Desserts
Vegan Oreo Pie
30 minServes 8
A silky chocolate tofu filling in a chocolate graham cracker crust - it tastes uncannily like an Oreo, hence the name. The silken tofu gives it a mousse-like texture that sets beautifully overnight. Make it the day before and serve it cold for the best results.
Ingredients
- 12.3 oz package silken tofu, extra firm and organic
- 3 tbsp coconut cream or milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup chocolate, melted
- 3 tbsp cacao powder
- 1 pinch salt
- 7.5 oz chocolate graham crackers
- 1/4 cup melted coconut oil
- 2 tbsp brown sugar (if crackers are unsweetened)
Instructions
- 1Preheat oven to 375°F. Crush graham crackers in a blender or food processor. If not using a sweetened brand, add 2 tbsp brown sugar.
- 2Drizzle coconut oil over the crumbs and process until evenly distributed.
- 3Spread the crust mixture evenly in a 9-inch pie pan and bake for 8 minutes. Allow to cool fully.
- 4Blend tofu, coconut cream, vanilla, and melted chocolate until smooth. Add cacao and salt and blend until combined.
- 5Spread the filling over the cooled crust and refrigerate for 4 hours or overnight.
Jennifer's tip
Refrigerating overnight gives the best texture - the filling firms up to a perfect sliceable consistency that holds its shape beautifully.
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