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Chocolate Peanut Butter Mousse Pie with Crunchy Cereal Crust (gluten free, vegan)

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert


Vegan and gluten free peanut butter chocolate mousse pie. With a quick and easy crunchy cereal crust!



For the Crust

  • 1 cup crushed corn flake type cereal (measure after crushing; I used this brand)
  • 1/3 cup butter (regular or vegan), melted and cooled
  • 2 tbsp coconut sugar 

For the Filling

  • 1 large ripe avocado 
  • 5 tbsp unsweetened cocoa powder
  • 1/3 cup + 1 tbsp pure maple syrup
  • 1/3 cup + 1 tbsp peanut butter
  • 1/4 cup unsweetened almond milk (vanilla or plain)
  • 2 tsp chia seeds
  • 1/2 tsp vanilla extract
  • Good pinch of sea salt

For Topping:

  • Dairy free cool whip
  • Roughly chopped dark chocolate


  1. Start by prepping the crust. Mix together the crushed cereal flakes, melted butter, and coconut sugar. Press into a pie dish with hands and/or the bottom of. a measuring cup until the bottom of the dish is covered and the crust comes up on the sides. Set in the fridge for 20 minutes.
  2. While crust is setting, prep the filling by blending all ingredients in a blender or food processor until super smooth. Set in the refrigerator separate from the crust until ready to serve.
  3. Once ready to serve, fill the crust with the chocolate mousse filling and top with cool whip and chocolate shavings. Use a sharp knife to cut- the first piece may be a little tricky but the rest will come out easily! 
  4. Leftovers can be stores in the fridge, though the crust will lose some of its crunch. It is best served fresh, and not filled until ready to slice and serve!