1 can chickpea liquid
⅛ tsp cream of tartar
200g dark chocolate, chopped
½ cup monkfruit sweetener
100ml coconut milk
1 punnet raspberries
2 tbsp cacao nibs
Monkfruit sweetened chocolate topping
In a heat-proof bowl above simmering water, melt the chocolate. Then, fold in the coconut milk and set it aside to cool.
In a bowl whip chickpea liquid and cream of tartar with a hand mixer, alternatively in a stand mixer, for 3-5 minutes or until light and fluffy.
Add sugar and whip for around 10 minutes until the mixture forms stiff peaks.
Fold the slightly cooled melted chocolate mixture into the whipped aquafaba.
Chill for an hour in serving glasses.
Serve with raspberries, cacao nibs and a drizzle of chocolate flavoured topping.