Vegan Lemon Tart

1 ½ cups vegan digestive biscuits or graham cracker crumbs

6 tbsp melted coconut oil or vegan butter

2 tbsp maple syrup (optional, for sweetness)

For the filling:

1 cup fresh lemon juice (about 4–5 lemons)

1 tbsp lemon zest

1 cup full-fat coconut milk (from a chilled can, scoop only the cream)

½ cup maple syrup or agave nectar

3 tbsp cornstarch or arrowroot powder

1 tsp vanilla extract

How to Make: