Ingredients
Equipment
Method
Crust
- Place cookies in a food processor and pulse until you have crumbs.
- Mix in the coconut oil. Continue processing until the crust comes together slightly crumbly dough.
- Using your hands press firmly into an even layer in an 8x8 parchment lined pan.
- Place pan in the freezer for the crust to set while making the filling. At least 10-15minutes.
Filling
- Clean the food processor clear of crust crumbs, then add cream cheese, coconut cream, raspberries, maple syrup, lemon juice and vanilla extract into the processor and blend until creamy. Scrape down edges as needed.
- Pour filling on top of the crust and smooth with the back of a spoon.
- Place back in the freezer for at least 4 hours or overnight.
- Let thaw for about 10-15 minutes before cutting.
- Garnish with fresh raspberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes
Dairy Full Option: If you are not dairy free, you can substitute 2-8oz packages of regular cream cheese in place of the dairy free cream cheese & coconut cream.