Dairy-Free Lemon Creme With Oat-Thyme Crumble

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Joy The Baker


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1 (12.3-ounce) package extra-firm silken tofu

2 tablespoons fine or medium-ground cornmeal

pinch of sea salt

1/3 to 1/2 cup honey

grated zest of 1 lemon

3 tablespoons freshly squeezed lemon juice

2 tablespoons coconut oil, melted

1/4 teaspoon pure vanilla extract

1/4 cup granulated sugar

1/4 teaspoon sea salt

1/2 cup old-fashioned rolled oats

1/4 cup unsweetened coconut flakes

1 tablespoon fresh thyme leaves

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