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Ingredients
For the crust:
1 ½ cups graham cracker crumbs (or crushed vegan cookies)
1/3 cup coconut oil, melted (or vegan butter)
2 tablespoons sugar (optional)
A pinch of salt
For the lemon filling:
1 cup canned coconut milk (full fat for creaminess)
1/2 cup fresh lemon juice (about 2-3 lemons)
Zest of 2 lemons
1/2 cup maple syrup (or agave syrup)
1/4 cup cornstarch
1/4 teaspoon turmeric (for color, optional)
1 teaspoon vanilla extract
Instructions
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