Liquid (aquafaba) from one 15 oz can of chickpeas
2 tbsp maple syrup
1 tsp pure vanilla extract
pinch of sea salt
Large spoonful coconut cream
6 oz vegan dark chocolate, melted
Strawberries & mint for garnish
Whip aquafaba with stand mixer or hand mixer on medium-high for 12-15 minutes, or until medium-stiff peaks form.
Add maple syrup, vanilla, salt & whip until combined.
Add coconut cream and melted (but cooled) chocolate, and gently fold with a spatula until well combined.
Pour into 2 small jars and chill in refrigerator for 3-6 hours.
Top with sliced strawberries and mint.