INGREDIENTS
- ½ cup vegan dark chocolate
- ½ cup coconut cream
- 1 tbsp espresso powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- ½ tsp baking powder
- ½ cup aquafaba (chickpea brine)
- ¼ tsp cream of tartar
- Pinch of salt
COOKING INSTRUCTIONS
- Preheat oven to 375°F (190°C) and grease ramekins.
- Melt chocolate with coconut cream, espresso, and maple syrup. Stir in vanilla, cornstarch, and baking powder.
- Whip aquafaba with cream of tartar and salt until stiff peaks form.
- Fold aquafaba into chocolate mixture. Fill ramekins.
Bake 12–15 min. Serve immediately with powdered sugar or whipped cream.
