Ingredients
The following ingredients have 8 Servings
- 154g pack Oreos
- 30g vegan butter or margarine, melted
- 340g dark chocolate (most chocolate over 60% cacao contains no milk but be sure to check the label), chopped
- 60ml deodorised coconut oil
- 350g extra-firm silken tofu
- 4 tbsp icing sugar, sifted
- 2 tsp lemon juice
- 200ml plant milk
- 2 tbsp cocoa powder
- a pinch sea salt flakes
Instruction
- Line the base and sides of a deep 20cm springform cake tin.
- To make the base, roughly crush the Oreos in a food processor or by putting in a sandwich bag and crushing with a rolling pin. Tip into a bowl, add the melted butter and mix. Cover the base of the prepared cake tin with the Oreo mixture, pressing to compact. Chill for at least 30 minutes.
- For the filling, melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, stirring frequently.
- While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and whizz until completely smooth. Add the melted chocolate mixture to the blender and whizz again.
- Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.
