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Ingredients
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  • subheading: Crust:
  • 1 cup ( 90 g) oats gluten-free if needed (*see recipe notes)
  • 1 scant cup ( 65 g) shredded unsweetened coconut (*see recipe notes)
  • Pinch of salt
  • ½ cup soft pitted ( 100 g) dates
  • 1 tsp vanilla extract
  • 3 tbsp ( 40 ml) plant-based milk (I used coconut milk)
  • subheading: Filling:
  • One 12.3 oz package firm ( 350 g) silken tofu liquid drained (*see recipe notes for soy-free alternatives)
  • ½ cup ( 120 ml) fresh lemon juice
  • Zest from one lemon
  • ½ cup ( 90 g) xylitol or sugar
  • 3 tbsp ( 42 g) coconut oil
  • 2 tbsp cornstarch or arrowroot starch
  • 2 tbsp powdered xylitol or sugar (for dusting)
  • 1 tsp vanilla extract
  • Pinch of turmeric for color (optional)
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