Pretty and delicious, this gluten-free chocolate raspberry mousse pie is a lovely treat for Valentine’s Day or any special occasion. It’s both gluten-free and dairy-free, combining a crisp chocolate cookie crust with a fluffy raspberry mousse for a delightful contrast of flavors and textures.
I developed this recipe while partnering with Enjoy Life Foods and wanted to feature their gluten-free, dairy-free chocolate in a Valentine’s-themed dessert. I used Enjoy Life Foods’ Double Chocolate Crunchy Cookies to form a sturdy, chocolatey crust that holds the mousse beautifully.
The cookies are pulsed into coarse crumbs, then combined with brown sugar and melted coconut oil before being pressed into a pie plate. After baking briefly, the crust becomes crisp and ready to support the raspberry mousse. The coarse texture of the cookie crumbs gives the crust a satisfying bite and rich chocolate flavor.
For the filling, I wanted a vibrant pink raspberry mousse that would be dairy-free. Traditional mousse relies on whipped cream, so I used chilled canned coconut cream whipped into stiff peaks as a dairy-free alternative. After a few trials to balance texture, color and flavor, the final method produced a light, airy mousse with a bright raspberry taste and appealing color.
I prefer using frozen unsweetened raspberries for both color and cost. They puree smoothly and yield a deep red hue that makes the mousse visually striking. The puree is strained to remove seeds, then a small amount is gently heated with gelatin so the mousse sets without becoming gelatinous. That mixture is folded into the whipped coconut cream to preserve a fluffy mousse texture.
For a finishing touch, I melted Enjoy Life Foods’ chocolate mega chunks with a teaspoon of organic vegetable shortening (or coconut oil) and piped shapes onto wax paper. Once chilled, the chocolate decorations firm up and can be arranged on top of the pie or used to decorate individual slices. The shortening gives the decorations a glossy finish and helps the chocolate set smoothly.
You can make as many or as few decorations as you like; practice helps when forming shapes like hearts, but even simple drizzles look pretty and taste delicious. The chocolate accents add visual charm and a complementary chocolate note to the tart raspberry mousse.
Notes on ingredients and substitutions for this gluten-free raspberry mousse pie:
- Gluten-free chocolate cookies: I used Enjoy Life Foods’ Double Chocolate Crunchy Cookies, which make an excellent crust. Any similar gluten-free chocolate cookies should work.
- Coconut cream: Use full-fat coconut cream (not coconut milk). Chill the sealed can overnight so the solid cream separates from the liquid. Scoop only the hardened cream for whipping.
- Raspberries: Unsweetened frozen raspberries are recommended for a deeper red color and consistent flavor. Thawed raspberries puree more evenly than fresh berries out of season.
- Sugar: You can substitute other sweeteners to taste, such as honey, coconut sugar or a preferred sugar alternative.
- Chocolate: For dairy-free chocolate decorations, use dairy-free chocolate chips or chunks that melt and re-solidify well.
- Shortening or coconut oil: A small amount added to melted chocolate improves shine and texture. Coconut oil is a fine alternative to vegetable shortening.
February is chocolate month here on My Gluten-free Kitchen, so this pie is part of a series of chocolate-forward, gluten-free recipes. I hope you enjoy making and sharing this raspberry mousse pie with family and friends—it’s a beautiful, flavorful option for celebrations and everyday dessert alike.
Let me know if you make this sweet treat for your loved ones!
Gluten-free Raspberry Mousse Pie Recipe:
Gluten-free Chocolate Raspberry Mousse Pie
Chill the can of coconut cream for at least 12 hours before starting so the solid cream whips properly.
45 minutes
8 minutes
1 hour
1 hour 53 minutes
Ingredients
Cookie Crust:
- 1 box (6.3 oz) Enjoy Life Foods Double Chocolate Crunchy Cookies
- 2 Tbsp. brown sugar
- 1/3 cup melted coconut oil or favorite allergy-friendly oil
Raspberry Mousse:
- 12 oz. bag frozen unsweetened raspberries
- 1/2 cup sugar
- 1/4 cup cold water
- 1 teaspoon unflavored gelatin powder (not a whole envelope)
- 1 tsp. pure vanilla extract
- 1 can (14 oz.) coconut cream (not coconut milk, not light)
Chocolate decorations:
- 4 oz. Enjoy Life Foods Chocolate Mega Chunks
- 1 tsp. organic vegetable shortening or coconut oil
Instructions
- Be sure the sealed can of coconut cream has chilled for at least 12 hours. Chill the mixing bowl and beaters before whipping.
Cookie Crust:
- Pulse the cookies in a food processor to coarse crumbs, yielding about 2 cups of crumbs.
- Combine crumbs with brown sugar in a bowl.
- Stir in melted coconut oil until evenly moistened.
- Press the mixture into a 9″ pie pan, covering bottom and sides.
- Bake at 375°F for 8 minutes. Cool completely on a rack.
Raspberry Mousse:
- Thaw raspberries to room temperature, then puree with sugar and cold water until smooth.
- Strain the puree through a mesh strainer 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 gently until just simmering, whisking for about 3 minutes. Remove and cool 10 minutes.
- Open the chilled can of coconut cream and scoop the solid cream into a chilled mixing bowl, leaving liquid behind. Whip on medium-high until stiff peaks form, about 5 minutes (about 2 cups).
- Whisk the gelatin-infused puree into the remaining puree, then add vanilla.
- Gently fold the raspberry puree into the whipped coconut cream until combined.
- Spoon the mousse into the cooled cookie crust and refrigerate until set. For a firmer, frozen-style pie, place in the freezer.
Chocolate decorations:
- Melt chocolate chunks with 1 tsp shortening or coconut oil over low heat, whisking until smooth. Pipe shapes onto wax paper and chill until set.
- When ready to serve, top the pie with decorations, slice and enjoy.
Notes
The chocolate decorations are optional—this pie is delightful with or without them.
Pin this to your gluten-free pies board on Pinterest:
This post was sponsored through a partnership with Enjoy Life Foods. All opinions are my own; working with brands I trust helps me continue sharing new gluten-free recipes. I hope you and your family enjoy this raspberry mousse as much as mine did!