- Prep Time
- Cook Time
- Chill Time
For the meringue:
- Aquafaba from 1 tin of chickpeas
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- ¼ tsp xanthan gum (not required but it helps the pavlova to hold its shape better)
- 150g caster sugar
- 25g Ombar Coco 60%, straight from the fridge and blended into a powder
For the toppings:
- Vegan whipped cream of choice
- 50g pistachios, crushed
- Ombar Coco 60%, grated
- 2 handfuls raspberries
Place the liquid from 1 tin of chickpeas in a small pot over a medium-low heat. Pour it into a bowl to weigh it every so often and keep simmering it until it weighs 80 grams. Allow to cool completely, it should solidify slightly.
Preheat your oven to 130°C (110°C fan) and line a large baking tray with baking paper.
Place the reduced aquafaba into a large, clean bowl along with the cream of tartar, vanilla and xanthan gum (if using). Use an electric whisk or stand mixer to mix until it becomes thick, pale and frothy.
Keeping the mixer on, slowly add in the sugar. Add around 2 tablespoons at a time, making sure the sugar is fully incorporated before adding the next 2 tablespoons. Then add the powdered Ombar.
Whisk until the mixture forms stiff peaks.
Spoon or pipe mixture onto lined baking tray, and bake for 2 hours.
After the time is up, turn the oven off completely and leave it in there for at least 4 hours or overnight.
Whip up cream and spoon or pipe it onto the pavlova.
Top with raspberries, pistachios and grated Ombar Coco 60%. Serve and enjoy!