We all enjoyed this almost unbelievably rich and decadent cake at the working bee last weekend! Thanks to Hannah for sharing the recipe!
Chocolate mousse pie
Crust
1 1/4 cups vegan chocolate cookie crumbs (i used oreo)
1/3 cup melted marg
Peanut butter layer
1 cup peanut butter
1 cup icing sugar
3 tbsp marg
1/4 cookie crumbs
Chocolate mousse
1 12.3 oz pack firm silken tofu
1/2 cup vegan cream
1/4 cup white sugar
1 tsp vanilla extract
2 tbsp kahlua 2 tbsp vegan marg
1 1/2 cup vegan choc chips
Combine cookie crumbs and margarine and press into 9 inch tin. Refrigerate till peanut layer ready. Combine peanut butter icing sugar, marg, cookie crumbs in bowl beat with electric mixer. Spread into tin and refrigerate till mousse is ready Melt chocolate chips and marg together, set aside for few mins. Puree tofu in blender, add cream and blend till smooth. Pour into a bowl, add sugar vanilla and kahlua and mix whilst pouring melted chocolate into mixture. Pour into tin and refrigerate for at least 4 hours.
Chocolate mousse pie
Crust
1 1/4 cups vegan chocolate cookie crumbs (i used oreo)
1/3 cup melted marg
Peanut butter layer
1 cup peanut butter
1 cup icing sugar
3 tbsp marg
1/4 cookie crumbs
Chocolate mousse
1 12.3 oz pack firm silken tofu
1/2 cup vegan cream
1/4 cup white sugar
1 tsp vanilla extract
2 tbsp kahlua 2 tbsp vegan marg
1 1/2 cup vegan choc chips
Combine cookie crumbs and margarine and press into 9 inch tin. Refrigerate till peanut layer ready. Combine peanut butter icing sugar, marg, cookie crumbs in bowl beat with electric mixer. Spread into tin and refrigerate till mousse is ready Melt chocolate chips and marg together, set aside for few mins. Puree tofu in blender, add cream and blend till smooth. Pour into a bowl, add sugar vanilla and kahlua and mix whilst pouring melted chocolate into mixture. Pour into tin and refrigerate for at least 4 hours.