Ingredients
Scale
- 4 packs of Oreo cookies
- 1 mug of brewed espresso
- 250g of dairy-free block butter (softened)
- 420g of icing sugar
- 2 teaspoons of vanilla bean paste
- 80g of dairy-free vanilla yogurt
- 4 Oreo cookies (crumbled, for layering)
- 100ml of dairy-free whipping cream
- Additional Oreo cookies (for decoration)
Instructions
- Brew the espresso in your favorite coffee maker and set it aside to cool slightly.
- Cream the softened dairy-free butter in a mixing bowl until smooth and fluffy.
- Gradually add icing sugar and continue to mix until well combined and creamy.
- Stir in vanilla bean paste and dairy-free yogurt until the mixture is fully incorporated.
- Whip the dairy-free cream in a separate bowl until it forms soft peaks and gently fold it into the butter mixture.
- Dip each Oreo cookie into the cooled espresso briefly, making sure not to soak them too long.
- Layer the dipped Oreos at the bottom of a dish, creating a single layer.
- Spread half of the cream mixture over the first layer of Oreos, smoothing it evenly.
- Add another layer of dipped Oreos on top of the cream layer.
- Spread the remaining cream mixture over this layer and top it off with crushed Oreo cookies for decoration.
- Chill in the refrigerator for at least 240 minutes to allow the flavors to meld.
Notes
Use fresh espresso for the best flavor. Don’t rush the chilling process; letting it set will help the layers meld together beautifully.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegan