Ingredients

• Ingredients For the maple meringues: Chickpea brine drained from 1 can of chickpeas – approximately 1 cup of liquid 3/4 Grade B Maple Syrup 1 tsp vanilla bean paste 1/4 tsp cream of tartar For the chocolate dipping: 50g dark chocolate (70%) 1 tsp coconut oil

Preparation

• Preparation Preheat the oven to 200f. Line two baking trays with parchment paper or silpat mats. I had some extra meringue mixture leftover so I mixed it up with some raw cacao powder and drizzled through some of the chocolate dip and froze it! Chocolate ice cream! Method First reduce the chickpea brine. Pour it into a saucepan and boil for 2-3 minutes until reduced 2/3 of a cup. Set aside to cool for at least ten minutes. Once the brine is cool, add it to the stand mixer and beat on high until foamy. Once soft peaks form, add the cream of tartar. Beat for 3 minutes. Start adding the maple syrup in 1/4 cup increments, pouring slowly and beating until fully incorporated. The meringue will form stiff peaks. Beat in the vanilla bean paste. Spoon the mixture into a piping bag and pipe the meringue into medium sized rounds. Repeat until there is no more space on the trays. Bake the meringues in the oven for 2 hours. Remove the trays from the oven and allow the meringues to cool for 20 minutes. Whilst the meringues are cooling, prepare the chocolate dip. In a heat proof bowl over a pan of boiling water, melt the chocolate and coconut oil, stirring to incorporate. Once the meringues are cooled, carefully peel them off the paper and dip half of each into the chocolate mixture. Store in an airtight container in the fridge.