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Recipe:

No-bake Blueberry & Lime Meringue Slab

No-bake Blueberry & Lime Meringue Slab recipe
Crowd pleaser

The base and filling of this creamy slice couldn't be easier... It's that sweet, fluffy meringue that will make you feel like a professional chef! We guarantee the reward is worth that extra bit of effort.

Preparation time Prep: 30 mins
freeze time freeze: 2.5 hours
cook time cook: 15 mins
serves:
8

You will need:

  • 1 cup rolled oats
  • 1 cup natural almonds, roasted
  • ¾ cup fresh medjool dates
  • ¼ cup extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • ½ teaspoon sea salt flakes
  • 2 cups frozen blueberries
  • 300 g (9 oz) silken tofu
  • 270 ml can coconut cream
  • ½ cup barley malt syrup
  • 1 teaspoon vanilla extract
  • 2 limes, rind cut into strips, juiced
Italian Meringue
  • 1 cup caster (superfine) sugar
  • ⅓ cup water
  • 400 g tin chickpeas, unopened
  • 2 teaspoons cream of tartar
~

Directions:

  • 1Line an 8 cm deep, 12 x 25 cm (5 x 9 in) loaf pan with two layers of baking paper, extending the papers 5 cm over the two long sides.
  • 2Process oats, almonds, dates, oil, maple syrup and salt until coarsely combined and sticking together well. Press mixture evenly and firmly onto base of lined pan.
  • 3Place blueberries, tofu, coconut cream, barley malt syrup, vanilla and ¼ cup lime juice in a food processor; process until smooth. Pour into loaf pan; freeze for 2 hours or until set.
  • 4To make the Italian meringue, place the sugar and water in a small saucepan and stir gently. Then place pan over medium heat and cook without stirring, for 15 minutes or until syrup reaches 118°C/244°F on a cooking thermometer.
  • 5Meanwhile, strain chickpeas through a sieve over a small bowl; you should have ¾ cup (180ml) chickpea liquid (aquafaba). Reserve chickpeas to make one of these recipes!
  • 6Place aquafaba in the bowl of an electric mixer, whisk on high speed until tripled in volume; whisk in cream of tartar.
  • 7When sugar syrup reaches 120°C/250°F, slowly pour it into meringue mixture. Increasing speed to maximum, whisk for a further 3 minutes or until the bowl feels room temperature when touched.
  • 8Spoon Italian meringue over blueberry layer; using the back of a spoon, swirl meringue to form peaks. Using a blowtorch, lightly brown the meringue*; return to the freezer for 30 minutes or until ready to serve.
  • 9Serve topped with lime rind and extra fresh blueberries, if you like.

*Tip: If you don’t have a kitchen blowtorch, place the dessert under a hot grill (broiler) for 30 seconds or until meringue is lightly browned.

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