Ange’s Vegan Hertzoggie

Recipe by:  Ange
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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

  1. Preheat oven to 180 C
  2. Place the almond flour and the coconut in a blender and blend into a flour.
  3. Add the rest of the ingredients and then mix well until it comes together.
  4. 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.
  5. 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

  1. Pour brine into a saucepan and reduce by half on a medium heat. Then set aside to cool.
  2. Once cooled, add to the mixer bowl with cream of tar tar and whisk until stiff.
  3. Then add icing sugar (make sure to sieve your icing sugar) and continue whisking until glossy.
  4. Fold in Coconut
  5. 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.

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