VEGAN Chocolate Mousse Pie! 
Pie Crust:
1 cup chocolate graham crackers, (ground) ¼ cup margarine, (dairy-free, melted) ¼ cup pecans, (finely chopped)
Mousse Filling 2 cups chocolate chips, (dairy free, melted) 2 packages non-dairy whipped topping, (whipped) 1 cup strawberries, (fresh or frozen, pureed) 1 teaspoon vanilla ½ cup almonds, finely ground
Pie Crust: Melt margarine using your preferred method (I used the microwave), add ground chocolate graham crackers and nuts. Stir until well combined and then press into the bottom and sides of a pie pan. Refrigerate while making the mousse filling.
Mousse Filling: Melt the chocolate using your preferred method (you’ll notice a trend here, but I used the microwave). Set aside to cool slightly. Next pour contents of the 2 whipped topping boxes into a bowl and mix on high until peaks form (takes about 8-10 minutes).
If you’re using frozen strawberries, you might want to thaw them a bit to make the next step easier. Put the strawberries in a small bowl and use an immersion blender to puree them. You can keep it lumpy or puree it finely, depending on your preference. Add this mixture to the chocolate whipped cream and stir.
Next, add the 1/2 cup of almonds to a food processor and pulse until the almonds are finely ground. I like to add the flavor and texture of the ground almonds without too much grit. Add this to the mousse mixture along with the vanilla and stir until well combined.
Finally, add the mousse filling to the pie crust and refrigerate for at least 2 hours (if you can wait that long). You can garnish with chocolate shavings or reserve a little bit of the pie crust mixture to sprinkle on top.
**I’ll be trying this VERY soon! ;)**