4.25 oz box Sweet Thins Honey Cinnamon
1 package 2.25 oz Hu Grain Free Snickerdoodle Cookies
2 Tbs vegan butter
2 Tbs lime zest
1/3 cup vanilla coconut sugar
1/4 cup arrowroot
1/2 cup Three Trees almond milk
1/2 cup chilled canned coconut cream
Add the sweet thins, cookies and dates to a food processor and blitz for a minute or so until it reaches a fine crumb consistency. Add the butter and blend again until the ingredients stick together to form a soft dough consistency. Press the mixture into the base of the pan, using a spatula or flat-bottomed glass to smooth it out. Set aside in the freezer while you prepare the filling.
Zest the limes with a grater until you have 2 tablespoons of zest. Juice the limes and pass them through a fine-mesh sieve to remove any seeds. Set aside.
Add the arrowroot, sugar, and almond milk to a saucepan and whisk well until smooth without lumps.
Add the lime juice, zest, and coconut cream and whisk again. Whisk well while bringing the mixture to a boil. Reduce the heat to a medium simmer and cook for 5-8 minutes while stirring continuously. The mixture will thicken.
Remove the lime curd from the heat and pass it through a fine-mesh sieve into a large mixing bowl. Add to a nutribullet to mix up so the consistency is smooth. Let it cool.
Allow it to cool slightly for about 5 minutes before pouring it on top of the cooled cookie crust. Place in the fridge to set for at least 2-3 hours, or until completely set to touch.
Top with DIAMANDIA Vegan Whipped Cream