Based on a recipe from Mark Bittman. You could also use plain bread crumbs, graham crackers, Oreos or any other crunchy cookie. I think I'd leave out the sugar if I were to use Oreos.

Ingredients

8 serv.

g ginger snaps, check to make sure they're vegan240
g oil, neutral flavored40
g brown sugar (optional)↗20
pinch salt↗1

Step-by-step instructions

1
Preheat oven to 350º F (180ºC).
2
Place the ginger snaps in TM bowl. Blitz 10 seconds/speed 10. Scrape down. Re-blitz if there are any large cookie bits left (or pick them out and eat them, like I do).
3
Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down.
4
Press into pie or tart tin.
5
Bake for 10-15 minutes, just until brown.
6
Allow to cool completely before filling. The crust will get crispier and crispier as it cools.

Source: food.com

Original recipe ↗

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