Vegan Pavlovas with Pomegranates and Chocolate
Aquafaba, the beany liquid in canned chickpeas, is astonishing stuff; it whips up just like egg whites in recipes. Here, it's paired with coconut cream to create a completely vegan version of pavlova, a crunchy meringue that typically uses egg whites and dairy cream. Don't be afraid of the time - the aquafaba has to chill and the pavlovas have to bake in the oven.
This Story Originally Appeared On sunset.com