Ingredients:

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

Directions:

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.