Raw lemon meringue pie

1.Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain, rinse under cold water, drain well.

2.Grease a 25cm, 3cm-deep loose-based tart tin.

3.Process the buckwheat, pecans, dates and coconut oil until the mixture resembles coarse crumbs and holds together when pressed.

4.Press the mixture firmly and evenly over the base and up the side of the tin to form a crust, using the back of a spoon. Freeze for 4 hours or overnight.

5.Blend the drained cashews, coconut cream, honey, zest, juice and turmeric until smooth.

6.Add the extra coconut oil and blend until as smooth as possible, using a high-powered blender, if available; this type of blender will produce a very smooth consistency.

7.Spread the lemon filling over the tart base; smooth the top. Freeze for 4 hours or until firm.

8.Meanwhile, make the Coconut Meringues (see below).

9.Spoon the meringue mixture into a piping bag fitted with a 1.5cm plain tube; pipe rounds on top of the pie, creating small peaks (teardrops). Freeze the pie for 2 hours or until the meringues are firm. (The meringues will not set as firmly as the filling.)

10.Place a coconut on its side on a chopping board; carefully cut off the dome-shaped top with a cleaver or large knife. You will need a large enough hole to be able to scoop out the flesh with a spoon – you’ll also need to use a bit of force. Drain the coconut water into a large jug and reserve for another use. Spoon out the soft flesh. Repeat with the remaining coconuts; you should have about 3 cups of flesh. Blend the flesh with the remaining ingredients until as smooth as possible, using a high-powered blender, if available, to produce an ideal smooth consistency. Pour the meringue mixture into a small bowl. Cover; freeze for 2 hours or until thick. Whisk the mixture vigorously to achieve an even consistency. Transfer to a medium bowl; refrigerate to firm while the lemon filling sets.