Raw Boston Meringues Recipe

My sweet tooth once again got the better of me 🙂 and this just had to be shared with. You know that feeling when you crave something sweet but you still want your treat to be healthy? Well here is your solution, a mixture of creamy and sweet with just the right amount of tanginess.

Ingredients

1/2 a cup pecan nuts
3/4 cup hazelnuts
1 cup cacao powder
1/2 cup agave nectar
1/4 cup dates
1/2 cup walnuts
1 teaspoon nutmeg
A pinch of salt
3 and a 1/2 cups coconut meat
2 bananas
1/2 a cup coconut water
3/4 cup coconut oil
3/4 cup coconut butter
1 large banana thinly sliced
3 vanilla bean seeds

Directions

Step 1

Thoroughly wash your hand and all the equipment you will use

Step 2

In a food processor combine 1/2 a cup of hazelnuts,pecan nuts, walnuts and cacao powder. Turn on your processor and keep watching to make sure that everything is being processed. If necessary switch off the machine and scrape the mixture on the sides towards the centre to make sure everything is chopped. Process until everything is finely chopped but it should not turn into powder.

Step 3

Turn on your processor and add the dates individually until they are also chopped up. Once this is done, drizzle about 1/4 of agave into the mixture. Remove the mixture and place it in a bowl.

Step 4

Take the remaining hazelnuts, nutmeg and salt, put them in a processor and pulse until finely chopped. Take the mixture in the bowl and put it back in the processor and pulse until mixture is crumbly.

Step 5

Separate the dough into 8 pieces. Press a piece of dough into tartlet mould (link to the tartlet cases that we have) to form a meringue base. refrigerate while you work on the filling.

For the topping

Step 1

Mix the vanilla seeds, banana, coconut meat, coconut water and the rest of the agave nectar in a Super Blender like the Vita-Mix and blend until smooth. Add the coconut butter and oil and blend again. Use the tamper to ensure that all the ingredients are mixed to get the mixture as smooth and creamy as possible.

Step 2

Scrape the mixture into a piping bag and refrigerate for a minimum of 12 hours.

Step 3

An hour or 2 before serving pipe the meringue onto the crust and refrigerate until it sets. Carefully peel the tartlet mould and lift it off from the meringue. Serve on plates and garnish with slices banana or any fruit pieces of your choice.

This should give about 8 pies.

Recipe adapted from Alissa Cohen’s ‘Raw food for everyone’