Ingredients

Crust

  • 1 cup graham cracker crumbs, finely ground
  • 1 cup almond pulp, drained and dried*
  • ⅓ cup coconut sugar
  • 2 tbsp melted vegan butter

Filling

  • 1½ cups cashews, soaked for 2 hours
  • ½ cup maple syrup
  • 1 can full-fat coconut milk (refrigerated overnight, only use the thick cream on top)
  • ¼ cup almond milk

Note: *To dry the almond pulp: Place filter basket inside the collector cup. Rest for 10 minutes to drain any leftover liquid. After, press the almond pulp with a spoon or spatula to ensure all of the moisture has been removed. It should feel like flour rather than mushy

Directions