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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.

You will need

Serves 8

  • 1 cup rolled oats
  • 1 cup natural almonds, roasted
  • 3/4 cup fresh medjool dates
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon sea salt flakes
  • 2 cups frozen blueberries
  • 300 g (9 oz) silken tofu
  • 270 ml can coconut cream
  • 1/2 cup barley malt syrup
  • 1 teaspoon vanilla extract
  • 2 limes, rind cut into strips, juiced

Italian Meringue

  • 1 cup caster (superfine) sugar
  • 1/3 cup water
  • 400 g tin chickpeas, unopened
  • 2 teaspoons cream of tartar

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30 mins to prep

15 mins to cook

  1. Step 1

    Line 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.

  2. Step 2

    Process 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.

  3. Step 3

    Place blueberries, tofu, coconut cream, barley malt syrup, vanilla and 1/4 cup lime juice in a food processor; process until smooth. Pour into loaf pan; freeze for 2 hours or until set.

  4. Step 4

    To 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.

  5. Step 5

    Meanwhile, strain chickpeas through a sieve over a small bowl; you should have 3/4 cup (180ml) chickpea liquid (aquafaba). Reserve chickpeas to make one of these recipes!

  6. Step 6

    Place aquafaba in the bowl of an electric mixer, whisk on high speed until tripled in volume; whisk in cream of tartar.

  7. Step 7

    When 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.

  8. Step 8

    Spoon 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.

  9. Step 9

    Serve topped with lime rind and extra fresh blueberries, if you like.

Hot 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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