Chocolate Cookie Mousse Tart
Ingredients
Crust
- 154g oreos
- 2 Tbsp (30ml) coconut oil, melted
Filling
- 400g silken tofu, extra firm
- 3/4 cup (170g) coconut cream, chilled (firm part only)
- 240g @ichoc_vegan_chocolate cookie chocolate, melted
- 3 Tbsp (45ml) coconut oil, melted
- 1/8 cup (10g) cacao powder
- 1 Tbsp (15ml) lemon juice
Topping
- crumbled oreos
- raspberries
Preparation
Line an 8” (20cm) cake or tart pan with baking paper.
For the crust, simply place the oreos into a food processor and pulse until crumbly. Add in the oil and pulse some more until you have a sticky mixture.
Transfer to the pan and press down evenly, then place in the freezer.
Melt your chocolate and set aside. Place all remaining filling ingredients, together with the chocolate in a high-speed blender and blend until smooth.
Pour into the pan and even out, then place in the freezer for min. 4 hours.
Decorate with more oreos and raspberries and serve.
