crumbs (about 2 cups). Mix crumbs with brown sugar, then stir in melted coconut oil until evenly moistened. Press into a sprayed 9″ pie pan, up the sides and across the bottom.
- Bake crust at 375°F for 8 minutes. Cool completely on a rack.
- For the raspberry puree: thaw raspberries and puree with sugar and cold water until smooth. Strain through a mesh sieve into a bowl to remove seeds, yielding about 1 1/3 cups seedless puree.
- Place half the puree in a small saucepan, sprinkle gelatin over it and let sit 5 minutes. Heat over low, whisking, until it just begins to simmer. Remove and cool 10 minutes.
- Open the chilled can of coconut cream and scoop the solid cream into the chilled mixing bowl, leaving any liquid in the can. Whip on medium-high until smooth and stiff peaks form, about 5 minutes.
- Whisk the warmed gelatin puree into the reserved half of the raspberry puree, then add vanilla. Gently fold the raspberry mixture into the whipped coconut cream until fully combined.
- Spoon or spread the mousse into the cooled cookie crust. Chill in the refrigerator to set. For a firmer, frozen texture, place in the freezer instead.
- To make decorations: melt chocolate with shortening or coconut oil over low heat until smooth. Pipe onto wax paper in desired shapes and refrigerate until firm. Decorate the pie just before serving.
- When ready, add chocolate shapes, slice, and serve.
Notes
The chocolate decorations are optional—this pie is delicious with or without them.
This post was created in partnership with Enjoy Life Foods. All opinions are my own; collaborations help me continue to share new recipes. I hope you and your family enjoy this raspberry mousse as much as mine did!