6 medjool dates (soaked in 2 tbs of boiling water – do not drain)
1 cup activated almonds and/or sunflower seeds blended into meal
1⁄2 cup vanilla protein powder (or half of vanilla protein powder and protein boost) (or more almonds/sunflower seeds)
Juice from one lemon
Rind of one lemon
1/2 c of rice malt syrup or coconut sugar
1 tsp of arrowroot
2 tbs of chia seeds
1/2 cup of coconut milk (the hard part of the top when cold)
Juice and zest of 2 lemons
1/3 cup of liquid drained from cooked chickpeas , chilled (or you can use the can brine, just be mindful of added salt)
1/2 cup of rice malt syrup or coconut sugar
1 Teaspoon vanilla paste
- Make the pie crust: Combine your ingredients in a blended and blend until smooth. Place in pie tray in the fridge while you make the filling.
- Make the lemon filling: Add the coconut milk and sugar, then add the lemon, at the end add the chia seeds and sift in the arrowroot. Bring to boil, while whisking for 5 minutes. The mixture will thicken. Allow the mixture to cool slightly then place in a blender and blend until smooth. Place the lemon filling in the pie crust and cool for 1-2 hours.
- Make the meringue: Ahead of time bring the chickpea liquid to the boil, then simmer for 15 minutes. It will reduce by about half. Allow to cool in the fridge, until cold. Whisk the chickpea liquid and on Medium-High speed until it begins to foam (1-2 min). While whisking, add in the rice malt syrup/coconut sugar 1 Tablespoon at a time until dissolved. As the mixture becomes thicker, drizzle in the Vanilla essence. Continue mixing from approx 10 minutes, until glossy, stiff peaks form. Place the meringue on top of the crust and filling and bake for 20-30 minutes on 180 degrees Celsius until meringue is a golden brown colour. Allow to cool for 1-2 hours before enjoying!