Okay, what I have for you today may not be too classy but its pretty amazing. And well, easy, easy, EASY!No-bake and just a bit of blending and whisking.Creamy, gooey and sugary heaven with a contrasting crisp biscuity crust. If you don’t know where to get caramelised biscuit spread then try looking around the peanut butter area in your supermarket, or you know buy it in bulk online and just eat it forever cause its sooo good, or you know be sensible and buy just the one. Anyone can make this, so why are you not making it right now?
approx 20 caramelised sugar biscuits (makes 1 1/2 cups of cookie crumbs)
4 tbsp unrefined golden caster sugar
5 tbsp melted vegetable shortening or vegan margarine
1 1/2 cups lotus caramelised biscuit spread (i’ve used crunchy, but can use smooth)
1 package of silken tofu
1/2 cup coconut cream
1 cup golden icing sugar or regular icing sugar
1 tsp vanilla bean paste (or good vanilla extract)
Grease a pie dish with shortening and set aside. Break up the biscuits and chuck in a food processor, pulse until the biscuits are like bread crumbs. Chuck the crumbs into a mixing bowl and stir in the sugar and melted vegetable shortening. Press into the prepared pie dish. Chuck in the fridge to set. Blend the tofu in the food processor until smooth and add to a mixing bowl. Whisk with the rest of the ingredients in using a bit of vegan muscles, pour into the cookie crust and chuck into the fridge once again to chill and set for a few hours. You can freeze it if your short on time, it’s still yummy frozen. Serve and enjoy!