4 years ago10,000+ Views
WARNING: This is not a healthy recipe, but it is a fabulous one! Preheat oven to 350 degrees. Lightly oil spring form pan. Ingredients: Graham cracker crust Graham Crackers- 2 cups, finely ground Coconut- ½ cup Earth Balance (vegan margarine)- 6 Tablespoons, melted Sugar- organic, 5 Tablespoons Directions: Place the graham crackers and coconut in the food processor and pulse until finely ground, then add the melted Earth Balance and pulse until mixed. Then press into lightly oiled 9-inch spring form pan. Bake for 10 minutes and then remove to cool. Filling:

Blend all ingredients in the food processor and then pour onto crust in the spring form pan and place in the oven. Cook for 60-70 minutes. Topping: Sprinkle a thin layer of super fine sugar on the top of a cooled (refrigerated) cake. Either torch with a little chef’s torch or place under the broiler to carmelize the sugar and make the crunchy, hard topping. I prefer the torch because then the cake doesn’t get the heat of the oven after having been in the fridge.

That filling....oh my god
I am sending this straight to my family members who worry that going vegan means you'll become underweight and malnourished hahaha
From the crust to the sugar topping, I'm in love!
The filling sounds really great - not too coconutty for me :)
Thanks for the warning @vegantraveler but I don't think that will be stopping me from getting a second slice :)
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