Ingredients
Scale
- 1½ cups vegan graham cracker crumbs
- ¼ cup melted vegan butter or coconut oil
- 2 tbsp maple syrup
- 1 cup full-fat coconut milk
- ½ cup almond milk
- ½ cup brewed espresso
- ¼ cup cornstarch
- ⅓ cup brown sugar
- 1½ tsp vanilla extract
- ½ tsp cinnamon (optional)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the vegan graham cracker crumbs, melted vegan butter or coconut oil, and 1 tablespoon of maple syrup. Mix well and press into a pie dish. Bake for 10 minutes, then allow to cool.
- In a saucepan over medium heat, whisk together brewed espresso, coconut milk, almond milk, brown sugar, cornstarch, 1 tablespoon of maple syrup, vanilla extract, and a pinch of salt. Stir continuously until it thickens (about 8-10 minutes).
- Remove from heat and pour the custard into the cooled crust. Cover and refrigerate for at least 2 hours to set.
Notes
For an extra indulgent experience, add chocolate ganache or a dollop of coconut whipped cream before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg