The one sweet snack that gas station gods have granted us vegans is Oreo chocolate cookie sandwiches. Whenever my partner or I crave chocolate, it’s super easy to walk to a convenience store and pick up a package of these delicious morsels and then gorge ourselves until we don’t want to even look at an Oreo cookie for at least a week. Co-workers and friends are usually pretty shocked to discover that Oreos are vegan, but then I point them to this list on PETA’s website and they realize vegan food is everywhere. (That makes veganism sound like a cult thing. It’s not. I swear.)
Recipe post: Oreo Dream Pies
Sometimes stuffing our faces with Oreos isn’t quite enough, though. Sometimes we need more chocolate, or a more filling sweet snack. Lucky for us, Oreos are excellent for baking. If you’re a fan of chocolate mud pies or any kind of chocolate cream, then I’ve got the perfect recipe for you.
A few days ago, we had some friends over for dinner and I had the rare opportunity to cook a three-course meal. When it’s just my partner and I, going full stop on a massive meal and using tons of dishes isn’t always practical; although our new apartment does have a dishwasher (fondly named Steve), we prefer to dirty as few things as possible and then wash them by hand once we’ve eaten and digested. However, when we have friends over, it’s a perfect excuse to try new recipes and even revisit some old favorites, which we did the other night.
For dessert, I whipped up some of these Oreo Dream Pies (so named because my phone autocorrected the word “cream” to “dream” when I posted about them on Instagram, but also because they are dreamy). They went over very well, but I’ve since tweaked the recipe just a little in order to perfect it. The raspberry topping not only make these pies look adorable, they add a tartness to the flavor that is absolutely incredible.
The crust is spongey and rich, which marries it well to the light, creamy top layer. Altogether, these pies are a chocolate lover’s dream. I recommend having a glass of non-dairy milk handy to accompany the rich, decadent flavor. (After all, Oreo is “milk’s favorite cookie”.)
This dessert is wicked easy, but it does need to be prepared ahead of time so that each component has time to set up. Both times that I made these pies, I gave myself at least four hours prior to when we planned to enjoy them. Keep that in mind! These pies are sweet and creamy, but they require a little extra love, space and time to reach their full potential.
Oreo Dream Pies
Prep Time: 10 minutes | Chill Time: 3-4 hours | Total Time: 3-4 hours
What you’ll need:
- 10-12 Oreo cookies
- 1 Egg Replacer egg or 1 flax seed egg
- 1 tsp. vanilla extract
- 1/4 block silken tofu, rinsed and patted dry
- 3 tbsp. agave nectar or pure maple syrup
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 4 oz. semi-sweet vegan chocolate, melted
- fresh raspberries for topping
What you’ll do:
- Add Oreo cookies to a food processor and blend until they create a fine dust. Then, add “egg” and vanilla extract and blend until smooth, about 1 minute.
- Using a rubber spatula or spoon, evenly divide mixture into four ramekins or small bowls, leveling until flat. Put ramekins in the freezer for at least 2 hours to chill. When removed, the crust should be spongey but firm.
- About five minutes prior to removing ramekins from the freezer, add your tofu, agave nectar, vanilla extract and salt to a food processor and blend until the mixture is smooth but still a little lumpy, about 30-45 seconds.
- Melt your semi-sweet chocolate using a double boiler (I have a set of metal bowls that are perfect for this: I heat water in my electric kettle and pour it into the biggest bowl, then add the unmelted chocolate to the medium-sized bowl and let it float in the water until the chocolate starts to melt). You will likely have to stir the chocolate for 2-3 minutes until it is all melted and creamy.
- Add the chocolate to the food processor and blend until mixed with the rest of the ingredients, usually 1-2 minutes.
- Remove ramekins from the freezer. Using a rubber spatula or spoon, evenly divide tofu mixture into the ramekins and level until flat. Top with raspberries (as many as you like!) and put in the fridge to chill for at least 1 hour.
- Serve and enjoy!