Ingredients
Scale
Crust:
- 1 ½ cups vegan graham cracker crumbs
- 1 tbsp coconut sugar
- 6 tbsps vegan butter, melted
Filling:
- 1/2 cup vegan eggnog
- 1 can coconut milk, full fat
- 1 cup coconut oil (melted)
- 1/2 cup cashews, soaked overnight
- 1/2 cup coconut sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
Instructions
- Make the crust. Melt the vegan butter and stir into graham cracker crumbs with the coconut sugar. Press into a springform pan about halfway up the sides. Place in the fridge until ready to fill (you can also bake this if preferred on 375 degrees for 10 minutes)
- Make the filling: Throw all the ingredients in the food processor or blender, and blend until smooth. Pour into the crust and chill in the fridge for a few hours or ideally overnight. Top with vegan coconut whip and nutmeg and serve! It holds shape, but I’d refrigerate when not being served!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1