The Boy and I are nervously waiting. You may remember that in January he applied to join the Police Force (5-0, the popo etc). It’s an intensive application process, and he’s so close! He’s passed the Written Exam (patterns, analysis, maths etc) and he’s passed the Fitness Test (beep test, situps, pushups, agility tests) and we’re just now waiting to hear whether he’s passed the Psychological Exam (are you crazy? do you like little boys? are you suicidal?) After that, it will just be the Interview Panel and a Bankruptcy check THEN he’ll plop into a “pool” of people until there’s enough similar chaps to begin a Squad. Once the Squad is formed, they go to the Academy together. At the Academy, they do stuff like learn to drive awesomely, shoot things, and just generally how to be attractive in blue (he’ll pass). It is September now, so it’s been a loooong process. But while he was training he was very much into protein, and so we bought a big tub of the stuff (it’s Prana protein, and basically the first protein – vegan and non vegan – that hasn’t tasted disgusting). And because it doesn’t taste horrible, I find myself using it in desserts; like this pie.
The base of this pie uses coconut and dried fat figs. Figs are great because even the dry ones are soft. For the topping I made this gunky stuff that split apart, just like icing on a cake when things just don’t work. It causes that slight pooling of oil to rise to the top, which is fine for me. The topping used coconut oil, coconut cream and protein, as well as lemon zest for flavour. You could (and probably should) substitute the cream for blended cashews, but I’m just not feeling cashews at the moment, so I risked the milky separation.
- 1 cup dried figs, chopped
- 2 chia eggs (2 TB chia + 6 TB hot water)
- 2 TB brown rice syrup
- 1 cup coconut flakes
- ⅓ cup coconut oil, melted
- ½ cup coconut cream
- 1 lemon, zested
- ¼ - ⅓ cup protein powder
- If you're using dried dates, soak them in boiling water for 10 minutes, beforehand.
- Otherwise, blend all of the ingredients for the base in a food processor. Once a paste forms, press it into the base of a 20cm cake tin. Set aside.
- To make the topping, melt the coconut oil. Allow to cool but not harden.
- In the same processor, blend the topping ingredients, including the oil. Pour over the top of the cake base.
- Move to the freezer to set for 2 hours, then store in the fridge.