400g tin of chickpeas
1/2 cup raw sugar/coconut sugar
1 tsp vanilla powder
Raspberry and Chia Coconut Yoghurt
Melted vegan dark chocolate
Preheat the oven to 100 degrees celsius.
Keep the liquid aside from a tin of chickpeas and put the chickpeas aside to use in another recipe (you could try our probiotic roast beetroot hummus).
Whip the liquid as you would egg whites to create the meringue. This will take a while (at least 10 minutes).
Once stiff peaks start to form then slowly mix through the sugar, bit by bit. Then stir through the vanilla powder.
Line two baking trays and spoon 2 tbs of mixture into rounds. Cook for 2 hours or until cooked through - they will harden once removed from the oven so don’t worry if they still feel a bit soft.
Once cooled, top with our Raspberry and Chia Coconut Yoghurt, fresh berries and melted dark chocolate.