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, combining a crisp chocolate cookie crust with light, pink raspberry mousse for a dessert that tastes as delightful as it looks.
A few weeks ago I was planning a new recipe featuring dairy-free, gluten-free chocolate from a brand I enjoy working with. Since it was February, I wanted something festive and pink for a Valentine’s-theme dessert. I had a box of double chocolate crunchy cookies sitting in my pantry and decided they would be perfect as the base for a chocolate cookie crust.
I pulsed the cookies in a food processor to make coarse crumbs, mixed them with brown sugar and melted coconut oil, and pressed the mixture into a pie plate. The coarse crumbs give the crust a nice texture that holds together once baked.
I wanted a bright pink filling, so I chose a raspberry mousse. The challenge was making it dairy-free. Most mousses use whipped cream, so I tried coconut whipped cream made from chilled, full-fat coconut cream. After a few attempts refining texture and color, I landed on a version that had great flavor, a lovely raspberry hue, and a light, airy texture.
The crust baked up perfectly and the mousse set beautifully when folded into whipped coconut cream. For a finishing touch I made simple chocolate decorations by melting dairy-free chocolate with a touch of fat to smooth it, piping shapes onto wax paper, and chilling them until firm. They make the pie look special and add a crunchy chocolate accent.
Notes on ingredients and substitutions for this gluten-free raspberry mousse pie:
- Gluten-free chocolate cookies: I used crunchy double chocolate cookies as the base for the crust; any crunchy gluten-free chocolate cookie will work.
- Coconut cream: Use full-fat canned coconut cream, not coconut milk. Chill an unopened can overnight, then scoop out the solidified cream and leave the liquid behind.
- Raspberries: Unsweetened frozen raspberries produce a deeper pink color and are economical. Thaw before pureeing.
- Sweetener: You can swap the sugar for your preferred sweetener such as coconut sugar, honey, or a sugar alternative — adjust to taste.
- Chocolate: Choose dairy-free semi-sweet chocolate for the decorations so the dessert remains dairy-free.
- Fat for chocolate: A small amount of vegetable shortening or coconut oil helps melted chocolate set shiny and easy to pipe.
February is chocolate month here, so expect more chocolate-forward recipes. This pie is an easy way to enjoy a pretty, indulgent dessert that’s both gluten-free and dairy-free.
Let me know if you make this for someone special — it’s a sweet way to celebrate.
Gluten-free Raspberry Mousse Pie Recipe:
Gluten-free Chocolate Raspberry Mousse Pie
Chill the canned coconut cream at least 12 hours before starting so the cream solidifies. This step is essential for a stable dairy-free whipped cream.
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 other allergy-friendly oil
Raspberry Mousse:
- 12 oz. bag frozen unsweetened raspberries
- 1/2 cup sugar (or preferred sweetener)
- 1/4 cup cold water
- 1 teaspoon unflavored gelatin powder (not a whole envelope)
- 1 tsp. pure vanilla extract
- 1 can (14 oz.) full-fat coconut cream (chilled, not coconut milk)
Chocolate decorations:
- 4 oz. dairy-free chocolate (semi-sweet)
- 1 tsp. organic vegetable shortening or coconut oil
Instructions
Before you start
- Chill the unopened can of coconut cream for at least 12 hours. Chill the mixing bowl and beaters for whipping.
Cookie Crust
- Pulse the cookies in a food processor to coarse crumbs (about 2 cups). Combine crumbs with brown sugar in a bowl.
- Stir in melted coconut oil until evenly moistened. Press the mixture into a 9″ pie pan, up the sides and across the bottom.
- Bake at 375°F for 8 minutes. Cool completely on a rack.
Raspberry Mousse
- Thaw raspberries to room temperature. Puree berries with sugar and water in a blender until smooth, about 45 seconds.
- Strain puree through a mesh strainer to remove seeds; you should have about 1 1/3 cups seedless puree.
- Place half the puree in a small saucepan, sprinkle the gelatin over it, and let sit 5 minutes. Heat over low, whisking, until it begins to simmer, about 3 minutes. Remove and cool 10 minutes.
- Open the chilled can of coconut cream and scoop the solid cream into the chilled bowl, leaving the liquid behind. Whip on medium-high until stiff peaks form, about 5 minutes (yields ~2 cups).
- Whisk the gelatin mixture into the remaining puree, then stir in vanilla. Gently fold the raspberry mixture into the whipped coconut cream until fully combined.
- Spoon the mousse into the cooled crust and refrigerate until set. For a firmer texture, freeze briefly for a semi-frozen pie.
Chocolate decorations
- Melt chocolate with the shortening or coconut oil over low heat until smooth. Transfer to a squeeze bottle or piping bag and pipe shapes onto wax paper. Chill until firm, then decorate the pie as desired.
- When ready to serve, top the pie with chocolate shapes, slice, and enjoy.
Notes
The chocolate decorations are optional — the pie is delicious with or without them. If using fresh raspberries, expect a paler color than frozen berries.
Pin this to your gluten-free pies board on Pinterest:
This sponsored post was created through a partnership with Enjoy Life Foods. All opinions expressed are my own. Collaborating with brands I trust helps me keep sharing new recipes — thank you for your support!
I hope you and your family enjoy this raspberry mousse as much as mine did!