I call these "almost vegan" since the cookies that I used in the original recipe were Keebler butter cookies. As the name implies, these cookies are not vegan, but could be easily substituted to make this a totally vegan dessert. Delicious plain or topped with dairy-free whipped topping, a sprinkling of cookie crumbs, and a sprinkling of lime or mandarin zest or toasted coconut.
In a food processor, pulse cookies until mostly broken apart. Add coconut, sugar, coconut oil, zests, and salt. 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 about 30 minutes to an hour until very cold; the coconut oil will re-harden and the rust will be firm.
Combine coconut cream, tofu, and remaining filling ingredients but reserving 1/2 tablespoon citrus zest in a food processor. Process mixture until very smooth.
Transfer mixture to a pan and cook on low until thick, about 15-20 minutes. Remove from heat and let cool. When cooled, stir in the remaining 1/2 tablespoon zest.
Pour filling on top of chilled crust, cover the surface with plastic wrap, and refrigerate for at least four hours and if possible overnight until set. To serve, cut into 9 squares with a sharp knife.
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.