Minutes Prep time: 20
Minutes Total time: 720
Servings: 12
Difficulty: easy
CRUST:
5 vegan gingerbread cookies
1 tablespoon Earth Balance® Organic Coconut Spread
2 dates
FILLING:
2 cups raw cashews, soaked in water overnight
1/2 cup Earth Balance® Organic Coconut Spread
1/2 teaspoon vanilla extract
1 medium pink grapefruit
2 teaspoons lemon juice
1/4 cup agave sweetener
2 tablespoons Dragon Fruit (Pitaya) or 1 packet frozen Pitaya puree
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 16 mg | 2% |
| Carbohydrate | 19 g | 6% |
| Cholesterol | 1 mg | 0 |
| Total Fat | 11 g | 17% |
| Iron | 2 mg | 10% |
| Calories | 181 kcal | 9% |
| Sodium | 12 mg | 1% |
| Protein | 4 g | 8% |
| Saturated Fat | 2 g | 10% |
| Sugars | 10 g | 1% |
| Vitamin C | 11 mg | 18% |
Prepare an 8" x 8" dish with parchment paper and set aside.
Place the gingerbread cookies, 1 tablespoon Earth Balance® Organic Coconut Spread and pitted dates in a blender and process until crumbly. Transfer to the parchment-lined baking dish and press into the bottom of the pan to form the crust.
Add all filling ingredients to the bowl of a food processor or high-speed blender and blend until smooth and creamy.
Pour the filling over the crust and smooth with a spatula.
Chill in the fridge overnight to set. Slice and serve.
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