Thumbnail | Link


I wasn’t entirely sure whether to call this a pie, a cake or a cheesecake, as the structure of it is like a cheesecake… without the cheese. Its definitely not a cake, so, I went with pie. Even though it’s not really a pie either.🤷⠀

Anyway, I digress. ⠀

I had my parents over for Sunday lunch and decided I wanted to make a plant based dessert which I have been yet to tackle since becoming vegan.⠀

It was a success. 🥳⠀

This dessert is only 5 ingredients, takes 10 minutes to make, two hours to set and it is a perfect combination of sweet creamy coconut and a spiced, caramelised biscuit crust.⠀

I topped it with hazelnuts, strawberries, sugar flowers and chocolate chips, but you could change up the toppings to anything you fancied. 🤍⠀

Recipe (serves 6-8)⠀
250g lotus biscoff biscuits ⠀
¼ cup melted butter⠀
800ml coconut milk⠀
1 tbsp vanilla⠀
1 tbsp maple syrup⠀

Chill coconut milk in the fridge for 24 hours before making your pie. ⠀

In a food processor, blitz biscuits until they form a crumb texture. ⠀
If you don’t have a food processor, place biscuit in a zip lock bag and bash with a rolling pin. ⠀

Add crumb mixture to a bowl, then add melted butter and mix until combined.⠀

Pour mixture into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges.⠀

Remove coconut milk from the fridge. The cream should have hardened at the top. Remove gently with a spoon and add to a bowl. The coconut liquid should be at the bottom of the tin, but you will not need this for the recipe. ⠀

Combine the coconut cream with the vanilla and maple syrup. ⠀
Pour the coconut cream mixture over the top of the biscuit base, then smooth out to the edges and level with a spatula. ⠀

Chill in the freezer for two hours. Remove 30 minutes before serving.⠀