Since being introduced to silken tofu pies by a friend on Instagram, I have been dreaming (day-dreaming, not literally dreaming) about making an Oreo pie with a buttery Oreo biscuit base and a smooth chocolate filling.
This pie turned out perfectly and I'm excited to try out different versions with new flavours of filling and crust styles
If you try this recipe, let me know how it turns out in the comments! Be sure to tag me @susiechef and use #susiechef on social media so I can see and share your creations.
Vegan Chocolate Mousse Pie with Oreo Crust
A creamy vegan chocolate mousse pie with a crunchy Oreo crust, perfect for a no-bake dessert.
Ingredients
- 462g Oreos (3 packs)
- 100g dairy-free butter (melted)
- 900g silken tofu (e.g., Satono Yuki Tofu)
- 300g dark chocolate
- 100ml dairy-free milk (I used soya milk)
- 1 tsp vanilla extract
- 4 tsp cocoa powder
- 2 or 3 Oreos, crushed (to decorate)
Instructions
- Begin by crushing the Oreos (including the filling) into fine crumbs using a food processor or a rolling pin.
- Mix the Oreo crumbs and melted butter together until fully combined.
- Lightly grease a 7-inch flan/quiche tin (preferably with a removable base).
- Press the Oreo mixture evenly across the bottom and sides of the tin to form the crust.
- Chill the base in the fridge for at least one hour until firm.
- In a small bowl, melt the dark chocolate in short intervals in the microwave until smooth.
- Drain and lightly press the tofu to remove excess moisture, then blend it with melted chocolate, dairy-free milk, vanilla extract, and cocoa powder until fully combined and smooth.
- Pour the chocolate tofu mixture into the chilled Oreo crust and spread evenly.
- Sprinkle crushed Oreos on top to decorate, then chill in the fridge for at least 2 hours until set.
- Slice and enjoy your vegan chocolate pie!
Notes
- Store in the fridge; it will stay fresh for 3-4 days.
- In the UK, Oreos do not contain milk as an ingredient, however they may contain milk.
No comments
Post a Comment