Oreo Mousse Cakes

Once I start, I honestly cannot stop eating these, hopefully you'll feel the same! A silky and creamy chocolate mousse on top of a buttery oreo base, dreamy right?! They just so happen to be vegan as well as being ridiculously easy to make (and eat...)

Makes 12

INGREDIENTS:

• 1 packet of oreos (or similar)

• 70g butter (or vegan replacement)

• 350g silken tofu

• 100g dark chocolate or 50g dark chocolate and 50g milk chocolate if you want it sweeter

KIT LIST

• Rolling pin

• Oven

• Microwave

• 12 cup baking tray

• 12 cupcake liners

• Whisk

METHOD

• Preheat your oven to 180C

• Line your baking tin with the liners.

• Split the oreos in half and take the filling off the biscuit, keep the filling to one side. Try to keep the filling as a whole circle if poss!

• Put the biscuits into a sandwich bag and bash them with the rolling pin until they’ve all crumbled apart.

• Melt the butter in the microwave and pour it over the biscuits. Keep stirring until it looks like wet sand.

• Divide your biscuit mixture evenly between all of your cupcake liners, use the back of a teaspoon to press the mixture down flat.

• Bake the mix for 12 minutes and then leave for at least 30 mins to cool.

• Meanwhile, melt your chocolate in the microwave by putting in in for 30 seconds at a time before giving it a good stir. If it starts to stiffen, a dash of milk (or plant milk!) can work wonders, just make sure you keep stirring.

• Pour your tofu into a medium mixing bowl and then gradually add the chocolate, whisking the whole time

• Put your chocolate mixture in the fridge for 15 mins to firm up.

• Now divide your chocolate mixture evenly between your cupcake liners

• Add your oreo filling to the top of each one, either pop the whole circle on top or tear it into little pieces and sprinkle onto your mousse cake.

• Stick in the fridge for at least 4 hours (preferably overnight) until they’ve firmed up

• Stuff your face!!