Ingredients

The following ingredients have 12 Servings
  • 24 Oreo Cookies
  • 1/4 cup Melted Vegan Butter ((56g))
  • 1/2 cup Smooth salted Peanut Butter ((125g))
  • 1 cup Canned Coconut Cream ((240ml) Unsweetened)
  • 1/4 cup Cocoa Powder ((21g) Unsweetened)
  • 1 cup Powdered Sugar ((120g))
  • 1 1/4 cups Canned Coconut Cream ((300ml) hardened cream only from one 14-ounce can, chilled overnight in the fridge)
  • Crushed Peanuts
  • Vegan Chocolate Sprinkles

Instruction

  • Place the Oreos into the food processor and process into a fine crumble.
  • Melt the vegan butter and pour over the crushed Oreos and mix in properly.
  • Pat firmly down into a pie dish and place into the freezer to set.
  • Now add the peanut butter, coconut cream, cocoa powder and powdered sugar into the bowl of your stand mixer and beat together until perfectly smooth.
  • Pour this out over the Oreo cookie base and place into the refrigerator to set.
  • Once the peanut butter chocolate mousse layer has set to firm, prepare your topping. Remove your chilled can of coconut cream from the fridge, and spoon out only the cream section which will have risen to the top. Throw out the watery section that remains.
  • Add this to the bowl of your stand mixer and whip it up until it has reached whipped cream consistency.
  • Smooth down the whipped cream topping on top of the chocolate peanut butter mousse center.
  • Top with crushed peanuts and vegan chocolate sprinkles and serve.