Oreo Cups
Decadent Oreo and chocolate cups topped with creamy vegan whipped cream.
Instructions
- Refrigerate the canned coconut milk overnight to separate the cream from the water.
- Crush the Oreo cookies and fill each cup with 1 spoonful of cookie crumble.
- Melt the cooking chocolate in a microwave or using a double boiler.
- Mix the coconut cream with the melted chocolate until smooth and creamy.
- Whip the vegan whipped cream and pipe it onto each cup.
- Pour the chocolate mixture over the whipped cream and refrigerate for about 1 hour.
- Now pipe the rest of the whipped cream on chocolate and garnish with Oreo cookies or any topping of your choice.
- Refrigerate for an additional 2 hours before serving. Store in an airtight container for up to a week.
Notes
- Keep a few cookie crumbs aside if you want extra garnish on top.
- For the cleanest layers, chill after each major layer (base → cream → chocolate → cream).
- Use only the coconut cream portion for a thicker chocolate layer that sets nicely.
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Spatula
- Whisk
- Rolling Pin
- Food Processor
- Microwave
- Saucepan
- Stove
- Cup
- Spoon
- Hand Mixer
- Piping Bag
- Food Storage Container
Nutrition Facts
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