Strawberry and Salted Caramel Mini Pavlova
Ingredients
- 1 can Chickpeas (drain off the liquid and reserve it)
- 400 ml Coconut cream (chilled in the fridge overnight)
- ¾ cup Sugar
- 1 Tbsp Tapioca starch
- 1 punnet Strawberries
Salted caramel sauce
- 1 cup Coconut cream
- 4 Medjool dates (pitted)
- 1 Tbsp Tapioca starch
- ½ cup Brown sugar
- ½ tsp Salt
Instructions
- Chill the drained chickpea liquid (also known as aquafaba) in the freezer for 15 minutes.
- Next, beat the aquafaba for 8 minutes. Add the sugar 1 tablespoon at a time and beat for another 12 minutes. Lastly, add the tapioca starch and beat until combined.
- Make small pavlovas (12) and bake in the oven for 1 hour and 15 minutes. Let the pavlovas cool in the oven (either overnight or for 4 hours at least) otherwise they will collapse.
- Make the salted caramel sauce by addinf ¾ cup of the coconut cream and dates in a food processor. Next, add this to a small saucepan along with the sugar. Stir until the caramel sauce is thick and creamy. Add the remaining coconut cream and stir well. Transfer to a clean jar or container.
- Scoop out the hardened coconut cream from the chilled can and whip until it is nice and creamy. Serve the pavlovas with the coconut cream, top with strawberries (or any topping of your choice) and drizzle over the caramel sauce.
