NATURAL SWEET TREATS
One of the hottest foodie trends right now is ditching processed sugar and creating treats sweetened by nature.
LEMON MERINGUE PIE PREP TIME 45 MINUTES (+ STANDING & FREEZING) SERVES 12
You’ll need to start this recipe a day ahead.
2 cups (300g) raw cashews 1½ cups (255g) activated buckwheat groats 1½ cups (180g) pecans 8 fresh dates (160g), pitted 1/3 cup (70g) coconut oil, melted ½ cup (125ml) coconut cream ¼ cup (90g) raw honey 2 tablespoons finely grated lemon zest ½ cup (125ml) lemon juice ¾ teaspoon ground turmeric ½ cup (100g) coconut oil, melted, extra
3 young drinking coconuts (3.6kg) ½ cup (125ml) coconut cream 1½ tablespoons raw honey 1/3 cup (70g) coconut oil, melted 1 teaspoon lemon juice
1 Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews; rinse under cold water, drain well.
2 Grease a 25cm, 3cm-deep loose-based tart tin.
3 Process buckwheat, pecans, dates and coconut oil until mixture resembles coarse crumbs and holds together when pressed. Press mixture firmly and evenly over base and up side of tin to form a crust, using the back of a spoon. Freeze for 4 hours or overnight.
4 Blend drained cashews, coconut cream, honey, zest, juice and turmeric until smooth. Add extra coconut oil and blend until as smooth as possible, using a high-powered blender, if available; this type of blender will produce a very smooth consistency. Spread lemon filling over tart base; smooth top. Freeze for 4 hours or until firm.
5 Meanwhile, make coconut meringues.
6 Spoon meringue mixture into a piping bag fitted with a 1.5cm plain tube; pipe rounds on top of pie, creating small peaks (teardrops). Freeze pie for 2 hours or until meringues are firm. (Meringues will not set as firmly as the filling.)
Place a coconut on its side on a chopping board; carefully cut off the dome-shaped top with a cleaver or large knife. You will need a large enough hole to be able to scoop out the flesh with a spoon – you’ll also need to use a bit of force. Drain coconut water into a large jug and reserve for another use. Spoon out the soft flesh. Repeat with remaining coconuts; you should have about 3 cups (270g) of the flesh. Blend flesh with remaining ingredients until as smooth as possible, using a high-powered blender, if available; this type of blender will produce a very smooth consistency. Pour meringue mixture into a small bowl. Cover; freeze for 2 hours or until thick. Whisk mixture vigorously to achieve an even consistency. Transfer to a medium bowl; refrigerate to firm while lemon filling sets.