Elvis Mousse Pie [Vegan, Gluten Free] – One Green Planet

Last updated: February 20, 2026 7:20 pm

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Eileen Metcalfe combines her love of writing with her passion for mindful eating. On her… Read more

Elvis mousse pie

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Elvis mousse pie [Vegan, Gluten-Free]

I was in the mood for banana and chocolate pie. This recipe came about very organically; I kept adding different elements until I was happy with the result. Hobby says he’s not a big fan of sweets, but he does share sometimes. There is always candy left around our house! This recipe even gets… Read more

Ingredients you need for Elvis Mousse Pie [Vegan, Gluten-Free]

For the crust:

1 c. Unsweetened coconut, grated
1 c. Medjool dates, pitted
1/2 c. Natural peanut butter
1 m. Unsweetened cocoa powder, or carob powder
A little cinnamon
A splash of spiced rum

For the chocolate layer:

1/2 c. Vegan chocolate chips
2 m. Coconut oil (tablespoons)

For the filling:

3 cans coconut milk, refrigerated for at least 24 hours
1 c. Powdered sugar (vegetarian)
4 m. Unsweetened cocoa powder, or carob powder
1 T natural peanut butter
1/2 m. Cornstarch
A splash of spiced rum

For the additional layer:

2 bananas, sliced
Vegan whipped cream, optional
Vegan chocolate sauce, optional

How to prepare Elvis Mousse Pie [Vegan, Gluten-Free]

In a food processor or high-speed blender, combine crust ingredients – it’s that simple! Scrape down the sides and blend until all ingredients are well combined.
Place the dough in a springform tray greased with butter. Press it on the pan to flatten it. So easy!
Using a double boiler or microwave, melt the chocolate and oil together until smooth. (In the microwave, you’ll need to combine them in a suitable bowl; microwave for 30 seconds and stir; then microwave again for 30 seconds and stir.) Place this layer on top of the crust.
30-45 minutes before whipping the cream, place the mixing bowl and whisk(s) in the refrigerator.
When ready, carefully open the cans of coconut milk and skim off the fat from the top of the cans. (You can save the water portion for smoothies or ice cream!)
Combine the filling ingredients in the chilled mixing bowl and beat on high speed for at least 10 minutes. And when I say 10 minutes, I mean it. Set your timer.
Meanwhile, cut the banana into slices and line the bottom of the peel with banana slices.
After the mixture is cooked, we pour it over the banana slices and the peel. Smooth the mixture using a spoon. Place the pie in the refrigerator for an hour or more.
You can decorate the pie with whipped cream and/or chocolate sauce. I chose toasted coconut!