Chocolate Mud Pie


Chocolate Mud Pie

  • Prep Time 15m
  • Cook Time 10m
  • Servings 8


  •  3/4 cup vegan butter
  •  1/2 cup sugar
  •  2 cups digestive biscuit crumbs
  •  1/2 cup porridge oats
  •  1 1/2 pkg silken tofu
  •  250 g dark chocolate
  •  1/4 cup sugar
  •  1/4 cup maple syrup


  • Preheat the oven to 190°C. Lightly grease a springform pan or pie dish.
  • Melt the vegan butter in a small saucepan, add 1/4 cup of sugar, and stir. Turn off the heat and add the crumbs and oats. Stir until you have a thick, sticky mixture.
  • Press into the pan, forming a crust.
  • Bake in the oven for about 10 minutes, checking often. Set aside to cool.
  • In a food processor, blend the tofu until creamy and smooth. Melt the chocolate in the microwave or on the hob and blend with the tofu until well incorporated.
  • Add the remaining sugar and the maple syrup. Blend again until smooth.
  • Pour into the crust. Place in the fridge for 2 hours or overnight.

Recipe Adapted From An Ode to Mung Beans