Ingredients
Crust
- 16 original oreos or oreo-style cookies
- 4 tablespoons vegan butter
- ¼ teaspoon sea salt
- 20 g CULTO Cacao powder
- 1 ¾ cups of 80% CULTO chocolate
- 80% CULTO Chocolate triangles
- 1 ½ cups of freshly squeezed orange juice
- 50g granulated sugar
- 400 g whipping cream
- 1 ¼ cups Greek-style vegan yogurt
- 1 tablespoon orange zest, freshly grated
- 1 tablespoon coconut oil
- Orange slices
Process:
- Line the bottom and sides of a removable bottom pie plate with some parchment paper.
- Add the freshly squeezed orange juice to a saucepan and bring to a boil over medium heat. Continue to simmer for about 10-20 minutes until the mixture has reduced to 120ml.
- Once reduced, add the sugar, whisk and cook for another minute until dissolved. Bring the orange reduction to room temperature.
- Add the crackers and salt to your food processor and blend for about 30 seconds until finely ground. Add the vegan butter and mix again until evenly combined and the mixture sticks between your fingers.
- Press the cookie mixture into the bottom of the pie pan and smooth it out with the back of a spoon, making sure it is compact. Reserve in the fridge while you prepare the filling.
- Melt the chocolate in a double boiler with a tablespoon of coconut oil, stir until smooth and let sit for 15-20 minutes to cool.
- Add the heavy cream and yogurt to a large mixing bowl and beat with an electric mixer for 2-3 minutes, until light and fluffy.
- Add and beat the cacao powder and orange zest until blended.
- Lastly, alternate between adding the melted chocolate and the orange reduction in 3 increments each, beating each time to incorporate into the whipping cream mixture. (one part orange and whisk, another part chocolate whisk, etc.)
- Transfer the filling to the cake pan with a spatula to smooth it out. Place in the refrigerator to set for 4 hours (or overnight if you prefer). Once curdled, remove the cake from the mold.
- Decorate with the orange and chocolate slices. Enjoy!