Makes a full 9 by 13 tray which will feed at least 20 people
2/3 cup melted coconut oil
3 cups vegan Graham crackers or one box
2 (8 ounces or 7 ounces) packages vegan cream cheese
6 T lemon juice
1/2 cup sugar
3 cups strawberries (or one extra large container)
1/2 cup or more corn starch
1 (15 ounce) can coconut cream
Another 6 tablespoons of melted coconut oil
2 teaspoons beet root powder
CRUST Use blender to turn graham crackers to crumbs. Add 2/3 cup melted coconut oil.
Line tray with baking paper. Pour crumb mixture onto paper and press all against bottom.
Use bottom of a cup to press.
STRAWBERRIES Clean strawberries. Put all except decorations in pot and add dash of water. Cook and mash the strawberries to a sauce reducing down a lot of the water. Recipe says reduce to about 1 cup for about 10 to 15 minutes. Add 1 can coconut cream and cornstarch. Bring to gentle boil for 5 minutes or until the mixture thickens up. The mixture may separate; and that is ok.
Add strawberry mixture to blender with vegan cream cheese, lemon juice, sugar, more coconut oil and beet root powder. Blend. Pour on top of crust and refrigerate for 4 hours or until set. Leftovers will keep in fridge for 5 days.
Notes--After making the first time, I decided to reduce coconut cream to one can and increase the cornstarch to add firmness. The first time, the bars stayed frozen for about an hour after removing from freezer.
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