Gluten free vegan Serves 8
- 1 1/2 Cups Gluten Free Pretzel crumbs
- 8 Tbsp Vegan Butter
- 2 Tbsp Brown Sugar
- 1/2 tsp Cinnamon
- 1 1/2 Cups Coconut milk Full Fat
- 2 tsp Pure Vanilla
- 8 Ounces Vegan Cream Cheese
- 3-4 Tbsp Powdered Coconut sugar
- 2 Tbsp Raspberry Chia Jam
- 1/3 Cup Agave Syrup
- 3 Ripe Peaches Halved
- 1/2 Cup Fresh Raspberries
Preheat the oven to 350. In a medium bowl, combine pretzel, butter, brown sugar, and cinnamon until combined. Remove 2 Tbsp of dough and spread on a baking sheet. Take remaining dough and press into an 8-9 inch pie plate—Bake for about 8 minutes. Let cool completely before filling.
In a large bowl, beat milk and vanilla until peaks form. Gently fold in soft cream cheese and powdered sugar. Let chill for 1-2 minutes.
Assemble by adding a layer of jam over the crust, cream, fruit (I boil my peaches first to soften them), and crumbs on top. Let it sit in the fridge for 3-4 hours or overnight. Enjoy!