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Saturday, 3 August 2013

Ohlala's Oreo Strawberry Pie

Serving - 6
Preparation time: 20 minutes (+30min to chill)

A chewy crunchy oreo crust, covered in a creamy chocolaty filling, with a middle and a top lawyer of luscious strawberries... 

Suffice it to say that an unlimited amount of this oreo strawberry pie figures on my 'top 5 things I would take to a desert island' list. Yes, it is that good!


the crust
1 pack of oreo cookies (154 grams) 
3 T coconut oil
1T liquid sweetener (i used brown rice syrup)

the filling
150gr silken tofu
3 T soy vanilla yogurt
1 T liquid sweetener (i used brown rice syrup)
1 T cocoa powder
3 oreo cookies
1/2 t arrowroot (optional but will help thicken the filling)
1 T cocao nibs or dairy-free chocolate chips (optional)
1 tiny pinch of salt

a dozen ripe strawberries, sliced
1/2 T shredded coconut (optional)


The crust - Preheat the oven to 180°C/350°F. Blend all the crust ingredients together in a processor until they turn into a fine crumby micture. Spoon out into a small round baking dish and press the crust mixture down until it covers the whole surface. Place in the oven and bake for 6-10 minutes, until the crust is slightly bubbling. Remove and set aside to cool. 

The filling - Blend all the filling ingredients together in a blender until smooth. Place half the sliced strawberries over the crust, then pour the tofu chocolaty mix over the top and spread out evenly over the crust. Now place the remaining strawberries over the top and sprinkle with the shredded coconut, if using. 

Place in the freezer for about 1 hour and serve. If you are leaving it in the freezer for longer, allow a good 20 minutes for it to thaw. 

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