(For the record, this is what happens if you don’t wait for it to hang out in the fridge for about an hour.)
I was also a genius and didn’t read into the whole copyright business/legalities from the website I adapted this from, so if you want the actual recipe, go there! (Sorry! :x ) The only things we changed up are listed below:
- Using sweetened shredded coconut instead of unsweetened (we couldn’t find unsweetened at the store :[ )
- Murdering 3/4 cup of cashews in the food processor for the cashew butter in the filling
- Using the cashew pulp we had from making cashew milk in the crust
- Not adding the sweetener into the filling
It made enough to fill a small cake pan and a loaf pan, so…loosely 24 small-ish servings (slices). We polished both of them off within 2 days of break. This probably needs to stop.