Recipe by: Ange
See more of Ange’s creations: instagram.com/the.honest.apron
Ange's Vegan Hertzoggie
Hertzoggie Cookie Base
1/2 cup almond flour
2 1/2 cups shredded coconut
75 ml coconut oil
75 maple syrup
1 tsp vanilla essence
1/2 tsp salt
1/2 cup apricot jam
- Preheat oven to 180 C
- Place the almond flour and the coconut in a blender and blend into a flour.
- Add the rest of the ingredients and then mix well until it comes together.
- Smear the base into the small muffin tin’s (pre-sprayed with spray and cook or coconut oil), make use of water and the back of a tablespoon to smooth it out properly.
- Bake for 17 minutes until brown. Once cool add the apricot jam.
Coconut Meringue
1 1/2 cups toasted coconut
1 cup Icing sugar
Brine from 2 Tins aquafaba (chickpea brine)
1/4 tsp Cream of Tar Tar
- Pour brine into a saucepan and reduce by half on a medium heat. Then set aside to cool.
- Once cooled, add to the mixer bowl with cream of tar tar and whisk until stiff.
- Then add icing sugar (make sure to sieve your icing sugar) and continue whisking until glossy.
- Fold in Coconut
- Scoop meringue into your Hertzoggie cups over the jam and bake in the oven at 180 C until golden brown OR you can use a blow torch if you would like a more fluffy meringue.
