Super Easy Chocolate Oreo Torte

Base

1. Pulse Oreo cookies in a food processor until finely ground, or alternatively place in a sandwich bag and crush using a rolling pin.
2. Transfer crumbs to a medium bowl, add the melted butter then mix thoroughly until combined and moistened.
3. Press the mixture onto the bottom of a 9-inch (23cm) round cake tin. A cake tin with a detachable base works best for this recipe.
4. Place the tin in the fridge for 30 minutes.

Ganache

1. Whilst the base is chilling, make the filling. In a medium heatproof bowl, place chopped dark and milk chocolate and set aside.
2. In a small saucepan, heat the cream and vegan butter to a low boil.
3. Remove from the heat and pour the mixture over the chocolate. Let it stand for one minute then stir the mixture until melted, combined and smooth.
4. Pour the filling mixture over the chilled Oreo crust and refrigerate until set – for a minimum of four hours or overnight.
5. Using a grater or vegetable peeler, grate the remaining chocolate over the top of the finished torte for decoration.