Ingredients:
1 cup raw cashews, soaked
1 cup coconut cream
8 ounces vegan cream cheese
1 tablespoon arrowroot powder
seeds of 1/2 vanilla bean
2/3 cup maple syrup
1 tablespoon coconut oil
juice of 1/2 lemon
a pinch of salt
1-1/2 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup vegan butter
a pinch of salt
Combine filling ingredients in a blender and set aside.
Combine base ingredients and press into a parchment paper lined baking dish. Pour the filling mixture over it.
Bake for 1 hour at 325 and allow to cool 10 minutes before transferring to the refrigerator.
Serve with coconut whip, preserves, or fresh berries.
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