Mix the crushed biscuits (crackers) with the melted vegan butter or spread. Pack the mixture into a 20cm (8in) round, loose-bottomed cake tin (pan) and press down well. Set aside in a cool place, ideally the refrigerator, while you make the topping.
Drain the liquid from the cans of coconut milk and discard. Put the solidified coconut cream into a food processor, along with the ground a