- 100 g of dark chocolate, usually anything over 75% cocoa is vegan, but do check the label.
- Aquafaba from 1 400g tin of chickpeas
- 2-3 tbsp sugar, we used coconut sugar and preferred this to cane sugar
- 1 tsp vanilla extract
Place the chocolate into a bowl and suspend the bowl over a saucepan of boiling water, add the chocolate (retaining one square). Melt the chocolate in the bowl.
Place the aquafaba into a food processor with a beater attachment and whisk until you get stiff peaks. Depending on the power of your food processor it can take anywhere between 4 and 10 minutes. Gently fold in the melted chocolate, sugar and vanilla, being careful not to destroy the fluffy aquafaba.
Place into serving dishes or glasses and chill for approximately 2 hours.
We then grated the chocolate square over the top.