Vegan Cherry Bliss

In a saucepan, combine the frozen cherries, maple syrup or agave nectar, cornstarch or arrowroot powder, and lemon juice.

Cook over medium heat, stirring frequently, until the mixture thickens and the cherries soften.

Remove from heat and let it cool.

In a mixing bowl, combine the graham cracker crumbs with melted coconut oil or vegan butter until the mixture resembles wet sand.

Press this mixture into the bottom of an 8×8-inch baking dish to form the crust layer. Place it in the refrigerator to set while preparing the cream layer.

Open the chilled coconut cream or milk can without shaking it and scoop out the thick cream from the top into a mixing bowl. Reserve any remaining liquid for other use.

Using a hand mixer or stand mixer, beat the coconut cream until it becomes fluffy.

Add powdered sugar or maple syrup and vanilla extract. Beat until well combined.

Once the crust has set, spread the cooled cherry mixture evenly over the crust layer in the baking dish.

Carefully spread the whipped coconut cream layer over the cherry mixture.

Refrigerate the assembled cherry delight for at least 4 hours or preferably overnight to set.

Before serving, slice into squares and enjoy!