- 1 x 400g can chickpeas in water, chilled overnight
- Pinch of cream of tartar
- 60g caster sugar
- 75g icing sugar
- 1tbsp vanilla bean paste
- 1tbsp vegan xanthan gum
- 2tsp chia seeds, plus 1tsp chia seeds ground until fine
- 2 x 150g tubs almond cheese (we used Nush), softened
- 300ml creamy oat fraîche (we used Oatly)
- 500g fresh or frozen mixed berries
- Pulp of 3 passionfruits
- Fresh mint leaves, to garnish
- Heat the oven to 140°C/fan 120°C/ gas 1. Line 2 or 3 large baking trays with non-stick baking paper. Mark out 3 x 20cm circles on the paper. Drain the chickpeas and reserve 150ml liquid (aquafaba). Put the chickpeas in a plastic container and keep in the fridge for another use.
- Put the aquafaba in the large bowl of an electric mixer, or put it in a large bowl and use a handheld mixer. Add the cream of tartar and beat for 5 min or until soft peaks form. Gradually add the caster sugar, about 1tbsp at a time, beating well after each addition. Add the icing sugar, 1tbsp at a time, beating well after each addition. Continue beating until the mixture is thick and glossy. Beat in half the vanilla bean paste and the xanthan gum until the mixture is well combined. Scatter over the 2tsp chia seeds and beat until combined.
- Put one-third of the mixture on each of the marked circles and spread evenly to fill the circles. Bake for 1 hr 20–30 min until the meringue is dry and crisp. Turn off the oven and leave the meringues inside to cool with the door slightly ajar.
- Put the almond cheese, creamy oat fraîche, remaining vanilla paste and the ground chia in a bowl and whisk until smooth. Chill for 1hr. Put a meringue disc on to a serving plate. Spread over one-third of the cream mix, then scatter over a third of the berries. Repeat with the remaining discs, cream mix and fruit. Drizzle with the passionfruit pulp and garnish with the mint leaves to serve.
Nutrition per serving
Read more on how we calculate nutrition.
195k 3.6g 7g 2.3g 5.8g 19g 0g 65mg 52g 0.9mg