For the crust:
- 1 1/2 cups vegan graham cracker crumbs (check the ingredients to ensure they’re vegan)
- 1/4 cup melted vegan butter or coconut oil
- 2 tablespoons maple syrup or agave nectar
For the filling:
- 2 cups raw cashews, soaked in water for at least 4 hours or overnight
- 1/2 cup coconut cream (the thick part from a can of full-fat coconut milk)
- 1/3 cup lemon juice (about 2 lemons)
- 1/3 cup maple syrup or agave nectar
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- A pinch of salt
For the topping (optional):
- Fresh berries, fruit compote, or vegan chocolate chips
