Vegan Chocolate & Meringue Pie

Light, airy and perfectly sweet vegan meringue. Coupled with an intense chocolate-y layer…what’s not to love!

Ingredients:

• For the base
  • 225g dairy-free graham crackers
  • 5-6 tbsp coconut oil, melted

• For the chocolate filling
  • 100g dairy-free dark chocolate 70%, chopped
  • 100g TPW vegan biscuit tidal nut butter
  • 300ml coconut milk
  • 1 scoop TPW vegan wondershake
  • pinch of salt

• For the meringue
  • 150ml unsalted aquafaba/chickpea brine
  • 3/4 tsp lemon juice
  • 115 g granulated sugar
  • 1/4 tsp vanilla bean powder
  • finely grated zest from 1/2 orange

Method:

1. Preheat oven to 175°C
2. Add graham crackers to a food processor or blender and mix into a fine meal. Add melted coconut oil and pulse to combine.
3. Press mixture into a pie pan, then bake for 9-11 minutes until nicely browned and fragrant. Set aside to cool completely.
4. Place the chopped chocolate in a bowl.
5. Combine coconut cream, vegan wondershake powder, vegan nut butter & salt in a saucepan and place it over medium high heat until mixture is very hot but not boiling
6. Pour the hot mixture over the chocolate, let stand for 30 seconds, then stir with a spoon until chocolate is melted and ganache is completely smooth.
7. Make sure to stir carefully, or you’ll get lots of air bubbles in your ganache.
8. Let cool to room temperature.
9. Pour the chocolate filling into the prepared crust, then place it in the fridge until chocolate is set.
10. For the meringue, pour the liquid from a can of unsalted chickpea brine into a bowl, add lemon juice and beat on an electric stand mixer with a whisk attachment until soft peaks form.
11. Slowly add sugar and beat until stiff, glossy peaks form.
12. Add vanilla and beat until just combined.
13. Spread meringue topping over chocolate filling and brown the meringue with a kitchen blowtorch. This pie is best eaten the day it’s made.