Tangerine Cream Pie
Ingredients
Gingersnap Crust
- 2 cups gingersnap cookie crumbs
- ¼ cup dark brown sugar
- 1 stick vegan butter, melted
Filling
- 3 cups soaked cashews, drained and rinsed
- 1/3 cup coconut oil, melted
- ¼ cup coconut cream
- 6-12 medium tangerines, juiced and zested
- 1 cup agave
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°. Line a springform pan or round cake pan with parchment paper.
- In a large bowl, combine all Gingersnap Crust ingredients until well combined. Press the mixture against the side of the bowl. The mixture should be malleable and hold together.
- Press Gingersnap Crust into bottom of lined pan. Bake for 10 minutes or until fragrant and the crust has set. Remove and let cool completely on a wire rack.
- In a high power blender, blend Filling ingredients until smooth and creamy. Pour over crust and gently tap pan to release any bubbles.
- Freeze for 4-6 hours or until filling has firmed up. Let thaw 5 minutes prior to serving. Enjoy!