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Iced VoVo Pie

A healthy and allergy friendly take on a classic Aussie Biscuit; the Iced Vo Vo.
Prep Time45 mins
Total Time10 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Iced VoVo Pie

      Biscuit Base

      • 250 to 300 grams Biscuits see above for notes and links on which biscuits to use
      • 1/3 Cup melted Coconut Oil

      Raspberry Cream

      • 200 grams Raspberries fresh or frozen
      • 200 grams cooked peeled and diced Beetroot (to cook beetroot; place a whole beetroot in a saucepan and cover with water. Bring to the boil and then simmer over a medium heat for 45 minutes, or until a knife can be easily inserted all the way through. Allow to cool before peeling and dicing)
      • 2 Tablespoon Maple Syrup/Rice Malt Syrup/Honey
      • 2 Tablespoons Water
      • 2 Cups Coconut Cream place an opened can of coconut milk/cream in the fridge for 24 hours. Spoon off and use the thickened cream and discard the watery remains
      • 2 teaspoons Vanilla Extract
      • 1-2 Tablepsoons extra Sweetener if desired
      • 2 teaspoons Gelatin

      Raspberry and Coconut Meringue

      • 2 Egg Whites
      • 1/3 Cup Maple Syrup/Rice Malt Syrup
      • Pinch of Salt
      • Pinch of Cream of Tartar
      • 1/4 Cup desicated Coconut
      • 1/4 Cup mashed Raspberries
      • 1 teaspoon Vanilla Extract

      Instructions

      INSTRUCTIONS

        Iced VoVo Pie

          Biscuit Base

          • Put the biscuits in a blender and process until crumbs form. Add the melted coconut oil and process until the biscuit pieces are binding with each other.
          • Using a lined and greased 20cm springform cake tin, press the biscuit crumbs into the base and up the sides of the tin. The sides will need to be at least 3cm tall but aim for 5cm.
          • Place the tin the freezer for a minimum of 1 hour (longer is fine), or until the pie crust has set.

          Raspberry Cream

          • Place the raspberries, diced beetroot, water and maple syrup in a small saucepan and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, stirring often to prevent the mixture from sticking to the pan. Remove the saucepan from the heat and allow to cool.
          • Place the cooked mixture in a kitchen blender and process until pureed. Alternatively this can be done with a hand stick blender. Add the coconut cream and vanilla extract and blend until well combined.Taste and if desired add the extra sweetener.
          • Meanwhile, sprinkle the gelatin over 2 Tablespoons of water and allow to set for 5 minutes. After 5 minutes dissolve the mixture by placing the gelatin bowl over/in a bowl of boiling water, whisking lightly until the mixture becomes liquid.
          • Add the liquid gelatin to the raspberry mix and blend until combined.
          • Pour the raspberry mousse mixture into the pie crust and palce in the fridge for a minimum of 4 hours (longer is fine).

          Raspberry and Coconut Meringue

          • Place the egg whites in the clean bowl of a kitchen stand mixer with a whisk attachment fitted. Add the maple syrup and salt. Whisk on medium until soft peaks form.
          • Add the cream of tartar and whisk on high until form peaks form.
          • Add the vanilla, mashed raspberries and coconut and whisk in until combined.
          • Spread the Meringue over the mousse.
          • If desired, sprinkle more coconut over the top.
          • Serve immediatley or store in the fridge. The meringue may start to soften and will be at it's best straight away.
          • Alternatively, the meringue can be blow torched or briefly placed in a very hot oven to brown off.

          Notes

          This recipe contains raw egg whites in the meringue> Please keep this in mind if you are pregnant.