Gluten free vegan Serves 8

• 1 1/2 Cups Gluten Free Pretzel crumbs
• 8 Tbsp Vegan Butter
• 2 Tbsp Brown Sugar
• 1/2 tsp Cinnamon
• 1 1/2 Cups Coconut milk Full Fat
• 2 tsp Pure Vanilla
• 8 Ounces Vegan Cream Cheese
• 3-4 Tbsp Powdered Coconut sugar
• 2 Tbsp Raspberry Chia Jam
• 1/3 Cup Agave Syrup
• 3 Ripe Peaches Halved
• 1/2 Cup Fresh Raspberries

Directions:

Preheat the oven to 350. In a medium bowl, combine pretzel, butter, brown sugar, and cinnamon until combined. Remove 2 Tbsp of dough and spread on a baking sheet. Take remaining dough and press into an 8-9 inch pie plate—Bake for about 8 minutes. Let cool completely before filling.

In a large bowl, beat milk and vanilla until peaks form. Gently fold in soft cream cheese and powdered sugar. Let chill for 1-2 minutes.

Assemble by adding a layer of jam over the crust, cream, fruit (I boil my peaches first to soften them), and crumbs on top. Let it sit in the fridge for 3-4 hours or overnight. Enjoy!