11butter cookies(Suggested: Simply Made Keebler Butter Cookies)
1/2cupunsweetened dried coconut
2 1/2tablespoonscoconut oilmelted
Zest of 1/2 mandarin
Zest of 1/2 lime
1package soon (extra silken) tofu
1/2cupsweetened coconut cream + 2 tablespoons coconut oil from the can
Zest of 1 mandarin
Zest of 1 lime
1/2cupcitrus juice(from zested mandarin and lime)
To make the crust:
In a food processor, pulse cookies until mostly broken apart. Add coconut, sugar, and other ingredients. Pulse until mixture resembles wet sand.
Press crust into a 9×9 square glass or metal baking dish that has been greased with a very thin coating of coconut oil. Freeze or refrigerate until very cold and the coconut oil re-hardens.
To make the filling:
Combine coconut cream, tofu, and remaining ingredients except 1/2 tablespoon citrus zest in a food processor. Process mixture until very smooth.
Transfer mixture to a pan and cook on low until cornstarch thickens. Remove from heat and let cool.
When cooled, stir in remaining 1/2 tablespoon zest. Pour on top of chilled crust, cover the surface with plastic wrap, and refrigerate for several hours to set.
Cut into 9 squares with a sharp knife. Eat plain or for more presentation top with dairy-free whipped topping, a sprinkling of cookie crumbs, and a sprinkling of lime or mandarin zest or toasted coconut.
Use the juice from the cut-up lime and mandarin and top off with additional lime juice if there isn’t enough in the two fruits to get 1/2 cup.
Recipe courtesy of From Anna's Kitchen. Visit www.fromannaskitchen.com for more recipes and follow @fromannakitchen on Twitter.