Vegan Creamy Chocolate Dessert with Cookies
Ingredients
- 400ml (1 can) Fairtrade coconut milk
- 200g vegan cream cheese (such as Violife)
- 2 tbsp powdered sugar + more to taste
- 100g vegan chocolate spread + more to taste (e.g., @sovegansofinenl)
- 100g Oreo cookies (optionally gluten-free)
Preparation
Refrigerate full-fat coconut milk overnight to make it firm with a layer of coconut water at the bottom. Scoop out the firm part, whip it with vegan cream cheese and powdered sugar until creamy using a mixer, and set aside four tablespoons.
Whip the chocolate spread into the remaining cream and add more to taste if desired.
Coarsely grind the cookies using a blender, food processor, or rolling pin.
Divide two generous tablespoons of chocolate cream into four glasses. Sprinkle a layer of cookie crumbs over each, spoon the remaining chocolate cream on top, and finish with the set-aside cream and extra cookie crumbs. Enjoy!
