May 27, 2019
12 graham crackers, vegan ones
2 Tbsp sugar
1/2 cup softened earth balance
2, 8oz packages vegan cream cheese
7 oz condesned coconut milk
1 Tbsp vanilla extract
15 oz coconut cream
6 oz Stawberry flavored Follow Your Heart Yogurt (SHIT IS BOMB)
1 cup powdered sugar
1 tub EatPastry Chocolate Chip (or any flavor) cookie dough
1 tub of our cookie dough (choc chip, gluten free or regular, up to you)
1 can of vegan whipped cream (this is ReddiWhip made with Almond Milk)
For the crust, mix everything together in a food processor. Once totally combined press the mixture into the bottom of a springform pan. Refrigerate while you make the filling.
For the filling, mix everything together using a KitchenAid mixer or beaters. Go long enough for it to be super creamy. You can't over-mix.
Then pour it in your springform pan on top of the crust. Add chunks of COOKIE DOUGH and gently press them into the mixture.
Then freeze overnight.
Remove from freezer and use a knife to loosen the sides (I run mine under hot water to help smooth the edges). Then slowly remove springform pan sides.
Then top with a nice thick layer of cookie dough, sliced fresh berries along the edges, and tons of whipped cream.