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Prep time 15 minutes
Cook time 5 minutes
Yield: Serves or Makes serves 4
Melt chocolate and coconut oil in a double boiler or a metal bowl set over a pan of simmering water, stir frequently. Let the chocolate cool off for 10 min.
Meanwhile, in a bowl, beat the aquafaba (reserving chickpeas for another use) with the brown sugar with an electric mixer until stiff. Gently fold chocolate into the aquafaba mixture.
Spoon the mixture into 4 small glasses and let it sit for at least 4 hours.
Beat the coconut cream until stiff (if you want add 1 tablespoon of sugar). Before serving, top the jars with coconut cream.