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