Ingredients - Crust

• 2 cups (one and a half packs) Biscoff cookies

• 1 ½ sticks of vegan butter

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Ingredients - Filling

• 16oz Silken Tofu

• ½ cup raw cashews (soaked overnight)

• 1 can sweetened condensed coconut milk

• 1 can coconut milk

• 1 cup vegan yogurt

• ¼ cup cornstarch

• 1 Tbsp Agar-agar powder

• 2 tsp vanilla extract

• ¼ cup of sugar

• Pinch of salt

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Ingredients - Topping

• 1 pint fresh strawberries (washed, trimmed, cut in half)

• ½ cup strawberry jam

• ½ tsp cornstarch

• ½ cup cold water

 

Directions:

Pie shell:

1. In a food processer blitz the cookies into crumbs.

2. Melt the vegan butter.

3. Mix the two until all the crumbs are combined. In a springform pan line with parchment paper. In the pan add in half of the crumb mixture, with a glass make circular motions working the crumbs up the side of the springform pan build the side walls of the pie shell crust.

4. Add in the second half of the crumbs, with the glass press and smooth the base of the pie shell.

5. Put in the freezer for an hour or more to allow the shell to firm.

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Filling :

1. In a blender add all filling ingredients. Blend until smooth and frothy

2. Add mixture to a saucepan on the stove top on medium heat. Using a whisk keep stirring the mixture, insuring it does not start to stick or burn on the bottom of the saucepan.

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