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  • Writer's pictureSoyfoodscouncil


Sammy Mila

Crème Cupcakes

Des Moines, IA

18 Oreos, crushed

3 tablespoons butter, melted

1-12.5 oz pkgs Nori-Mu Fortified Silken Tofu

½ cup creamy peanut butter

½ cup semi-sweet chocolate chips, melted

2 tablespoons soy milk

In a medium bowl, combine crushed Oreos and melted butter.

Transfer Oreo mixture to a 14x4-inch rectangular tart pan or a 9-inch round tart pan. Press into

the bottom and halfway up the sides. Chill until ready to use.

Meanwhile, in a blender combine tofu, peanut butter, melted chocolate, and milk. Blend for 4-5

minutes, or until smooth, scraping as needed.

Spread the tofu mixture over the chilled crust; chill for at least 1 hour or up to 24 hours,

covering if chilling more than 4 hours.

Slice and serve. Garnish with an additional drizzle of melted chocolate, if desired.

Yield: 8 servings

*To make this gluten-free: use gluten-free oreos

*To make this vegan: use vegan butter, vegan chocolate chips

*To make this vegan AND gluten-free: make all changes as listed above

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