12 ounces vegan cream cheese (I like Trader Joe's) 1 and 1/2 tubs is 12 ounces
2 packages vegan crescent rolls (again, Trader Joe's are currently vegan and I like them)
2/3 Cup agave
2 tsp almond extract
1 tsp vanilla extract
Additional TBSP or two of agave
1/4 Cup or so of slivered almonds
Preheat oven to 350
Press one entire package of crescent rolls into the bottom of a 9 x 13 pan sealing up the seams. I lightly greased the sides and bottom.
In a food processor/blender combine the 2/3 cup agave, the cream cheese and the extracts. Process until completely incorporated.
Spread mixture over the crust base.
Open the other package and press into a 9 x 13 in one or two rectangles (you can get fussy and use waxed paper and a roller and roll it out into a 9 x 13 sheet. I pressed each half of the dough into long rectangles and overlapped them a bit.)
Squirt additional agave over the top crust. Spread out a bit, sprinkle with almonds. The agave helps the nuts stick.
Bake 24-29 minutes until top crust is golden (I baked it 29). Cool completely, slice and serve.
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