Ingredients
Equipment
Method
- Make the Crust
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Lightly grease the sides.
- Blitz the 24 Oreos in a food processor into fine crumbs. Or seal them in a zip-top bag and crush them with a rolling pin. Stir in the melted vegan butter until the crumbs look like wet sand.
- Press the crumbs firmly into the bottom of the pan and about 1 inch (2.5 cm) up the sides, using the bottom of a glass to pack them tightly. Freeze for 15 minutes while you make the filling.
- Make the Filling
- Add the drained cashews, the solid coconut cream, maple syrup, powdered sugar, vanilla, and salt to a high-speed blender. Blend on high for 1 to 2 minutes, scraping down the sides, until completely smooth and silky with no grit.
- Pour the mixture into a large bowl and fold in the chopped Oreos with a spatula, reserving a small handful for the top if you like.
- Pour the filling over the chilled crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Cover loosely with foil or plastic wrap and freeze for at least 4 hours, until the cake is firm all the way through.
- Ganache & Assembly
- Place the chopped dark chocolate in a heatproof bowl. Warm the coconut milk in a small saucepan or the microwave until steaming but not boiling, then pour it over the chocolate. Let it sit for 2 minutes, then stir until glossy and smooth. Cool for 10 to 15 minutes until slightly thickened but still pourable.
- Pour the ganache over the frozen cake and spread it to the edges. Immediately sprinkle with the crushed Oreos and arrange the halved cookies around the top.
- Freeze for 2 more hours, or until the ganache is set. Before serving, let the cake sit at room temperature for 10 to 15 minutes. Run a warm knife around the edge, release the springform, and slice with a knife dipped in hot water and wiped dry between cuts.
Video
Notes
Make ahead: The cake keeps in the freezer, tightly covered, for up to 2 weeks. Freeze slices individually for grab-and-go treats.
Vegan Oreos: Standard Oreos contain no animal ingredients, but check the label in your country in case of cross-contact concerns or recipe changes.
Nut-free option: Replace the cashews with an additional 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of a nut-free vegan cream cheese. The texture will be slightly less rich.
Coconut cream tips: Use full-fat canned coconut milk without guar gum if possible, as it separates cleanly. Chill the cans for at least 12 hours.
Gluten-free: Use gluten-free chocolate sandwich cookies in place of Oreos. Nutrition (per slice) Calories 430 kcal Carbohydrates 42 g Protein 4 g Fat 28 g Saturated fat 18 g Cholesterol 0 mg Sodium 190 mg Potassium 270 mg Fiber 3 g Sugar 27 g Calcium 40 mg Iron 3 mg
Vegan Oreos: Standard Oreos contain no animal ingredients, but check the label in your country in case of cross-contact concerns or recipe changes.
Nut-free option: Replace the cashews with an additional 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of a nut-free vegan cream cheese. The texture will be slightly less rich.
Coconut cream tips: Use full-fat canned coconut milk without guar gum if possible, as it separates cleanly. Chill the cans for at least 12 hours.
Gluten-free: Use gluten-free chocolate sandwich cookies in place of Oreos. Nutrition (per slice) Calories 430 kcal Carbohydrates 42 g Protein 4 g Fat 28 g Saturated fat 18 g Cholesterol 0 mg Sodium 190 mg Potassium 270 mg Fiber 3 g Sugar 27 g Calcium 40 mg Iron 3 mg