Frozen Passionfruit Meringues With Blueberry Ginger Bars

Passion Frozen Meringues with Blueberry Ginger bars
Many people today are trying to find alternatives to the many animal products that make up the western diet. There are many different ideas and feelings about what makes up a healthy diet and whether or not it should contain animal products processed or not.
The way our modern food industry deals with the production of any type of food these days is pretty disappointing. At the end of the day, money and not health is the primary focus. I think in most cases it’s not the food that is necessarily bad but what’s being done to it that is making it hard for our bodies to recognise what it is.
There are endless opinions and facts that can be considered but what is hard to swallow is how people are iller than they have ever been before.
The simple way to deal with this issue is maybe trying to eat a variety of foods the less processed the better. And if you do choose to eat animal products perhaps make it occasionally instead of constantly. One thing we can count on is how our food makes us feel. So if you find that you are lacking in energy or have stomach issues try exploring new types of food and see how it makes you feel.
One such interesting food is beans and legumes. Or in this case the liquid of chickpeas. Also known as ‘Aquafaba’ latin for ‘bean’ and ‘water’. Yep chances are you have heard of this already but if you haven’t it’s something you may want to try.
Basically, you whip the liquid that you find leftover after you drain your tinned chickpeas. This starchy liquid whips up amazing, gotta love those stiff peaks. It’s a great egg white replacement in baking.
Why would you want to use this? Well, it’s completely animal free so no bacteria or hormones. Something about the puppy dog smell of egg whites makes me uncomfortable. So I have been fooling around with this clean bean water.
Once whipped and flavoured I piped this cream and froze it. It’s like a sweet frozen meringue on top of a blueberry ginger bar.
Not to worry there isn’t a chickpea taste but look for a tin or jar that doesn’t have salt seems to help.

Passion Frozen Meringues with Blueberry Ginger bars
Passion Frozen Meringues with Blueberry Ginger bars


Passion Frozen Meringues with Blueberry Ginger bars


Passion Fruit Frozen Meringue Blueberry Ginger Bars

Frozen Meringues
1 Can/tin strained (1/2 cup + 2 Tbsp) chickpea liquid unsalted
1 passionfruit
3 Tbsp maple syrup
1/2tsp. white vinegar
Whip bean water with 1/2 tsp of vinegar for 5-10 mins depending on speed and power of beater till white thick and fluffy. Add the passionfruit pulp and maple syrup and beat again till combined. I used a piping bag and a tray with baking paper that I put in the freezer. If you don’t have a piping bag use a spoon and place little dollops or kisses of whipped meringue and then freeze. Allow to freeze till hard or overnight. They thaw pretty fast so only remove from freezer when you are ready to serve.


Blueberry Ginger bars
150g (1cup) Whole raw almonds
1 Tbsp coconut oil
100g Medjool dates
2 Tbsp water
1 Tbsp chopped ginger root
pinch of sea salt
Blueberries to top approx. 1 cup*
Blend whole almonds till they become a flour. Add dates, root ginger, coconut oil, sea salt and blend till fully combined. Add your water and blend till it comes together. Press into a round or square 9-inch pan (you may want to use on top of the baking paper) and chill in fridge approx. 1 hour. Slice into squares and top with blueberries a frozen dollop of meringue….maybe also a drizzle of maple syrup for effect.
*If you don’t have fresh blueberries heat frozen ones with a little vanilla, maple syrup, and squeeze of lemon. Allow to cool then strain if too wet before spooning over ginger bars and topping with frozen meringue. 

Passion Frozen Meringues with Blueberry Ginger bars

2 comments on “Frozen Passionfruit Meringues With Blueberry Ginger Bars

  1. July 26, 2016 at 5:59 pm

    You are such a health food genius.

    • July 26, 2016 at 6:15 pm

      Oh you! I can have the food and you the words bit of rhyme and reason.

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