Ingredients – Serves 4
Aquafaba from 1 tin of chickpeas at room temperature
2tsp corn flour
1 tbsp thick caramel sauce (I used Nature’s Charm)
200g vegan chocolate
Coconut cream (the fat that hardens when in the fridge and floats on top of a tin of full fat coconut milk)
50g Roots ‘n Shoots ‘Crazy Good Cacao’ protein
Method
Start by pouring the aquafaba into the bowl of a stand mixer and adding the cornflour.
Whisk the aquafaba until very stiff (you should be able to turn the bowl upside down without it falling out, this will take about 10-15 minutes.
While the aquafaba is whisking melt the chocolate in a double pot and when melted but taken of the heat stir in the protein powder, caramel sauce and coconut cream.
Now working quickly gently fold the stiff aquafaba into the chocolate mix and when completely incorporated pour into a loaf tin and freeze at least overnight.
Before serving let soften for about 10 minutes.
