Chocoholics rejoice! This perfect pie is made with a biscuity base and rich chocolate filling. Find more recipes like this in our Plant Based Recipe Collection.
SERVES 6
Makes a 20cm (7 ½ inch) pie
INGREDIENTS
FOR THE CRUST
FOR THE FILLING
METHOD
Line a 20cm (7 ½ inch), loose bottomed, shallow cake tin. To make the biscuit base, put the oreos (including the cream in the centre of the biscuits) into a food processor and blitz, scraping down the sides occasionally, for 2-3 minutes or until the crumbs are fine. Add the plant based melted butter and continue to process until the mixture comes together.
Spoon the crumb into the prepared cake tin, pushing the crust up the sides to create a substantial edge or use a straight sided glass to further compact the bottom and sides and create a professional finish. Try to get the crust to the thickness of a one pound coin. Refrigerate for 1 hour, or until firm.
Empty the cornflour into a small bowl and slake in with 2-3 tablespoons of the oat milk, this will prevent lumps forming. Empty the remaining oat milk, coconut cream, caster sugar and cocoa powder into a medium sized pan and pour in the cornflour mixture. Transfer to a medium heat and bring the pan to a simmer, stirring all the time. Continue to cook for 5 minutes, until the mixture has thickened. Remove from the heat and stir through the chocolate which will melt in the residual heat of the pan. Continue to stir until the chocolate has completely melted.
Pour the warm mixture into the prepared tart case and allow to cool in the fridge for 4 hours or, preferably, overnight.
Just before serving, sprinkle with sea salt and cut into slices.
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