Chocolate Orange Mousse Pie


Chocolate Orange Aquafaba Mousse Pie

Chocolate and orange make a wonderful combination…who doesn’t love a Terry’s? This delicious dessert offers a densely flavoured chocolate mousse topping with a citrus zing, supported by a crunchy base of nuts and buckwheat groats, sweetened only with dates. Perfect for a dinner party as it can be made in advance and healthy too!
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Setting time 1 hr
Total Time 30 mins
Course Dessert
Servings 8



  • 30 g unperfumed coconut oil melted
  • 4 pitted medjool dates
  • 10 ml orange juice freshly squeezed
  • zest of 1 orange
  • 100 g activated dry buckwheat groats
  • 75 g pecan nuts
  • 75 g macadamia nuts
  • 1/2 tsp vanilla powder
  • pinch of sea salt


  • 300 g 70% dairy free dark chocolate I use Lindt
  • 2 tbsp unperfumed coconut oil
  • 2 cans organic chickpeas liquid only (aquafaba)
  • 1/4 tsp cream of tartar
  • zest of 2 oranges
  • 10 ml orange juice freshly squeezed or a few drops of food grade orange oil
  • extra chocolate for garnish


  • Preheat the oven to 180°C.
  • Add all of the ingredients for the base into a food processor and blend for about 30 seconds until throughly mixed.
  • Pour into an 8" pie mould and press down firmly until the bottom is covered evenly.
  • Bake for 10 minutes and set aside to cool.
  • Meanwhile, break up the dark chocolate into small pieces and place into a small bowl with the coconut oil. Sit the bowl over a pan of barely simmering water and melt, stirring occasionally. Do not let the steam from the pan condense into the bowl otherwise your chocolate will seize.
  • Once there are no solid pieces of chocolate remaining, remove the bowl from over the pan and set down to cool.
  • Drain and reserve the liquid from the chickpeas and pour into a large bowl.
  • Add the cream of tartar.
  • Using an electric whisk, beat the chickpea liquid until it triples in volume and resembles stiff egg whites. This can take up to 10 minutes.
  • Add one third of the beaten aquafaba to the chocolate bowl and stir in thoroughly.
  • Now add in the rest of the aquafaba but this time taking care not to knock out all of the air. Fold through gently using a metal spoon until combined well.
  • Add the orange zest and juice and stir through carefully to distribute evenly.
  • Pour over the cooled base and place in the freezer.
  • About an hour before serving, remove from the freezer and lift out of the pie tin and place on a serving plate to come to room temperature.
  • Grate a little dark chocolate over the top before serving.


Source:  Original recipe by Kelly Little, The Mighty Beetroot
Allergy advice:  Nuts (pecans, macadamia), soya (chocolate)
Delicious served with slices of fresh orange or blood orange and a dollop of coconut yoghurt.