This cool and creamy dessert will have even the pickiest pastry connoisseur asking how you did it. You can send them to this page…or keep the secret to yourself.
28 sandwich cookies
6 1/2 Tbsp vegan butter (or dairy butter), melted
1 (15oz.) can coconut cream
1 cup raw macadamia nuts, soaked in water for 6 hours
1/4 cup raw almonds, soaked in water for 6 hours
1/2 cups Banán's macadamia nut honey butter
2 tsp vanilla extract
1/4 cup maple syrup
1/4 cup coconut oil
Pinch of salt
Mini peanut butter cups
Fruit of choice
- Preheat oven to 350ºF. To make the crust, place the cookies and melted butter into the bowl of a food processor. Pulse until the mixture turns into fine crumbs.
- Transfer the mixture to a 9- or 10-inch pie dish or tart pan. Press firmly into an even layer on the bottom and sides of the dish. Bake 10 minutes, remove from oven, and cool completely.
- To make the filling, blend all ingredients in a high speed blender until smooth and creamy. Pour into crust and refrigerate overnight.
- Once set, top with fruit and Mini Peanut Butter Cups. Slice and serve immediately. Refrigerate leftovers for up to one week.