Sunday, 14 September 2014

Ice Cream Sundays #6

This week's recipe is a little spin on lemon meringue pie, combined with my love of eating things out of jars.

Lemons and bananas may seem like a weird combination, but when paired with coconut milk, it works. Sure, this isn't an exact replica of a traditional lemon meringue pie, but the bold flavours are there.

Bananas get all the credit for making such a smooth and creamy pie filling - no animal products required.

This simplified version is incredibly quick to make, with little preparation and no cooking required. 

I could see these making cute desserts for dinner parties, no matter whether the guests are vegan or not. 


Crumb Base

50g Dried Dates
1 tsp Coconut Sugar
1 tsp Desiccated Coconut
Splash of Vanilla (extract, powder or stevia)

Pie Filling

300g Frozen Bananas
2/3 Cup Homemade Coconut Milk (recipe coming soon)
Juice and Zest of 1/2 a Lemon


Pulse the base ingredients in a blender or food processor until it reaches a crumb consistency
Transfer to a jar, only lighly pressing it down
Using a high speed blender, combine all the pie filling ingredients until smooth and creamy
Pour the filling into the jar, and either eat immediately or place in the freezer for an hour to slightly firm up

Makes 1 serve


489 calories
4.8g protein
4.6g fat
112g carbs
73.2fg sugar
18.5g fibre

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