1 1/4 cups gluten-free rolled oats
2 tbsp shredded coconut
1/2 cup almonds
3 tbsp coconut oil
3 tbsp maple syrup
3/4 cup fresh lime juice
1 can full-fat coconut milk
2 tbsp cornflour
2 tsp agar agar
1/3 cup maple syrup
1/2 tsp matcha powder (optional)
1 tsp vanilla bean extract
1/2 cup aquafaba
3/4 cup powdered sugar
Preheat the oven to 180°C. Grease a 20cm pan with coconut oil or film it with baking paper.
For the crust add almonds, coconut, and oats in a food processor until finely ground.
Mix the obtained flour with maple syrup and coconut oil until the dough starts to form a ball. Firmly press the mixture into the bottom and sides of the tart tin. Bake for 20 minutes or until it turns golden brown. Remove from oven and let cool completely.
In a saucepan, combine the lime juice, maple syrup, cornflour, and vanilla.
Cook on medium-high heat constantly stirring until starts to thicken. Add coconut milk (stir the liquid and use the thickened cream), agar agar, matcha (if using) and mix until completely dissolved. Pour lime mixture into the cooled tart shell and place in the fridge to set for 8 hours (or better overnight).
To prepare the meringue, add the chickpea water into a mixing bowl, whisk for 5 minutes until it’s double in size and foamy. Slowly add powdered sugar, one tablespoon at a time, whisking until the mixture forms stiff, glossy peaks (15 minutes).
Transfer the meringue mixture into an icing bag and pipe on top of the pie.
For a chef’s touch use a kitchen torch to brown the meringue and serve.