Double Chocolate Cream Mousse Pie

by | Updated: December 3rd, 2016

Ever feel so worn out that you belly-flop on your bed, with work clothes and a full face of makeup still on? Maybe you should’ve skipped that afternoon donut binge in the break room. When made with nutritious, naturally sweetened ingredients, indulgences can actually make you feel better. Of course, there’s no promise this chocolate mousse pie will perk you up like a cup of coffee can. But because it’s so light and luscious, face-planting in this dessert wouldn’t be a bad thing.

Chocolate Cream Mousse Pie

Double Chocolate Cream Mousse Pie

Makes 8 slices
Macros per slice (without cream cheese protein frosting): 240.5 calories | 16.4 g carbs | 24.5 g protein


1 can (15 oz) garbanzo beans
1 package (12.3 oz) extra-firm silken tofu
2 scoops chocolate chip cookie dough protein powder
½ cup cacao powder
½ cup erythritol
8 oz. fat-free cream cheese, at room temperature
6 oz. plain Greek yogurt
Dash of vanilla extract
Dash of cinnamon

Fudge Frosting:

½ cup half-and-half
120 stevia-sweetened dark chocolate chips
2 Tbsp. cacao powder
2 Tbsp. confectioners style erythritol

Cream Cheese Protein Frosting:

1 scoop vanilla protein powder
2 Tbsp. coconut flour
1 Tbsp. sugar-free instant cheesecake pudding mix
1/3 cup erythritol
½ cup unsweetened almond milk
¼ cup low-fat cottage cheese
4 oz. fat-free cream cheese, at room temperature
10 drops French vanilla liquid stevia
Dash of vanilla extract
Dash of cinnamon


  1. Preheat oven to 350 degrees F and coat a deep pie dish with non-stick cooking spray.
  2. In a food processor, blend garbanzo beans until smooth.
  3. Add remaining pie ingredients and blend until thoroughly combined.
  4. Pour mixture into greased baking dish.
  5. Bake about 30 minutes, keeping an eye on it so as not to overcook.
  6. Cool in the fridge to set, at least 1 hour.
  7. Meanwhile, prepare fudge frosting by combining all frosting ingredients in a medium bowl. Microwave for 20-second intervals until completely smooth, stirring between intervals.
  8. Set fudge in fridge to cool slightly before pouring over chilled pie. Spread fudge evenly over pie and return to fridge to firm up.
  9. Prepare cream cheese protein frosting: add almond milk, cream cheese and cottage cheese to a blender and process until liquefied.
  10. Add remaining protein frosting ingredients to blender and process until mixed through.
  11. Place in fridge to thicken. Pipe frosting blossoms on top of the chocolate mousse pie. Store leftover frosting in the fridge for up a week.
  12. Slice the pie and dive in!