3-4 tsp coconut palm sugar (plus more for topping)
1 pinch sea salt
Combine all ingredients in a large mixing bowl and fold using a rubber spatula until smooth
Once you’ve reached desired creaminess, spoon ingredients into ramekins (if you prefer to eat this dish cold, place in your refrigerator for 3 hours then proceed to next step, or skip it)
Top off with a good sprinkle of sugar (if desired) and use a cooking torch to lightly burn the sugar. If you do not own a torch then place oven-safe ramekins near your oven's broiler for about 5-10 minutes, rotating once if needed.
Enjoy your delicious Vegan lovers pumpkin pie Creme Brûlée with Tremella mushroom!