Vegan, Gluten-Free Coconut Cream Pie

Bake Time: 20 min for crust, 20 for filling at 325 and 350 respectively

Crust: - 2 cups nuts -2 teaspoons coconut oil -1 tbsp sugar

-1/2 cup sugar-24 oz firm tofu -1 cup coconut milk (thick, chilled works best) -1 cup shredded coconut + ½ cup shredded coconut, toasted for top-2 scoops vanilla protein powder (check to make sure it is egg white powder/has no gluten) -1 tsp vanilla + ½ -coconut extract to taste

Preheat oven to 325. Food process the nuts, melted coconut oil, and sugar. Press mixture into a pie pan and bake for 20 min. Meanwhile, toast the ½ cup of coconut and set aside. Food process or blend all of the other ingredients together. Once the crust comes out of the oven, increase temp to 350. Pour the filling into the crust and bake in over for an additional 20 min. Sprinkle the toasted coconut on top. Refrigerate for at least 4 hours (best overnight).

submitted by /u/Cultural-Lettuce
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