VEGAN CHOCOLATE MERINGUE PIE
Fall is by far, my favourite season. Not necessarily weather-wise (I reside in Sweden you men ), but unquestionably inspiration-wise. It seems like starting over and that I get thoughts which I don't even know where to start. Among things I like most about collapse are of the vibrant leaves. I become obsessed with keeping them in older novels and finding the ones. I maintain some novels for this use.
This dish was lingering in my head for a short time. Since the very first time that I attempted making. . A year and a half now. I find it totally fascinating that chickpea brine (that is kind of gross) may become a gorgeous, luscious meringue. Head blown off! I'm interested to know, have you ever tried eating or making beef meringue?
INGREDIENTS
- 225 g dairy-free graham crackers (like digestive) Melted, oil
- 200 g dairy-free dark chocolate (70 percent ), chopped
- 300 ml (1 1/4 cups) coconut lotion Maple syrup Lemon juice
- 115 gram (1/2 cup) granulated sugar Vanilla bean powder
- finely grated zest from 1/2 orange
INSTRUCTIONS
GRAHAM CRACKER CRUST
- Preheat oven to 175°C (350°F).
- Insert graham crackers into a food processor or blender and blend to a nice meal. Add coconut oil and pulse to blend.
- Press mixture into a pie pan, then bake for 9-11 minutes until well browned and aromatic. Put aside to cool.
CHOCOLATE FILLING
- Put the chopped chocolate in a bowl.
- Blend coconut cream, maple syrup (if desirable ), orange peel and salt in a saucepan and put it over medium high heat till mixture is quite hot but not boiling.
- Pour the mixture over the chocolate make certain all the chocolate has been covered, otherwise, press on the pieces of chocolate with a spoonful. Let stand for 30 seconds, then stir with a spoon until chocolate is melted and ganache is smooth. Be certain that you stir or you will receive a lot of air bubbles. Let cool to room temperature.
- Pour the chocolate filling into the prepared crust, then put it in the refrigerator until chocolate is set.
MERINGUE TOPPING
- Pour the liquid out of a can of unsalted chickpeas to a bowl, then add lemon juice and beat with an electric hand- or stand mixer until soft peaks form. Add sugar and beat until stiff peaks form. Add zest and beat until blended.
- Spread meringue topping over chocolate brown and filling the meringue with a kitchen torch. This dish is best eaten the day it is made.