I was shocked that this recipe worked. It’s almost TOO easy. All the ingredients were already in my house, so I figured this was going to be too good to be true.
But it wasn’t. It actually worked, and will be on repeat in this household ALL winter long.
The most surprising part of this recipe is that it is made from Aquafaba. Aquafaba is the water from any legume. Most people think its just chic peas, but its actually any type of legume- thankfully. Thankfully because I had planned on using the water from chickpeas, but when I realized I was out, I settled for good ol’ black beans. I know, you’re thinking, why even use aquafaba? Well, it’s actually an awesome vegan replacement to egg whites. It performs the same function, without any of the animal protein. This is great to know for people with egg allergies, who are vegan, or anyone that is just aware of their animal product consumption and would like to lessen it.
Melt 1/2 a vegan baking bar (about 100g). I used Lily’s Chocolate Baking Bar because I LOVE that there is no sugar added, and its still delicious. I melted it in the microwave, but a double boiler is the fancier way of doing it!
Combine the melted chocolate with 1 teaspoon cream of tar tar (which is not actually cream or dairy at all), and the juice from 1 can of black beans.
Whisk together, and place in the fridge for 3-5 hours.
If you like things EXTRA sweet, you can whisk in stevia, honey (not vegan), maple syrup, etc.
