Prep

1. Lightly grease the bottom and sides of a 9 inch pie or tart pan.

2. Melt the vegan butter until fully liquid and set aside.

Crust

1. Add Oreo cookies to a food processor and pulse until finely crumbled.

2. Combine cookie crumbs with melted butter and mix until a dough like texture forms.

3. Press evenly into the bottom and sides of the prepared pan.

4. Set aside and rinse the food processor.

Filling

1. Melt the chocolate chips in a microwave safe bowl using 20 to 30 second intervals, stirring between each, until smooth.

2. In a blender or food processor, blend silken tofu, non dairy milk, brewed coffee, salt, and optional extract until completely smooth.

3. Add the blended mixture to the melted chocolate and fold together until glossy and thick.

4. Pour filling into the prepared crust and smooth the top as desired.

5. Refrigerate for at least 4 to 6 hours until fully set.