Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked. With its ability to mimic the properties of egg whites in cooking, aquafaba can be used as a replacement, including meringues and mousses.⁠

Makes 4, prep time 10 minutes, 2-3 hours to set

METHOD
Place the chocolate and coconut oil in a glass bowl over a pan of simmering water. Ensuring the bowl doesn’t touch the water.
Once the chocolate looks melted, stir it, checking for any lumps.
Take the bowl off the heat and allow the chocolate to cool.
Next, pour the chickpea water into a food processor and whisk on a high speed.
Add the lemon juice (This helps the mixture form stiff peaks) and continue to whisk.

Once the mixture thickens, add the sugar, a little at a time.
When the texture is smooth and silky, stop whisking.
Check the chocolate has cooled, then a little at a time, gently fold it into the mixture.
Divide the mixture between four small ramekins or glasses.
Stir with a toothpick to ensure the mixture is even.
Chill in the fridge for 2–3 hours to set.
To serve, grate over some chocolate, add raspberries and sprinkle with desiccated coconut.

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