Vegan Chocolate Espresso Pie
4 hrs 30 min + overnight chill8
A no-bake vegan pie with an Oreo-coffee crust, silken chocolate-espresso filling, and whipped cream topping.
| prepLine the base of a loose-base 8" round cake tin with greaseproof paper. | ||||||||
| 80 g dairy-free butter | Melt butter, blend Oreos, mix with coffee | Press crust into tin, compact well | Pour filling over crust, level with spoon | Chill 4 hrs or overnight until firm | Spread coffee cream on filling, swirl evenly | Whip coconut cream, pile on top | Grate chocolate over top, chill until set | Slice with sharp knife and serve |
| 250 g Oreo cookies (or gluten-free chocolate cookies) | ||||||||
| 1 tablespoon ground coffee | ||||||||
| 300 g dairy-free dark chocolate | Melt chocolate & coffee in bain-marie | Blend chocolate mixture with tofu, sugar, condensed milk & milk until smooth | ||||||
| 2 tablespoons ground coffee / coffee granules | ||||||||
| 420 g silken tofu | ||||||||
| 100 g caster sugar | ||||||||
| 2 tablespoons vegan condensed milk | ||||||||
| 2 tablespoons dairy-free milk | ||||||||
| 220 ml dairy-free whipping cream | Whip dairy cream & coffee granules until thick | |||||||
| 2 tablespoons fine coffee granules | ||||||||
| 1 can coconut whipping cream | ||||||||
| Dairy-free dark chocolate shavings (optional decoration, grated) | ||||||||
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