Ingredients
5 egg whites
1 cup Pure Via caster sugar
1 tsp tapioca flour
1 tsp apple cider vinegar
½ tsp vanilla powder
1 tub (300-400g) thick coconut yoghurt – I used Cocos Vanilla
2 cups of fresh berries/cherries
Fresh mint leaves
Pistachio Nuts and chocolate chips to decorate
Maple syrup (opt)
Method
Preheat the oven to 130C
In a large bowl beat your egg whites until peaks form. Continuing to beat/whisk slowly add in the caster sugar until stiff. If you take some mixture and rub it between your fingers it shouldn’t feel very grainy.
Add to the bowl the tapioca flour, apple cider vinegar and vanilla. Gently fold in.
Line two large baking trays. Draw three different size circles. Gently spoon and evenly spread within the circles.
Place in the oven for 30 minutes, then decrease the oven to 110C for a further 30 minutes. Turn the oven off and allow to dry inside the oven over night.
To serve
Place the large disk on the plate, gently spoon over the yoghurt and sprinkle with berries. Repeat this for the next two layers, stacking into a tree shape. Add in berries around the edges along with fresh mint leaves. Sprinkle over the pistachios and chocolate chips. If desired just before serving, drizzle over a little maple syrup.
Enjoy.
