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.

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