During the summer months I obsessively apply sun cream on my face even though I live in London and majority of the time the forecast is cloudy, with a chance of rain. Conor often rolls his eyes at my compulsive behaviour, even though I’ve mentioned skin sensitivity several times, and told and re-told the summer I got freckles. I recklessly forgo using sun protection on Friday, and after walking up a hill and through several country lanes, I woke up the next morning with red blotches on my face. I received zero sympathy, and have eaten two chocolate cheesecakes to make myself feel better. It must be working because the red is more pink now.
Speaking of chocolate, let’s focus on this pudding. It’s made from just 3 ingredients (or even just 2, if you decide to leave out the sweetener). It’s raw and vegan, and if you’re new to aquafaba then you’re going to love this. Aquafaba is made from the brine from a can of chickpeas, which when whisked will turn into the same consistency as whipped cream. It’s been around for a while but I’d only just tried it for myself recently and now I’m itching to see what else I can do with it!
Note: The recipe uses maple syrup, but feel free to add any sweetener of your choice (I’ve also tried it with 2 tbsp caster sugar and it works well). If you lose the stiff peak consistency of the aquafaba after adding the sweetener, then continue whisking again for a few minutes. It takes longer than whisking egg whites, but the effort is worth it!
Also note: the pudding can have a tendency to take on a grainy texture. For a light and airy pudding consistency, make sure the chocolate has cooled down enough before you add it to the aquafaba.
- 1 can of chickpeas
- 2 tbsp pure maple syrup (or sweetener of your choice)
- 150g vegan chocolate (or dark chocolate of your choice)
- Melt the dark chocolate in a pan over a very low heat. Keep an eye on it and stir to prevent burning. Once melted, remove from the heat and allow to cool to room temperature.
- Seperate the chickpeas from the brine in the can. Whisk the brine on a high speed for approx. 10 minutes until soft peaks start to form. Fold in the maple syrup. If the mixture loses volume, continue whisking again for a few minutes.
- Fold in the chocolate until mixture has fully combined. Pour into ramekins and chill in the fridge for at least 1 hour.