Vegan Chocolate Cream Pie with Oreo Crust
Vegan Chocolate Cream Pie is made in an Oreo crust for a delicious combination of silky smooth chocolate mousse and the classic Oreo flavor everyone loves. This chocolate dessert is a chocolate lovers dream, yet light enough that it just melts in your mouth. As a bonus, the chocolate mousse filling is made with high protein tofu to help balance your blood sugar.
Nut Free, Egg Free, Dairy Free
Ingredients
Scale
For the Oreo crust:
- 25 Oreo cookies or gluten free chocolate sandwich cookies
- ¼ cup vegan butter substitute, melted
For the chocolate cream filling:
- ¾ cup mini chocolate chips
- 1 tablespoon melted or liquid coconut oil
- 1 16oz package of silken tofu
- ½ cup No Sugar Added SunButter
- ¼ cup unsweetened cocoa powder
- Pinch of salt
Instructions
To make the Oreo crust:
- In a food processor pulse Oreo cookies until crumbs form. Transfer to a medium bowl and mix in the vegan butter substitute.
- Press the Oreo crumbs into the bottom of an 8-inch springform cake pan or pie dish. Set aside or refrigerate while you prepare the filling.
To make the chocolate cream filling:
- Add chocolate chips and coconut oil to a glass dish. Microwave in 30-second intervals, mixing in between, until fully melted.
- In a high-powered blender or food processor blend together silken tofu, SunButter, cocoa powder, salt and melted chocolate. You may need to pause to scrape down the sides of the blender to ensure all ingredients are blended well.
- Pour the chocolate cream filling on top of the Oreo crust. Ensure the top is smooth with a spatula.
- Refrigerate for at least 6 hours, or overnight. Enjoy!
Find it online: https://chelseyamernutrition.com/vegan-chocolate-cream-pie/