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Aquafaba Pavlovas with Whipped Chocolate Coconut Cream

TIME

Prep: 1 hr (+ 2 hrs to cool chickpea liquid)

Cook: 1 hr to bake (+ 4 hrs to cool & 30 min to decorate)

SERVES
12 people
CREATED BY

Bec Taylor Food Design

Aquafaba Pavlovas with Whipped Chocolate Coconut Cream

These mini vegan Pavlova’s taste exactly like the traditional version. Sweet, light and crispy with a soft, marshmallow centre.

Topped with whipped Chocolate Coconut Cream for a vegan and lighter cream alternative, these mini pavlovas make for an impressive dessert course.

DF, GF, Vegan.

Ingredients - Pavlova:

  • 400g can chickpeas, liquid reserved and liquid kept in the fridge for at least 2 hours
  • 1/2 tsp cream of tartar (or sub for 1/2 tsp of vinegar)
  • 1 1/4 cups (200g) pure icing sugar

Ingredients - Chocolate Coconut Cream:

Ingredients - To Serve:

  • Fresh strawberries + dusting of icing sugar

Method:

  • Drain chickpeas, reserving the liquid. Place liquid in a medium sized mixing bowl, refrigerate for at least 2 hours.
  • Preheat oven to 150 degrees bake.
  • Line 2 large baking trays with parchment paper.
  • Beat chickpea liquid with electric beater on high. Mixture will triple and soft white peaks form (can take 10-20 min).
  • Next add the cream of tartar and continue to beat until well combined. This will help to thicken the meringue.
  • Gradually add icing sugar 1 tbsp at a time, beating for 10-15 min or until the mixture is thick and well blended.
  • Place large spoonfuls of meringue mixture onto baking trays, leave 2cm between each as they grow in the oven.
  • Reduce oven temp from 150'c to 100'c and bake for 1 hour.
  • Then turn the oven off, open oven door halfway and allow the meringues to cool/harden in the oven at least 4 hours.
  • For the chocolate coconut cream add the thickened coconut cream parts from the can to a medium sized mixing bowl, discard any clear liquid.
  • Beat coconut cream with electric beater on high for 5 min.
  • Add cacao powder and maple syrup and continue to beat for another 5-7 minutes until well blended and fluffy.
  • Either dollop the coconut cream on the pavlova meringues straight away or cool in the fridge and add before serving.
  • Serve with fresh strawberries and a dusting of icing sugar.