25.4 ounce cans coconut creamdrained of water, if there is any
28-ounce packagesvegan cream cheeseI like Kite Hill, made from almond milk
25.3 ounce packagesplain vegan yogurtI like Forager, made from cashews
2boxessugar-free vanilla pudding mix
2lemonssqueezed & juicedzest scraped and reserved
Pulse the nuts in a food processor until ground into a meal. Alternately add coconut oil and dates, a little at a time until they’re blended. Use all the coconut oil called for if crust is too crumbly.
Scrape out crust material out of the processor and place in a glass rectangular baking dish. Press evenly with palms or a wide metal spatula. Note: the crust is perfectly suitable to eat raw, but I sometimes like to bake it to elicit the flavors of the nuts and coconut. If that’s your thing, bake in a 325 oven for 15 minutes on the middle rack. Nuts burn easily so keep a close eye! Remove from oven and cool completely before adding the filling.
Place coconut cream, cream cheese, and yogurt in a large mixing bowl and beat with electric hand beater until smooth. Gradually add vanilla pudding packets until well blended. Add lemon juice and zest and beat until blended.
If baking crust, wait until it cools before scraping filling over crust. If you’re leaving the crust raw, scrape filling on top of crust, spreading evenly with spatula. Cover with foil and refrigerate at least three hours or overnight.