Layers are everything in this chilled dessert, starting with a crunchy, buttery pretzel base pressed into a pan and baked until golden at the edges. A rich cashew and coconut milk cream sets on top into something velvety and lightly tangy, thanks to a good hit of fresh lemon juice and vanilla. Then comes a glossy strawberry layer, simmered down until jammy-sweet before it's spread over the cooled cream and chilled until firm. Each square slices clean, showing off all three distinct layers, and the mix of sweet, tart, and salty makes it disappear fast at a potluck. It's a great make-ahead treat to bring to a gathering when you're keeping things gluten free, since every component here is built from scratch and chilled to order.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Preheat the oven to 350°F (175°C). In a mixing bowl, stir together the crushed pretzels, 3 tbsp organic cane sugar, and melted vegan butter until the pretzels are evenly coated. Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish.
Bake the crust for 8–10 minutes, until set and lightly golden at the edges. Remove from the oven and let cool completely, about 20 minutes, before adding the cream layer.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
