Ingredients

The following ingredients have 12 Servings
  • 28 Oreos
  • 1/3 cup Vegan Butter ((75g) Melted)
  • 2 cups Chopped Vegan Chocolate or Vegan Chocolate Chips ((350g))
  • 1 1/4 cups Canned Coconut Cream ((300ml) Unsweetened)
  • 1 1/2 cups Roasted Salted Pecans ((165g))
  • Vegan Chocolate Shavings

Instruction

  • Add the oreos to the food processor and process into fine crumbs.
  • Add melt vegan butter and process again until all the crumbs are coated.
  • Spray a 9-inch round pie dish with non-stick spray and then pat down the oreo crust firmly working it a little up the sides of the dish. Place into the freezer to set while you prepare the filling.
  • Add the vegan chocolate pieces or chocolate chips to a bowl. Heat the coconut cream to a simmer (you can do this either in a saucepan on the stove or in the microwave, just keep a careful watch on it if you're doing it in the microwave so it doesn't boil, you just want it to reach a simmer) and then pour the hot coconut cream over the top of the chocolate making sure all the chocolate is covered. Let it sit for a minute for the chocolate to melt and then whisk it with a hand whisk until you have smooth chocolate sauce.
  • Add the pecan nuts and fold into the chocolate.
  • Pour the chocolate ganache filling out over the oreo crust and smooth down evenly. Place into the fridge for a few hours* to set completely.