Almond Cookie Cream Pie (Vegan)

This is a lovely little twist on peanut butter pie: Almond cookie cream pie! It uses a bunch of almonds, in many forms, and the resulting flavor is a unique crowd pleaser, because it’s: creamy, no-bake, richly delicious, unique, and totally vegan!

The almond butter I used for this was from Trader Joe’s, which has, from what I’ve seen so far, the best price on almond butter. Take a look:

Ingredients

Crust Group

• 3 c bite sized cookies
  • I found some vegan letter cookies at Trader Joe’s
  • Any bite-sized neutral/vanilla cookie will do
• 1/3 c Earth Balance, or other vegan margarine

Filling Group

• 1 jar almond butter
• 8 oz tub Trader Joe’s vegan cream cheese (or other vegan cream cheese)
• 1/2 c virgin coconut oil
• 1 tsp almond extract
• 1 tsp vanilla
• 1 c powdered sugar

Toppings Group

• 1 c bite sized cookies
• 6 almonds

Instructions

• For the crust, combine all of the ingredients in the crust group in a food processor. Pulse until the pieces are very fine and start to stick together.
• Press the crust mix into the sides and bottom of a 9″ round pie pan. This will form the crust. Set aside.
• If your coconut oil is rock solid, gently warm it until it starts to become soft.
• In a large bowl, combine all of the filling group ingredients. Mix thoroughly; use an electric mixer if you have one.
• Press the filling mixture into the crust, and pat it down to smooth it.
• In the food processor again, crush the cookies from the toppings group. Pour these on top of the pie as a topping.
• Arrange almonds on the top to provide a finishing touch!