The crust is made from ground almonds, Earth Balance non-dairy butter, and crumbled GFCF chocolate chip cookies. (I baked GFCF chocolate chip cookies last week and hid them in the freezer so I just tossed them in the food processor. And that's the way the cookie crumbles.)
The filling is made from soy yogurt, Tofutti Better Than Cream Cheese, pure maple syrup, lemon juice, corn starch and a fresh mango.
Blend the filling ingredients together until creamy and pour over crust.
The cookbook suggests topping with maple syrup and slices of fresh mango. I just brushed with a small amount of maple syrup and sprinkled with ground almonds. Everyone LOVED it!
1/3 cup melted Earth Balance non-dairy butter (plus small amount for greasing pan)
1 1/2 cup GFCF cookie crumbs
heaping 1/4 cup ground almonds
1 large mango- pitted, peeled and diced
juice of 1 lemon
1 cup soy yogurt
1 T. cornstarch
3 T. pure maple syrup
2 cups vegan cream cheese