I have finally got some money, I am back working at hillside animal sanctuary (where I was working when I first started my blog) and so I decided to splash out on some essential, ya know- chocolate, vegan cream cheese and oreos. I was ment to be making some cupcakes for my friend to take to a non-vegan BBQ so there would be at least something vegan they could eat when they got there so brought some extra chocolate but all of a sudden I thought, hey why don’t I make a chocolate silk pie with a oreo crust instead? So using the things from my cupboard I made the chocolate silk pie, but hen I thought “hey, why waste the filling from those oreos?” And I ended up with a cheese cake topping. I think this is hands down my most impressive kitchen experiments everything just fell into place. It was just perfect. This recipe makes two 8″ pies so feel free to half it.
2 1/2 packs oreos, the cookie part for the base (reserve the filling for the cheese cake layer)
6-8 tbsp melted vegan margarine
4 tbsp golden unrefined caster sugar
1 cup soy milk
3 tbsp golden flaxeseed
1/2 cup canola oil
1 tsp cider vinegar
1/4 cup agave syrup
3 tbsp cocoa powder
200g quality dark chocolate
the filling from the oreos
1/2 packet of toffruti vegan cream cheese
1 cup icing sugar
4 tbsp soy milk
Grease two 8″ pie dishes well. Scrape out the innards of the oreos with a knife and reserve for the topping,break the oreo cookies into little pieces and process in a food processor until you have cookies crumbs. Mix in a mixing bowl with the golden unrefined caster sugar and the melted vegan margarine and press into the prepared pie dishes, if it sticks to your fingers dampen your fingers by dipping in a dish of water. Place in the fridge to set. In a food processor process the flax seed with the soy milk, cider vinegar and agave until slightly thickened, now add the oil 2-3 tbsp’s at a time and process until combined and lovely and thick. Scrape into a bowl and whisk in the cocoa powder. Melt the chocolate carefully in a microwave by heating it 30 seconds at a time and them stirring for a few minutes and microwaving again. Do this until the chocolate is smooth. Poor the chocolate into the rest of the mix whilst whisking it until you have a thick smooth mixture and then you can split it between the two pie crusts and smooth it out with a spatula. For the cheese cake layer, beat together the oreo filling, vegan cream cheese until smooth and add the soy milk, beat until smooth before whisking in the icing sugar carefully. Top with extra chunks of oreo cookies and chill until firm.