28 Chocolate Sandwich Cookies
100 ml (6 ½ tablespoons) vegan butter (or dairy butter), melted
1 430 ml (15 ounce) can coconut cream
250 ml (1 cup) raw cashews, soaked in water 6 hours
60 ml (¼ cup) raw almonds, soaked in water 6 hours
60 ml (¼ cup) Justin’s® Maple Almond Butter
10 ml (2 teaspoons) vanilla extract
60 ml (¼ cup) maple syrup
60 ml (¼ cup) coconut oil
Pinch of salt
5-6 Justin’s® Mini Dark Chocolate Peanut Butter Cups, halved
Fruit of choice
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. Refrigerate crust for 30-40 minutes before adding the filling.
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.