NAT­U­RAL SWEET TREATS

One of the hottest foodie trends right now is ditch­ing pro­cessed su­gar and creat­ing treats sweet­ened by na­ture.

The Australian Women’s Weekly Food Magazine - - Contents - PHO­TOG­RA­PHER JAMES MOF­FATT STYLIST OLIVIA BLACKMORE PHOTOCHEFS BREE HUTCHINS, CARLY SOPHIA TAY­LOR & AMAL WEB­STER

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

CO­CONUT MERINGUES

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.)

CO­CONUT MERINGUES

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.

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