Yield: 12 servings

Ingredients

Crust:

28 Chocolate Sandwich Cookies

6 ½ tablespoons vegan butter (or dairy butter), melted

Filling:

1 (15 ounce) can coconut cream

1 cup raw cashews, soaked in water 6 hours

¼ cup raw almonds, soaked in water 6 hours

¼ cup Justin’s® Maple Almond Butter

2 teaspoons vanilla extract

¼ cup maple syrup

¼ cup coconut oil

Pinch of salt

Toppings:

5-6 Justin’s®  Mini Dark Chocolate Peanut Butter Cups, halved

Fruit of choice

Instructions

1.    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.

2.     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.

3.     To make the filling, blend all ingredients in a high speed blender until smooth and creamy. Pour into crust and refrigerate overnight.

4.     Once set, top with fruit and Mini Peanut Butter Cups. Slice and serve immediately. Refrigerate leftovers for up to one week.