You will need: a 21cm loose-bottomed tart tin, lined and lightly greased 


Serves 10-12

Ingredients:

100ml almond milk

275 silken tofu

75g Pip and Nut Chocolate Almond Butter (or regular almond butter)

250g Doisy and Dam Maca, Vanilla & Caco Nibs bar broken in to pieces 

1tsp vanilla bean paste or extract

For the crust:

300g Oreo cookies, broken into smaller pieces

175g coconut oil, melted

 

Method:

  1. Begin my making the crust. Tip the biscuit into a food processor, blitz to crumps and pour in the coconut oil. (You could also bash the biscuits into crumbs with a rolling pin in a plastic food bag, then stir in the oil).
  2. Press the biscuit mixture into the base and sides of the tin – the easiest way to do this is by flattening it with your hand under a sheet of cling film, then smooth the surface with the bag of a large spoon. Place in the fridge to set.
  3. Blend the tofu, chocolate, almond milk, almond butter and vanilla until smooth. Melt the chocolate in a bain marie (a bowl placed over a pan of simmering hot water) or microwave in 2 second bursts, stirring in between. Add to the processor and blend until smooth and combined – occasionally scraping down the sides with a spatula if needed.
  4. Pour the filling into the Oreo crust and chill for at least 4 hours or preferably overnight. Before serving, add a sprinkling of sea salt and decorate how you wish Devour!