Oreo Crust:
24 Oreos
1 TBSP coconut oil
Process into food processor until fine and clumpy. Press into pie pan. Refrigerate.
Cherry Cream Layer:
1 Mori Nu firm or extra firm silken tofu
1 3/4 Cup powdered sugar
2/3 Cup non-dairy cream cheese
1/2 TBSP lemon juice
1 tsp vanilla
3 TBSP arrowroot
2 TBSP cherry jam (you will need an additional 4 TBSP for pie(s)
Combine all ingredients in a food processor until incorporated and creamy. Pour over the fudge layer and place in the refrigerator.
Fudge Silk Layer:
1 Pkge Mori-Nu Firm Tofu
2 TBSP arrowroot powder
2 TBSP cocoa powder
3 TBSP non-dairy milk
2 TBSP agave
1/2 tsp vanilla
1 and 2/3 Cup melted chocolate chips.
Combine all in food processor until smooth and creamy. Then refrigerate until firm (at least an hour).
Coconut Whip Cream ( I used chocolate coconut cream by adding 3 TBSP cocoa to it but I think I'd like the contrast of the plain version better.)
1 Can pre-chilled full fat coconut milk. This needs to be in your fridge for 48 hours at least to cause the milk to separate into layers. You will scoop the thick layer into a bowl and begin whipping. Save the liquid watery milk for another use like smoothies or Thai cooking.
3 TBSP powdered sugar
1/2 tsp vanilla
Pipe whipped cream around the pie(s). Spoon cherry jam into center. Refrigerate at least two hours. Overnight is better.
