Chocolate Silken Tofu Pie with Oreo Crust
chocolate pie, silken tofu
vegan butter or margarine
shot of espresso
melted (7 oz)
For the crust, add oreos to a food processor and process until thinly ground. Pour in the melted butter and process briefly until combined.
Line the bottom and sides of a 20 cm (8 inches) pie tin with parchment paper.
Press the cookie mixture into the base of the pie tin. Set aside in the fridge.
For the filling, add tofu, espresso, sugar and salt to a food-processor or blender and mix until combined.
Stir in the chocolate and blend until perfectly smooth.
Pour the cream over the crust and smooth it out with a spatula.
Set the pie in the fridge for at least 2 hours.
Top with few salt flakes before serving (optional). Enjoy!
* oreos are vegan in Switzerland but are not in other countries. Replace them with vegan digestive cookies, 1 tbsp of cacao powder and 1 tbsp of sugar.