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Vegan Lemon Meringue Pie

Vegan Lemon Meringue Pie

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Vegan Lemon Meringue Pie
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. To make the shortcrust pastry mix together the first three ingredients and knead until well combined. Shape into a ball and refrigerate for about 30 minutes
  2. To make the Lemon curd filling place the juice of three lemons and sugar into a saucepan and heat until the sugar is dissolved. mix the cornflour with the cold water until dissolved and stir into the hot juice sugar mix. Stir constanly until it thickens. Now add the coconut milk, stir well and let it cool.
  3. Roll out the pastry. Grease an eight inch tart tin and press the pastry into it. Blind bake the pastry for about 15 minutes at 175 degrees C. Pour in the lemon curd. let it cool completely.
  4. To make the meringue. Pour the aquafaba into a bowl add the cream of tartar and mix at full speed until its very firm. Gradually add the sugar and vinegar and mix until very very firm peaks appear.
  5. Pipe or slather onto the now completely cool base and lemon curd and bake in a preheated over at 130 degrees C for about 45 -50 minutes or until the meringue is crunchy.
  6. Enjoy
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Chocolate Coffee Caramel Slice

Chocolate Coffee Caramel Slice

This one’s for the lovers…the coffee lovers I mean! I am an absolute coffee lover and sometimes I drink too much, I think. But what I really really love is the combination of coffee and chocolate. Combined with a delicious vegan caramel sauce I think its just unbeatable. So if yoou love your coffee as much as I do this one is for you. It is a beautiful not too sweet nearly refined sugar free and alomst healthy cheesecake, that you could almost have for breakfast. Its got nuts and seeds in it its got coffee in it and of course chcocolate. I might just do that and have it before work or at my 11 o’clock break tomorrow. 

Slthough one slice is sitting right in front of me defrosting so maybe I wont wait and have it after dinner.

If you guys try it, please let me know and if you happent to take a photo please tag me on Instagram. Id looove to see you creations and I would be so honoured

By the way for the coffee I used Percol Coffee beans. They are my new favourite coffee, its fair trade and organic and their capsules are compostable which is the main reason I decided to try their products. The caramel sauce is Natures Charm caramel sauce, but they have a huge variety of other vegan prducts including a salted caramel sauce and also a butterscotch sauce. All are absolutely delicious.

So heres the recipe.

 

 

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Chocolate Coffee Caramel Slice
Course Dessert
Servings
Slices
Ingredients
Course Dessert
Servings
Slices
Ingredients
Instructions
  1. For the base place the first 5 ingredients into a foodprocessor and blend until combined and sticky.
  2. Line a standard bread loaf tin with parchment paper. Press the base into the tin and freeze for about 20 minutes.
  3. Now place all the ingredients except the cacao, coffee beans, chocolate and naturescharm caramel sauce in a food processor or blender and blend until very creamy. Scraping down the sides inbetween.
  4. Divide the mixture in two. To one half add the ground coffee and to the other one the cocoa. Stir until well combined.
  5. First spread the chocolate mixture on the base and freeze for about 20 mintes. Then spread the coffee mixture on top. Freeze for about 2 hours.
  6. Remove the cake from the freezer and let sit for about 20 mintes. Take out the cake and slice into slices.
  7. Drizzle the melted chocolate and caramel sauce on top.
  8. Enjoy
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